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Strawberry Honeybun Cake

A delightful dessert that combines the sweetness of strawberry cake with a rich, creamy icing, making it a perfect choice for gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box strawberry cake mix Any brand of cake mix can be used.
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 cup sour cream Can be substituted with Greek yogurt.
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
For the 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.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish.
  2. In a large bowl, whisk together the vegetable oil, eggs, sour cream, whole milk, and vanilla extract until smooth.
  3. Gradually add the strawberry cake mix to the wet ingredients, stirring until just combined. Do not overmix.
Baking
  1. Pour the batter into the prepared baking dish, spreading it evenly.
  2. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool for about 10-15 minutes.
Making the Icing
  1. While the cake cools, beat the softened butter and powdered sugar together.
  2. Add vanilla extract and strawberry jam or pureed strawberries, mixing until smooth.
Finishing Touches
  1. Once the cake has cooled, spread the strawberry cream icing evenly over the top.
  2. Slice the cake into squares and serve.
  3. Enjoy the delicious combination of moist cake and creamy icing!

Notes

To enhance your experience, consider using fresh strawberries instead of jam for a more natural flavor, or add chopped nuts for a crunchy texture.