Strawberry Honeybun Cake with Strawberry Cream Icing
A delightful summer dessert combining the sweetness of strawberries with a buttery yellow cake and creamy icing.
Ingredients
For the cake
- 1 box yellow cake mix Provides a soft, tender crumb.
- 1 package instant vanilla pudding mix (3.4 oz) Adds moisture and creamy texture.
- 4 large eggs Binds the ingredients.
- 1/2 cup vegetable oil Adds richness.
- 1/2 cup sour cream Balances sweetness.
- 1 cup milk Makes batter creamy.
- 1/4 cup butter, melted Enhances flavor.
- 1 teaspoon vanilla extract Adds aromatic flavor.
- 1 1/2 cups strawberries, diced Sweet, juicy pieces.
- 1/4 cup sugar Macerates strawberries.
For the icing
- 1/2 cup powdered sugar Adds sweetness.
- 1 tablespoon heavy cream Creates a rich icing.
- 1/2 teaspoon vanilla extract Enhances icing flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, combine yellow cake mix, instant pudding mix, eggs, vegetable oil, sour cream, milk, melted butter, and vanilla extract. Mix until smooth.
- Fold in the diced strawberries and sugar until evenly distributed.
Baking
- Pour the batter into the prepared baking dish and bake for 40-45 minutes, checking for doneness with a toothpick.
- Once baked, allow the cake to cool in the pan for 10 minutes.
Icing
- While the cake cools, whisk together powdered sugar, heavy cream, and vanilla extract until smooth.
- Spread icing over the cooled cake.
Notes
Always measure your ingredients accurately. Let the cake cool completely before icing to prevent melting.