Instructions:
1. Preheat & Prep:
Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking dish.
2. Make the Cake Batter:
In a large mixing bowl, combine strawberry cake mix, sour cream, vegetable oil, eggs, and milk.
Beat with an electric mixer for 2–3 minutes, until smooth and creamy.
3. Create the Cinnamon Swirl:
In a small bowl, mix brown sugar and cinnamon.
Pour half of the cake batter into the prepared baking dish.
Sprinkle the cinnamon-sugar mixture evenly over the batter.
Pour the remaining cake batter on top and gently swirl with a knife for a marbled effect.
4. Bake the Cake:
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before icing.
5. Make the Strawberry Cream Icing:
In a bowl, whisk together powdered sugar, strawberry jam, heavy cream, and vanilla extract until smooth.
If the icing is too thick, add a little more cream; if too thin, add more powdered sugar.
6. Ice the Cake & Serve:
Drizzle or spread the strawberry cream icing over the cooled cake.
Let it set for a few minutes before slicing.
Tips for Success:
Extra Moist? Add 1 tablespoon honey to the batter for more richness.
Want More Strawberry Flavor? Add ½ cup diced fresh strawberries to the batter.
Storage: Keep covered at room temperature for 2 days or refrigerate for up to 5 days.
Why You’ll Love It:
This Strawberry Honeybun Cake is a fun, fruity spin on a classic favorite, with warm cinnamon swirls and sweet strawberry icing that make every bite irresistible! 🍓🍰 Perfect for spring, summer, or any time you need a little pink dessert magic!
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