Introduction
Baking a cake can sometimes seem like a daunting task, but this Strawberry Honeybun Cake recipe is designed to be straightforward, leaving you with more time to relish the delightful moments that come with sharing something homemade. The bright flavors of strawberries sing in this cake, while the warm spices wrap it in a comforting embrace. You won’t need to be a professional baker to pull this off; just follow the steps, and you’ll have a delectable cake that is as eye-catching as it is scrumptious.
Ingredients:
For the Cake:
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup brown sugar
- 1 cup diced strawberries (fresh or frozen, thawed and drained)
For the Red Strawberry Cream Icing:
- 2 cups powdered sugar
- 2 tablespoons milk
- ½ cup strawberry puree (blend fresh strawberries until smooth)
- 1 teaspoon vanilla extract
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Ensure you grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
Step 2: Prepare the Cake Batter
In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Using an electric mixer, mix on medium speed until all ingredients are well combined and smooth.
In a separate small bowl, mix together the brown sugar and ground cinnamon. This mixture will create a delightful swirl of flavor throughout the cake.
Step 3: Assemble the Cake
Pour half of the prepared cake batter into the greased baking pan, using a spatula to spread it evenly across the bottom. Sprinkle half of the brown sugar-cinnamon mixture over the batter.
Next, generously distribute the diced strawberries over the sweetened layer, ensuring they are spread out evenly. Carefully pour the remaining cake batter over the strawberries, smoothing the surface. Lastly, sprinkle the rest of the brown sugar-cinnamon mixture on top of the final layer of batter.
Step 4: Bake the Cake
Place your cake in the preheated oven and bake for about 30-35 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is ready.
Step 5: Prepare the Icing
While the cake is baking, it’s the perfect time to prepare the icing. In a mixing bowl, combine the powdered sugar, milk, strawberry puree, and vanilla extract. Mix until the icing is smooth and creamy. If the icing is too thick, add a little more milk until you achieve your desired consistency.
Step 6: Ice the Cake
Once the cake has finished baking, let it cool in the pan for about 10-15 minutes. Carefully drizzle the prepared strawberry cream icing over the top, allowing it to melt into the cake slightly while still maintaining a delicious glossy finish.
Step 7: Serve and Enjoy
After allowing the cake to cool completely, cut it into squares and serve. Each bite boasts a melody of flavors that dance on your palate; it’s simply irresistible! 🍓✨
Serving Suggestions:
This Strawberry Honeybun Cake can be served on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh whipped cream adds a luxurious touch and complements the cake’s fruitiness perfectly. You could also consider garnishing with additional sliced strawberries on top for an added aesthetic appeal.
Tips:
- Strawberry Quality: If using frozen strawberries, make sure to thoroughly drain them after thawing to avoid extra moisture in the cake mix.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, consider freezing the uniced cake.
- Variations: Feel free to try other fruits such as raspberries or blueberries for a twist on the classic recipe!
- Flour Dusting: Dusting the greased pan with flour not only helps to prevent sticking but also gives the cake a nice texture on the outside.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Nutritional Information (Per Slice, 12 servings):
- Calories: 270
- Protein: 3g
- Sodium: 220mg
Conclusion
This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful dessert that embodies the essence of summer with its vibrant flavors and beautiful presentation. It not only satisfies your sweet cravings but is also perfect for any occasion, from birthday celebrations to simply enjoying a quiet afternoon at home. Try this recipe out, and you might just find yourself coming back to it time and again!
Questions and Answers:
- Can I use a different type of cake mix?
Yes! You can swap the vanilla cake mix for other flavors like yellow or even strawberry for an exciting twist. - How do I store the cake?
Keep the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can freeze the uniced cake for longer storage. - What can I substitute for sour cream?
Plain Greek yogurt can be used as a substitute for sour cream, maintaining the cake’s moisture and tenderness. - Is there a way to make this cake healthier?
You can use a sugar-free cake mix and replace the vegetable oil with applesauce for a healthier option, though it may slightly alter the final texture. - Can I prepare this cake in advance?
Absolutely! You can bake the cake a day prior to serving and store it at room temperature. Just ice it shortly before serving to keep the icing fresh.
Prepare to impress your family and friends with this delightful dessert that is sure to become a favorite! 🍰💖
