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Slice of Strawberry Honeybun Cake with Strawberry Cream Icing on a plate

Strawberry Honeybun Cake with Strawberry Cream Icing

Creamy, juicy, and delightfully sweet, this Strawberry Honeybun Cake with Strawberry Cream Icing is the kind of dessert that makes any afternoon feel like a celebration.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 box vanilla or strawberry cake mix (15.25 oz or similar)
  • 4 large eggs room temperature
  • 3/4 cup vegetable oil
  • 1 cup sour cream room temperature
  • 1 cup strawberries chopped, hulled and roughly chopped into small pieces
  • 1/2 cup powdered sugar sifted if lumpy
  • 2 tablespoons milk more to thin if needed
  • 1 teaspoon vanilla extract

Equipment

  • Mixing Bowl
  • Baking Dish
  • Whisk

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly with butter or nonstick spray, and line with parchment if desired for easy removal.
  2. In a large mixing bowl, combine the cake mix, 4 large eggs, and 3/4 cup vegetable oil. Use a hand mixer or stand mixer on low to medium speed and mix until smooth, about 1 to 2 minutes. Scrape down the sides once to ensure even mixing.
  3. Stir in 1 cup sour cream until fully incorporated. Fold in 1 cup chopped strawberries gently so they stay distributed and don’t bleed too much color into the batter.
  4. Pour half of the batter into the prepared 9×13 baking dish, spreading it evenly with a spatula. If you like more visible strawberry ribbons, you can reserve a few extra chopped strawberries to press into the top.
  5. In a small bowl, mix the remaining batter with additional strawberries if desired (a few tablespoons of chopped berries). Dollop or spoon this mixture over the first layer and gently swirl with a knife to create a marbled effect.
  6. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 10 minutes of baking.
  7. Remove from the oven and let the cake cool in the pan on a wire rack for at least 20 minutes. Meanwhile, prepare the icing by whisking together 1/2 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth. Add an extra teaspoon of milk if you want a thinner drizzle.
  8. Once the cake is cooled but still slightly warm, drizzle the strawberry cream icing over the top evenly. Allow the icing to set for a few minutes before slicing into squares and serving.

Notes

Store leftovers covered in the refrigerator for up to 4 days. The icing is best within the first couple of days.