Description

Strawberry Honeybun Cake is a delightful twist on the classic honeybun, featuring a moist yellow cake with a cinnamon-strawberry swirl. Topped with a luscious strawberry cream icing, it’s the perfect dessert for any occasion. The combination of sweet strawberries, warm cinnamon, and creamy icing makes every bite irresistible.

Ingredients

Scale

For the cake:

1 box yellow cake mix
4 large eggs
3/4 cup vegetable oil
1 cup sour cream
1/2 cup brown sugar
1 tablespoon ground cinnamon
1 cup chopped strawberries

For the icing:

1/2 cup powdered sugar
1/4 cup heavy cream

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, combine the cake mix, eggs, vegetable oil, and sour cream. Stir until well combined.
In a separate bowl, mix together the brown sugar, cinnamon, and chopped strawberries.
Pour half of the cake batter into the prepared pan, then sprinkle half of the strawberry mixture on top. Repeat with the remaining batter and strawberry mixture.
Use a knife to swirl the batter and strawberry mixture together to create a marbled effect.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, make the icing by whisking together powdered sugar and heavy cream until smooth.
Once the cake is done, let it cool slightly before drizzling the icing on top.
Serve and enjoy!

Notes

If you prefer a stronger cinnamon flavor, you can increase the cinnamon to 1.5 tablespoons.
The cake can be stored at room temperature for 2-3 days or refrigerated for longer freshness.
For added flavor, try adding a bit of vanilla extract to the icing.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Dessert, Cake
Method: Baked
Cuisine: American

Keywords: Strawberry Cake, Honeybun Cake, Cinnamon Cake, Strawberry Icing, Cake with Strawberry Swirl, Strawberry Dessert