Strawberry Honeybun Cake with Strawberry Cream Icing

Strawberry Honeybun Cake with Strawberry Cream Icing

Ingredients:

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For the Cake:

1 box (15.25 oz) vanilla cake mix
3 large eggs
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup brown sugar
1 cup diced strawberries (fresh or frozen, thawed and drained)
For the Strawberry Cream Icing:

2 cups powdered sugar
2 tablespoons milk
½ cup strawberry puree (blend fresh strawberries until smooth)
1 teaspoon vanilla extract

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Directions:

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

Prepare the Cake Batter:
In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until well combined.
In a small bowl, mix the brown sugar and ground cinnamon, then set aside.

Assemble the Cake:
Pour half of the cake batter into the prepared baking pan and spread it evenly.
Sprinkle half of the brown sugar-cinnamon mixture over the batter, then evenly distribute the diced strawberries over this layer.
Pour the remaining cake batter on top, smoothing the surface, and sprinkle the rest of the brown sugar-cinnamon mixture on top.

Bake the Cake:
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Icing:
While the cake bakes, make the icing by combining the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Mix until smooth, adjusting the consistency with a little more milk if needed.

Ice the Cake:
Once the cake is done baking, let it cool in the pan for about 10-15 minutes before drizzling the strawberry cream icing on top. Allow the cake to cool completely before serving.

Serve and Enjoy:
Slice the cake and enjoy this delicious Strawberry Honeybun Cake with its sweet strawberry icing!