Ingredients:
For the Cake:
1 box (15.25 oz) vanilla cake mix
3 large eggs
1 cup sour cream
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup brown sugar
One cup of chopped strawberries, either fresh or frozen, drained and thawed
For the Strawberry Cream Icing:
2 cups powdered sugar
2 tablespoons milk
1/2 cup strawberry puree (blend fresh strawberries until smooth)
1 teaspoon vanilla extract
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan.
Prepare the Cake Batter:
Put the cake mix, eggs, sour cream, vegetable oil, and vanilla essence in a big basin.
Mix until well combined.
In a small bowl, mix the brown sugar and ground cinnamon, then set aside.
Assemble the Cake:
Evenly distribute half of the cake batter in the baking pan that has been prepared.
Sprinkle half of the brown sugar-cinnamon mixture over the batter, then evenly distribute the chopped strawberries.
Evenly cover with the remaining cake batter, then scatter the remaining brown sugar-cinnamon mixture on top.
Prepare the cake:
A toothpick inserted in the middle should come out clean after 30 to 35 minutes of baking in a preheated oven.
Prepare the Icing:
While the cake bakes, make the icing by combining the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl.
If necessary, add a bit more milk to modify the consistency after mixing until smooth.
After the cake has finished baking, allow it to cool in the pan for ten to fifteen minutes before covering it with strawberry cream icing.
Allow the cake to cool completely before serving.
Serve and Enjoy:
Enjoy this delectable Strawberry Honeybun Cake with its sweet strawberry frosting after slicing it!
Enjoy your delightful Strawberry Honeybun Cake