Strawberry Honeybun Cake with Strawberry Cream Icing

This Strawberry Honeybun Cake is a perfect dessert for those who love the combination of fruity sweetness and warm spices. With a strawberry cake base, a cinnamon swirl, and a delicious strawberry cream icing, this cake is perfect for brunch, dessert, or any special occasion.

Ingredients:

For the Cake:

1 box (15.25 oz) vanilla cake mix
3 large eggs
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup brown sugar
1 cup diced strawberries (fresh or frozen, thawed and drained)

For the Strawberry Cream Icing:

2 cups powdered sugar
2 tablespoons milk
½ cup strawberry puree (blend fresh strawberries until smooth)
1 teaspoon vanilla extract

Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

Prepare the Cake Batter:

In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until well combined.
In a small bowl, mix the brown sugar and ground cinnamon, then set aside.

Assemble the Cake:

Pour half of the cake batter into the prepared baking pan and spread it evenly.
Sprinkle half of the brown sugar-cinnamon mixture over the batter, then evenly distribute the diced strawberries over this layer.
Pour the remaining cake batter on top, smoothing the surface, and sprinkle the rest of the brown sugar-cinnamon mixture on top.