Description
This Strawberry Honeybun Cake is a delightful, moist dessert featuring a tender strawberry-flavored cake base topped with a luscious strawberry cream icing. Made from a strawberry cake mix and enriched with sour cream and whole milk, this cake offers a perfect balance of sweetness and creamy texture, ideal for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 box strawberry cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Strawberry Cream Icing
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry jam or pureed fresh strawberries (optional for added flavor)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish to prevent sticking.
- Mix the Wet Ingredients: In a large bowl, whisk together the vegetable oil, eggs, sour cream, whole milk, and vanilla extract until the mixture is smooth and well combined.
- Combine with Cake Mix: Gradually add the strawberry cake mix into the wet ingredients, stirring gently until just combined. Be careful not to overmix to maintain a tender crumb.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool for about 10 to 15 minutes to set and become easier to frost.
- Make the Icing: While the cake cools, beat the softened butter and powdered sugar together until creamy and smooth. Add the vanilla extract and strawberry jam or pureed strawberries, mixing thoroughly to incorporate all flavors.
- Frost the Cake: Once the cake has cooled to room temperature, spread the strawberry cream icing evenly over the top with a spatula or knife.
- Serve & Enjoy: Slice the cake into 12 squares and serve. Enjoy the moist texture and sweet strawberry cream icing together for a delicious treat!
Notes
- Substitutes: For a dairy-free option, replace sour cream and whole milk with almond milk, coconut milk, or dairy-free sour cream alternatives.
- Freezing: This cake freezes well for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer.
- Extra Toppings: Consider adding chopped nuts such as pecans or walnuts, or fresh strawberry slices on top for added texture and enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: easy strawberry cake, homemade strawberry cake, moist cake recipe, strawberry cream icing, Strawberry Honeybun Cake
