Print

Strawberry Honeybun Cake with Strawberry Cream Icing

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful cake that blends the sweetness of ripe strawberries with the comfort of a classic dessert.

Ingredients

Scale
  • 1 box yellow cake mix
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 4 large eggs
  • ½ cup vegetable oil
  • ½ cup sour cream
  • 1 cup milk
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups diced strawberries
  • ¼ cup sugar
  • ½ cup powdered sugar
  • 1 tablespoon heavy cream
  • ½ teaspoon vanilla extract (for icing)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish.
  2. Combine the yellow cake mix and instant pudding mix in a large bowl.
  3. Crack in the 4 eggs, then add the vegetable oil, sour cream, and milk.
  4. Pour in the melted butter and 1 teaspoon of vanilla extract.
  5. Mix everything together until smooth.
  6. Gently fold in the diced strawberries and ¼ cup of sugar.
  7. Pour the batter into the prepared baking dish.
  8. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
  9. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.
  10. Whisk together the powdered sugar, heavy cream, and remaining vanilla extract for the icing.
  11. Spread the icing evenly over the cooled cake.

Notes

Ensure ingredients are at room temperature for best results, and avoid overmixing to maintain a fluffy cake.

Nutrition

Find it online: https://yummyfirst.com/strawberry-honeybun-cake-with-cream-icing/