Description
A moist strawberry honeybun-style cake made with vanilla cake mix, fresh strawberries, and a cinnamon sugar swirl, topped with a sweet strawberry cream icing.
Ingredients
- 1 box vanilla cake mix (15.25 ounces)
- 1 cup sour cream
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups strawberries, diced and patted dry
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 2 cups powdered sugar
- 3 tablespoons strawberry jam or strawberry preserves
- 2 to 3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish.
- In a large bowl combine the cake mix, sour cream, eggs, vegetable oil, and vanilla extract. Beat until smooth.
- Gently fold in the diced strawberries.
- In a small bowl mix together the brown sugar and cinnamon.
- Pour half of the cake batter into the prepared baking dish and spread evenly.
- Sprinkle the cinnamon sugar mixture evenly over the batter.
- Spoon the remaining batter on top and gently spread to cover the swirl layer.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes.
- In a bowl whisk together powdered sugar, strawberry jam, milk or cream, and vanilla extract until smooth.
- Add more milk if needed to reach the desired icing consistency.
- Spread or drizzle the strawberry cream icing over the warm or cooled cake.
- Slice and serve.
Notes
- Pat the strawberries dry before adding them to prevent excess moisture.
- Vanilla or white cake mix both work well in this recipe.
- Allow the cake to cool slightly before icing for best results.
- For a stronger strawberry flavor add finely chopped strawberries to the icing.
- Store the cake refrigerated because of the fresh fruit and icing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 34 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
