Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Indulge in the delightful flavors of this Strawberry Honeybun Cake with a luscious Strawberry Cream Icing. A perfect blend of sweet strawberry goodness in every bite, this easy sheet cake is sure to impress at any gathering.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cake:
- 1 box strawberry cake mix
- 4 large eggs
- 3/4 cup sour cream
- 3/4 cup vegetable oil
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup strawberry jam or preserves
- 1/2 cup chopped pecans (optional)
- 1/4 cup unsalted butter (melted)
Strawberry Cream Icing:
- 1 1/2 cups powdered sugar
- 2 tablespoons strawberry puree (or mashed fresh strawberries)
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the cake: In a large bowl, combine the strawberry cake mix, eggs, sour cream, oil, and water until smooth.
- Prepare the layers: Spread half of the batter in the dish, then add jam, cinnamon-sugar, and pecans. Top with the remaining batter and melted butter.
- Bake: Bake for 35–40 minutes until a toothpick inserted in the center comes out clean. Cool slightly.
- Make the icing: Whisk together powdered sugar, strawberry puree, cream, vanilla, and salt. Pour over the warm cake.
- Set and serve: Let the icing set for 15 minutes before slicing and serving.
Notes
- Enhance the strawberry flavor with 1/2 teaspoon of strawberry extract in the icing.
- For a marbled look, swirl additional jam into the top layer before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 33g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
