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Strawberry Honeybun Cake with Strawberry Cream Icing

A delightful treat combining strawberries and moist cake, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box 15.25 oz strawberry cake mix
  • 1/2 cup vegetable oil
  • 3 large eggs Make sure eggs are at room temperature.
  • 1 cup sour cream Use full-fat sour cream for best flavor.
  • 1/2 cup whole milk Use room temperature milk.
  • 1 teaspoon vanilla extract
  • 1 box 3.4 oz instant vanilla or cheesecake pudding mix This adds creaminess to the cake.
  • 1 cup cold milk For pudding mixture.
Icing Ingredients
  • 2 cups powdered sugar
  • 2 tablespoons strawberry jam or puree Can adjust flavor with more jam.
  • 2 tablespoons melted butter or softened cream cheese
  • 1 to 3 tablespoons milk or heavy cream Add to thin the icing.
  • a few drops strawberry extract (optional) Enhances the strawberry flavor.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan or a 9 x 13 baking dish.
  2. In a large bowl, mix together the cake mix, vegetable oil, eggs, sour cream, milk, and vanilla. Beat until smooth, about 1 to 2 minutes at medium speed.
  3. In a separate bowl, whisk the pudding mix and cold milk for about 1 minute until it thickens slightly. Set aside.
Baking
  1. Pour half of the cake batter into the prepared pan. Spoon or drizzle the pudding over the batter, then top with the remaining cake batter. Swirl together for a marbled look, if desired.
  2. Bake for 40 to 45 minutes in a Bundt pan or 30 to 35 minutes in a 9 x 13 pan. The cake is ready when a toothpick inserted into the center comes out with a few moist crumbs.
  3. Let the cake cool in the pan for 10 to 15 minutes, then move it to a wire rack to cool completely.
Icing Preparation
  1. While the cake cools, whisk together the powdered sugar, strawberry jam, and melted butter or cream cheese for the icing.
  2. Add milk or cream one tablespoon at a time until the icing reaches a thick but pourable consistency. Adjust flavor with more jam or a drop of strawberry extract.
Serving
  1. Once the cake has cooled, drizzle or spread the icing over it. Allow to sit for a few minutes to set before slicing.
  2. Serve slices after the icing has set. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Notes

For extra flavor, add fresh strawberries on top before serving. It pairs wonderfully with vanilla ice cream. Keep ingredients at room temperature for a smoother batter.