Strawberry Honeybun Cake (Printable Version)
A moist yellow cake with cinnamon, brown sugar, fresh strawberries, and luscious strawberry cream icing.
# Ingredients:
→ Cake
01 -
Yellow cake mix (gluten-free option available)
02 -
2 large eggs
03 -
120 ml vegetable oil
04 -
120 g sour cream
→ Strawberry Cinnamon Swirl
05 -
100 g brown sugar
06 -
2 teaspoons ground cinnamon
07 -
150 g fresh chopped strawberries
→ Strawberry Cream Icing
08 -
150 g powdered sugar
09 -
60 ml heavy cream
# Steps:
01 -
Preheat the oven to 175°C and grease a 23x33 cm baking pan with butter or cooking spray.
02 -
In a large bowl, mix the yellow cake mix, eggs, vegetable oil, and sour cream until smooth and well combined.
03 -
In a separate bowl, combine brown sugar, ground cinnamon, and chopped strawberries until evenly blended.
04 -
Pour half of the cake batter into the prepared pan, then sprinkle half of the strawberry cinnamon mixture over it. Repeat the layers with the remaining batter and strawberry mixture.
05 -
Use a knife to gently swirl the batter and strawberry mixture together to create a marbled pattern without overmixing.
06 -
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
07 -
While the cake bakes, whisk together the powdered sugar and heavy cream in a small bowl until smooth.
08 -
Allow the cake to cool slightly before drizzling the strawberry cream icing evenly over the top.
09 -
Slice and serve the cake warm or at room temperature. Enjoy with optional fresh strawberries or whipped cream.
# Notes:
01 -
Use sour cream to maintain a moist and tender crumb. For a stronger cinnamon flavor, increase cinnamon in the swirl mixture.
02 -
To enhance strawberry flavor, add strawberry jam or puree to the icing.
03 -
Swirl gently to create a marbled look without blending the mixtures completely.
04 -
The icing can be prepared ahead and refrigerated until ready to use.