Strawberry Honeybun Cake with Strawberry Cream Icing 🍓🍰✨

A moist, cinnamon-swirled cake layered with strawberries and finished with a luscious strawberry cream glaze.

Ingredients

For the Cake

• 1 box (15.25 oz) vanilla cake mix
• 3 large eggs
• 1 cup sour cream
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ cup brown sugar
• 1 cup diced strawberries (fresh or thawed, drained)

For the Strawberry Cream Icing

• 2 cups powdered sugar
• 2 tbsp milk
• ½ cup strawberry puree (blend fresh strawberries until smooth)
• 1 tsp vanilla extract

Directions

1. Preheat Oven: Set oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line with parchment.
2. Prepare Batter: In a large bowl, mix cake mix, eggs, sour cream, oil, and vanilla until smooth.
3. Layer: Spread half the batter in the dish. Mix cinnamon and brown sugar, sprinkle over batter. Add diced strawberries evenly. Top with remaining batter and spread gently.
4. Bake: Bake 35–40 minutes until a toothpick comes out clean. Cool 10–15 minutes.
5. Make Icing: Whisk powdered sugar, milk, strawberry puree, and vanilla until smooth. Adjust consistency with milk if needed.
6. Glaze: Pour icing over warm cake, letting it drizzle down the sides. Allow to set before slicing.

Details

• Prep Time: 15 minutes
• Bake Time: 35–40 minutes
• Total Time: ~1 hour
• Servings: 12–15

Tip: Garnish with fresh strawberry slices or a dusting of powdered sugar for extra flair!