Strawberry Honeybun

Description:

This Strawberry Honeybun Cake with Strawberry Cream Icing is a decadent, moist cake bursting with sweet strawberry flavor. The soft, honeybun-style cake is infused with a swirl of cinnamon and sugar, creating a rich, sweet base. Topped with a luscious strawberry cream icing, it’s a showstopper perfect for any occasion, from birthdays to family gatherings.

Origin:

Honeybun cakes, often a Southern classic, are known for their swirled cinnamon flavor and moist, buttery texture. This variation adds a fresh, fruity twist by incorporating strawberries, making it a perfect summer dessert or a festive treat for strawberry lovers.

Ingredients (Serves 10-12):

For the Cake:

• Yellow cake mix: 1 box (about 15.25 oz)
• Vanilla pudding mix: 1 small box (3.4 oz, instant)
• Eggs: 3 large
• Sour cream: ½ cup
• Vegetable oil: ½ cup
• Water: ½ cup
• Cinnamon: 1 tsp
• Granulated sugar: ½ cup
• Butter: ½ cup (melted)

For the Strawberry Cream Icing:

• Powdered sugar: 2 cups
• Fresh strawberries: ½ cup (mashed or pureed)
• Heavy cream: 2 tbsp
• Vanilla extract: 1 tsp
• Salt: a pinch

Instructions:

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, vegetable oil, and water. Beat until smooth and fully incorporated (about 2 minutes).
3. In a small bowl, mix together the cinnamon and sugar.
4. Pour half of the batter into the prepared baking dish. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining cake batter on top, but do not stir.

Step 2: Swirl the Cake

1. Using a knife or skewer, swirl the cinnamon-sugar mixture into the batter to create a marble effect.

Step 3: Bake the Cake

1. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Strawberry Cream Icing

1. While the cake cools, prepare the strawberry cream icing. In a mixing bowl, combine powdered sugar, mashed strawberries, heavy cream, vanilla extract, and a pinch of salt. Stir until smooth.
2. Adjust the consistency by adding more cream if needed to make the icing pourable.

Step 5: Frost the Cake

1. Once the cake has completely cooled, drizzle or spread the strawberry cream icing over the top, allowing it to drip down the sides.

Tips for Success:

• Swirl Well: Don’t overmix the cinnamon-sugar swirl, as you want to create beautiful, distinct swirls in the cake.
• Fresh Strawberries: For the icing, fresh strawberries are best for making a smooth, vibrant strawberry flavor.
• Adjust Icing Consistency: If the icing is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.

Recommendations:

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days.
• Serving Suggestion: This cake pairs beautifully with a cup of coffee or tea for an afternoon treat. It’s also fantastic with a scoop of vanilla ice cream on the side.

Nutrition (Per Serving):

• Calories: ~350
• Protein: 4 g
• Fat: 18 g
• Carbohydrates: 45 g
• Sugar: 35 g
• Fiber: 1 g
• Sodium: 200 mg

This Strawberry Honeybun Cake with Strawberry Cream Icing is an indulgent and flavorful dessert that combines the best of both cinnamon and strawberries. With its soft, moist texture and tangy-sweet frosting, it’s a treat everyone will love!