Description

This Strawberry Honeybun Cake is a moist and flavorful dessert featuring a strawberry cake base from a boxed mix, enriched with sour cream and a creamy strawberry-flavored buttercream icing. Perfect for celebrations or an everyday treat, it combines easy-to-use ingredients with a luscious, homemade frosting that highlights the sweet, fresh taste of strawberries.

Ingredients

Scale

Cake Ingredients

1 box strawberry cake mix
1/2 cup vegetable oil
3 large eggs
1 cup sour cream
1/2 cup whole milk
1 teaspoon vanilla extract

Strawberry Cream Icing

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons strawberry jam or pureed fresh strawberries (optional for added flavor)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish to prepare for the cake batter.
Mix the Wet Ingredients: In a large bowl, whisk together the vegetable oil, eggs, sour cream, whole milk, and vanilla extract until the mixture is smooth and well combined.
Combine with Cake Mix: Gradually add the strawberry cake mix to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake: Remove the cake from the oven and allow it to cool for 10 to 15 minutes to firm up before frosting.
Make the Icing: While the cake cools, beat the softened butter together with powdered sugar until smooth and creamy. Add vanilla extract and strawberry jam or pureed strawberries, mixing until fully incorporated.
Frost the Cake: Spread the strawberry cream icing evenly over the surface of the cooled cake to cover it completely.
Serve & Enjoy: Slice the cake into 12 equal squares and serve. Enjoy the delicious moist cake paired with creamy strawberry icing!

Notes

Substitutes: For a dairy-free option, replace sour cream and whole milk with almond milk, coconut milk, or dairy-free sour cream alternatives.
Freezing: This cake freezes well up to 3 months. Wrap tightly with plastic wrap and aluminum foil before freezing to maintain freshness.
Extra Toppings: Enhance texture and flavor by adding chopped nuts or fresh strawberry slices as garnish.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 280 kcal
Sugar: 25 g
Sodium: 220 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 70 mg

Keywords: Strawberry Honeybun Cake, strawberry cake mix dessert, easy strawberry cake, strawberry cream icing, moist cake recipe