Strawberry Honeybun Cake with Strawberry Cream Icing
Introduction
Welcome to a delightful dessert experience with the Strawberry Honeybun Cake with Strawberry Cream Icing. This scrumptious cake combines the classic honeybun flavor with fresh strawberries and a creamy icing that takes it to the next level. Perfect for family gatherings, birthday parties, or just a sweet treat for yourself, this cake will surely impress!
Why Make This Recipe
This recipe is easy to follow and uses simple ingredients, making it perfect for bakers of all skill levels. The combination of flavors from the honeybun cake mix and fresh strawberries creates a sweet treat that everyone will love. Plus, the creamy strawberry icing adds a beautiful finishing touch that makes this cake visually appealing. It’s a great way to enjoy the taste of summer all year round!
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing
Ingredients
- 1 box honeybun cake mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 cup fresh strawberries, sliced
- 1/2 cup powdered sugar
- 1/2 cup butter, softened
- 1 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the cake mix, eggs, sour cream, and vegetable oil. Mix until smooth.
- Fold in the sliced strawberries gently.
- Pour the mixture into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- While the cake is baking, prepare the strawberry cream icing. In a bowl, mix together the softened butter, powdered sugar, pureed strawberries, and vanilla extract until creamy.
- Once the cake has cooled, spread the strawberry cream icing over the top.
- Slice and serve, enjoying the burst of berry heaven!
How to Serve Strawberry Honeybun Cake
Serve the Strawberry Honeybun Cake chilled or at room temperature. It’s delicious on its own, or you can add extra fresh strawberries on top for a beautiful presentation. This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
How to Store Strawberry Honeybun Cake
Store any leftover cake in an airtight container in the refrigerator. It will keep well for about 3-4 days. Make sure you let the cake come to room temperature before serving again, as it tastes best when fresh!
Tips to Make Strawberry Honeybun Cake
- Make sure your ingredients are at room temperature for the best mixing results.
- Feel free to adjust the amount of strawberries according to your taste—more strawberries make it even more delicious!
- If you want a stronger strawberry flavor, try using strawberry-flavored yogurt instead of sour cream in the cake mix.
Variation
You can also experiment with other fruits! Consider adding blueberries or raspberries for a mixed berry flavor. Additionally, try using a different flavored cake mix, like vanilla or lemon, to switch things up!
FAQs
1. Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before adding them to the batter.
2. How do I know when my cake is done?
You can use a toothpick inserted into the center of the cake. If it comes out clean or with only a few crumbs, the cake is done!
3. Can I make this cake ahead of time?
Yes! You can make the cake a day in advance and store it covered in the refrigerator. Just add the icing right before serving for the best flavor and appearance.
Now you’re all set to make your very own Strawberry Honeybun Cake with Strawberry Cream Icing. Enjoy!