Description
Indulge in the delightful flavors of this Strawberry Honeybun Cake with Strawberry Cream Icing. A moist strawberry cake swirled with cinnamon sugar, pecans, and jam, topped with a luscious strawberry cream icing.
Ingredients
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 batter: In a large bowl, combine strawberry cake mix, eggs, sour cream, oil, and water until smooth.
- Prepare cinnamon sugar: In a small bowl, mix granulated sugar and cinnamon.
- Layer the cake: Pour half of the batter into the dish, add strawberry jam, cinnamon-sugar, and pecans, then pour the rest of the batter.
- Bake: Drizzle melted butter over the top and bake for 35–40 minutes.
- Make the icing: Whisk together powdered sugar, strawberry puree, cream, vanilla, and salt.
- Ice the cake: Pour the icing over the warm cake and let it set before serving.
Notes
- Enhance the icing with 1/2 teaspoon of strawberry extract for more flavor.
- Create a marbled effect by swirling extra jam into the top layer before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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
