Imagine biting into a cake that’s both comforting and bursting with fresh, fruity flavors. This Strawberry Honeybun Cake is exactly that – a delightful twist on the classic honeybun, infused with the sweet tang of strawberries in every layer. This recipe combines the ease of a cake mix with the homemade goodness of fresh ingredients, making it perfect for a weekend brunch, a special dessert, or simply a sweet treat to brighten your day.
Why You Will Love This Recipe
This Strawberry Honeybun Cake is more than just a cake; it’s an experience. The moist, tender crumb, the swirl of cinnamon-sugar, and the juicy bursts of strawberry create a symphony of flavors and textures that will leave you craving more. What makes this recipe even more appealing is its simplicity. Using a cake mix as the base cuts down on prep time without sacrificing taste. The addition of sour cream ensures a moist, rich cake, while the fresh strawberries add a vibrant, summery twist. And let’s not forget the luscious strawberry cream icing, which perfectly complements the cake’s sweetness with a hint of tartness. It’s a crowd-pleaser that’s easy to make and even easier to love.
Ingredients:
For the Cake:
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1 cup diced strawberries (fresh or thawed frozen)
For the Strawberry Cream Icing:
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/2 cup strawberry purée (blend fresh strawberries until smooth)
- 1 teaspoon vanilla extract
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it thoroughly with butter or cooking spray. To ensure the cake releases easily, lightly flour the pan after greasing, tapping out any excess flour. This prevents sticking and makes for a clean, presentable cake.
Step 2: In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Use an electric mixer (either a stand mixer or a handheld mixer) to blend the ingredients until smooth and well combined. Be careful not to overmix, as this can result in a tough cake. Mix just until the batter is uniform and free of lumps. The sour cream adds moisture and a slight tang that enhances the overall flavor of the cake.
Step 3: In a separate small bowl, prepare the cinnamon-sugar mixture. Combine the brown sugar and ground cinnamon, mixing them together until well blended. The brown sugar adds a caramel-like depth to the cinnamon, creating a warm, comforting flavor that complements the strawberries beautifully. This mixture will create a delightful swirl throughout the cake, adding both flavor and visual appeal.
Step 4: Pour half of the cake batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Then, evenly scatter the diced strawberries over the cinnamon-sugar layer. The strawberries should be distributed so that each bite of cake will have a burst of fruity flavor. Whether you use fresh or thawed frozen strawberries, make sure they are diced into small, uniform pieces.
Step 5: Pour the remaining cake batter over the strawberry and cinnamon-sugar layer, spreading it gently to cover the entire surface. Sprinkle the remaining cinnamon-sugar mixture evenly over the top of the batter. This creates a beautiful, sweet crust that adds a delightful texture to the cake.
Step 6: Bake the cake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Start checking the cake for doneness around the 30-minute mark. If the top is browning too quickly, you can loosely tent the cake with aluminum foil to prevent it from burning. A clean toothpick indicates that the cake is fully baked.
Step 7: While the cake is cooling slightly, prepare the strawberry cream icing. In a medium-sized bowl, whisk together the powdered sugar, milk, strawberry purée, and vanilla extract until smooth and creamy. Adjust the consistency of the icing by adding more milk if needed, a tablespoon at a time, until it reaches your desired thickness. The strawberry purée adds a natural pink color and a burst of fresh strawberry flavor to the icing.
Step 8: After the cake has cooled for about 10–15 minutes, drizzle the strawberry cream icing evenly over the top. Allow the icing to set completely before slicing and serving the cake. This will prevent the icing from running and make for a neater presentation. The cooling time also allows the flavors of the cake and icing to meld together, enhancing the overall taste.
Cooking Rating:
- Ease of Preparation: Easy
- Flavor Complexity: Medium
- Overall Appeal: High
Serving Suggestions:
This Strawberry Honeybun Cake is delicious on its own, but it can also be paired with a variety of accompaniments to elevate the dessert experience. Consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream. A side of fresh strawberries or a drizzle of chocolate sauce can also complement the flavors of the cake. For a brunch setting, pair it with a cup of hot coffee or a refreshing glass of iced tea.
Tips:
- To prevent the cake from sticking, ensure the baking pan is well-greased and floured.
- For a richer flavor, use melted butter instead of vegetable oil in the cake batter.
- If using frozen strawberries, thaw them completely and drain any excess liquid before dicing and adding them to the cake.
- To enhance the strawberry flavor, add a teaspoon of strawberry extract to the cake batter or icing.
- Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 50-55 minutes
Nutritional Information (per serving):
Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.
- Calories: 350
- Protein: 4g
- Sodium: 250mg
Conclusion:
This Strawberry Honeybun Cake is a delightful twist on a classic dessert, combining the ease of a cake mix with the fresh flavors of strawberries and a luscious strawberry cream icing. It’s perfect for any occasion, from a casual brunch to a special celebration. The combination of flavors and textures makes it a crowd-pleaser that’s sure to impress. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will bring a smile to everyone’s face. Enjoy the sweet, fruity goodness of this Strawberry Honeybun Cake!
5 Questions and Answers About This Recipe:
Q1: Can I use a different type of fruit instead of strawberries?
A: Absolutely! While this recipe specifically calls for strawberries, you can easily substitute other fruits such as blueberries, raspberries, or even diced peaches. Just be sure to adjust the amount of fruit to maintain the right balance of flavors and textures. For example, if using raspberries, you might want to reduce the amount slightly, as they have a more intense flavor than strawberries.
Q2: Can I make this cake ahead of time?
A: Yes, you can definitely make this cake ahead of time. In fact, it can be even better the next day as the flavors have had time to meld together. Bake the cake as directed and allow it to cool completely. Then, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. Prepare the strawberry cream icing just before serving to ensure it’s fresh and creamy.
Q3: What if I don’t have sour cream? Can I use something else?
A: If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt. Greek yogurt has a similar tangy flavor and creamy texture, which will work well in this recipe. Use the same amount of Greek yogurt as you would sour cream. Alternatively, you can also use full-fat plain yogurt, but the texture may be slightly different.
Q4: Can I make this cake gluten-free?
A: Yes, you can make this cake gluten-free by using a gluten-free vanilla cake mix. Ensure that the cake mix you choose is specifically labeled as gluten-free. Follow the recipe instructions as directed, and the cake should turn out just as delicious. Keep in mind that gluten-free cakes can sometimes be a bit drier than traditional cakes, so you might want to add an extra tablespoon of oil or sour cream to the batter.
Q5: How do I store the leftover cake?
A: To store leftover Strawberry Honeybun Cake, wrap it tightly in plastic wrap or place it in an airtight container. You can store it at room temperature for up to 3 days or in the refrigerator for up to 5 days. If storing in the refrigerator, allow the cake to come to room temperature before serving to enjoy its full flavor and texture. The cake can also be frozen for longer storage; wrap it tightly in plastic wrap and then in foil, and it will keep for up to 2 months. Thaw it in the refrigerator overnight before serving.
