Strawberry Honeybun Cake with Strawberry Cream Icing
A delightful dessert that combines the rich texture of moist cake with fresh strawberries and a luscious cream icing.
Ingredients
Cake Ingredients
- 1 box yellow cake mix Ensure a moist and fluffy base
- 1 package instant vanilla pudding mix (3.4 oz) Adds richness
- 4 large eggs For structure and tenderness
- 1/2 cup vegetable oil Creates a moist crumb
- 1/2 cup sour cream Introduces tangy creaminess
- 1 cup milk For a smooth batter
- 1/4 cup butter, melted Lends rich flavor
- 1 teaspoon vanilla extract Ignites the senses with warmth
- 1 1/2 cups strawberries, diced Bursting with sweetness
- 1/4 cup sugar Enhances natural fruit flavors
Icing Ingredients
- 1/2 cup powdered sugar For the icing, sweetening every bite
- 1 tablespoon heavy cream Ensures a silky finish
- 1/2 teaspoon vanilla extract Rounds out the taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish.
- In a large bowl, combine the yellow cake mix, instant pudding mix, eggs, vegetable oil, sour cream, milk, melted butter, and a teaspoon of vanilla extract.
- Blend the mixture using a whisk or electric mixer until smooth and fully incorporated.
- Gently fold in the diced strawberries sprinkled with 1/4 cup of sugar.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Baking
- Place the baking dish in the preheated oven and bake for 40-45 minutes.
- Check your cake by inserting a toothpick into the center; it should come out clean when done.
Icing Preparation
- Once the cake is baked, allow it to cool in the pan for about 10 minutes.
- In a small bowl, whisk together the powdered sugar, heavy cream, and another 1/2 teaspoon of vanilla extract until smooth.
- If it feels too stiff, add a splash more heavy cream to reach your ideal consistency.
Final Assembly
- Spread the strawberry cream icing evenly on top of the cooled cake.
- Serve and enjoy the cake, watching smiles grace the faces of your loved ones.
Notes
Use room temperature eggs and sour cream for better emulsification. Allow the cake to cool completely to prevent the icing from melting.