Strawberry Honeybun Cake with Strawberry Cream Icing
A delightful dessert combining moist cake with vibrant strawberry flavor, perfect for sharing at summer gatherings.
Ingredients
For the cake
- 1 box yellow cake mix The foundation of our cake, adding a tender crumb and inviting sunshine yellow hue.
- 1 package (3.4 oz) instant vanilla pudding mix Enhances the cake's moistness.
- 4 large eggs Brings all the elements together with strength and stability.
- 1/2 cup vegetable oil Adds richness and keeps the cake wonderfully moist.
- 1/2 cup sour cream Provides a lovely tang that balances the sweetness.
- 1 cup milk Lightens the cake's density.
- 1/4 cup butter, melted Contributes a buttery aroma.
- 1 teaspoon vanilla extract Brings out the natural sweetness.
- 1 1/2 cups strawberries, diced Introduce a fresh, fruity element.
- 1/4 cup sugar Enhances the natural sweetness of the strawberries.
For the icing
- 1/2 cup powdered sugar Creates a silky-smooth finish.
- 1 tablespoon heavy cream Adds richness and depth to the icing.
- 1/2 teaspoon vanilla extract Ties all the flavors together.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Generously grease and flour a 9x13-inch baking dish.
- In a large mixing bowl, combine the yellow cake mix, instant pudding mix, eggs, vegetable oil, sour cream, milk, melted butter, and vanilla extract.
- Whisk the ingredients together until smooth.
- Gently fold in the diced strawberries and 1/4 cup of sugar.
- Pour the mixture into the prepared baking dish.
Baking
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes.
Icing
- In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth.
- If too thick, add a bit more heavy cream to reach desired consistency.
- Once the cake is completely cooled, spread the icing evenly across the top.
Notes
Avoid overmixing the batter after adding strawberries to maintain cake lightness. Store leftovers in an airtight container in the refrigerator for up to five days.