Honeybun Strawberry Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
430 g (1 box) vanilla cake mix
02 -
Sour cream, 240 ml
03 -
Three eggs, large
04 -
120 ml of vegetable oil
05 -
Vanilla extract, 1 teaspoon
→ Cinnamon Swirl
06 -
Brown sugar, 100 g
07 -
Ground cinnamon, 1 teaspoon
→ Strawberry Layer
08 -
150 g strawberries, chopped finely—use fresh or defrosted, and drained well
→ Red Strawberry Cream Icing
09 -
Icing sugar (powdered sugar), 240 g
10 -
30 ml milk
11 -
Smooth strawberry puree, 120 ml (freshly blended berries)
12 -
1 teaspoon vanilla extract
# Instructions:
01 -
Heat the oven to 175°C. Coat a 23 x 33 cm pan with grease and dust with flour so the cake doesn’t stick.
02 -
Grab a big bowl and mix the cake mix, eggs, sour cream, oil, and vanilla extract until the batter is smooth.
03 -
In a small separate bowl, stir together ground cinnamon and brown sugar until evenly combined.
04 -
In the greased pan, pour half the batter and spread it evenly. Sprinkle on half of the cinnamon sugar and add the diced strawberries evenly across the surface. Add the remaining batter on top and finish with the rest of the cinnamon sugar.
05 -
Put the filled pan in the oven and bake for about 30–35 minutes. To check if it’s ready, put a toothpick into the middle—it should come out clean or with a few crumbs.
06 -
While the cake’s cooking, mix powdered sugar, milk, strawberry puree, and vanilla extract in a bowl until smooth. If it’s too thick, add a little milk to thin it out.
07 -
Take the cake out of the oven and cool it in the pan for 10–15 minutes. Drizzle the icing evenly over it while still warm. Let it cool completely before cutting.
08 -
Once cooled, slice the cake into pieces and serve it up.
# Notes:
01 -
Make sure any strawberries you use aren’t holding extra water, or the cake layer might turn soggy.