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 cup strawberry preserves
½ cup brown sugar
1 tablespoon ground cinnamon
For the Strawberry Cream Icing:
2 cups powdered sugar
¼ cup strawberry puree (fresh or frozen, blended)
1 teaspoon vanilla extract
Fresh strawberries for garnish (optional)
Instructions:
1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Prepare the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Beat until smooth and well combined.
3. Add Strawberry Preserves: Gently fold in the strawberry preserves to create swirls in the batter.
4. Prepare Cinnamon-Sugar Mixture: In a separate bowl, mix together the brown sugar and ground cinnamon.
5. Layer the Batter: Pour half of the cake batter into the prepared baking pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Pour the remaining batter on top and sprinkle with the remaining cinnamon-sugar mixture.
6. Create Swirls: Use a knife to gently swirl the batter, creating a marbled effect.
7. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
8. Prepare the Icing: While the cake cools, prepare the icing by combining the powdered sugar, strawberry puree, and vanilla extract in a bowl. Mix until smooth.
9. Ice the Cake: Once the cake has cooled, pour the strawberry cream icing over the top, spreading it evenly.
10. Garnish and Serve: Garnish with fresh strawberries if desired. Slice and serve.
Enjoy your homemade Strawberry Honeybun Cake with Strawberry Cream Icing!