Strawberry Honeybun Cake with Strawberry Cream Icing
A delightful dessert combining moist cake, rich strawberry cream icing, and sweet strawberries, perfect for any gathering or special occasion.
Ingredients
For the Cake
- 1 box yellow cake mix Moist and flavorful, serving as a tender base.
- 1 package (3.4 oz) instant vanilla pudding mix Enhances the cake’s richness and creaminess.
- 4 large eggs Creating a fluffy structure while adding protein.
- 1/2 cup vegetable oil Introduces a light, moist texture full of richness.
- 1/2 cup sour cream Adds tangy depth and moisture to each bite.
- 1 cup milk A luscious addition that melds all the ingredients together.
- 1/4 cup butter, melted Infuses a golden, buttery flavor.
- 1 teaspoon vanilla extract The aromatic whisper of vanilla elevates the flavor.
- 1 1/2 cups strawberries, diced Bursting with sweetness, adding a cheerful pop of fruitiness.
- 1/4 cup sugar Balances the flavors.
For the Icing
- 1/2 cup powdered sugar Sweetens and thickens the icing.
- 1 tablespoon heavy cream Ensures a smooth icing consistency.
- 1/2 teaspoon vanilla extract Adds an extra layer of flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
- In a large mixing bowl, combine the yellow cake mix and instant pudding mix.
- Add eggs, vegetable oil, sour cream, milk, and melted butter, mixing until smooth.
- Gently fold in diced strawberries and 1/4 cup of sugar.
- Pour the batter into the prepared baking dish.
Baking
- Bake for 40-45 minutes, checking with a toothpick; it should come out clean.
- Allow the cake to cool in the pan for about 10 minutes.
Icing
- In a small bowl, whisk powdered sugar, heavy cream, and vanilla extract until smooth.
- Adjust consistency by adding more heavy cream if necessary.
- Spread the icing over the cooled cake.
- Garnish with extra strawberries if desired.
Notes
Avoid overmixing the batter to prevent a dense cake. Substitute yellow cake mix for gluten-free options or applesauce for oil. Store leftovers in an airtight container for 3-4 days.