Strawberry Honey Bun Cake with Strawberry Cream Icing
A moist, fluffy cake swirled with strawberry preserves, topped with creamy strawberry icing, and garnished with fresh strawberries. The perfect sweet treat for any occasion!
Ingredients:
For the Cake:
1 box vanilla cake mix
4 large eggs 讀
1 cup sour cream
cup vegetable oil
cup water
1 cup strawberry preserves
cup brown sugar
1 tsp ground cinnamon
For the Strawberry Cream Icing:
4 oz cream cheese, softened 燎
cup unsalted butter, softened 杻
1 cup powdered sugar
2 tbsp strawberry preserves
1 tsp vanilla extract
2-3 tbsp heavy cream adjust for consistency 拏
For Garnish:
Fresh strawberries, sliced
Extra strawberry preserves
Instructions:
1 Prepare the Cake:
Preheat oven to 350F 175C and grease a 9×13-inch baking pan. Mix the cake batter and pour half of it into the pan. Swirl in strawberry preserves, brown sugar, and cinnamon into the batter. Add the remaining batter and swirl again.
2 Bake:
Bake for 30-35 minutes or until a toothpick comes out clean. Let the cake cool for 15 minutes.
3 Prepare the Icing:
Beat cream cheese and butter until smooth. Add powdered sugar, strawberry preserves, and vanilla extract. Mix in heavy cream to achieve the desired consistency.
4 Ice the Cake:
Spread the strawberry cream icing over the warm cake.
5 Garnish:
Top with fresh strawberry slices and drizzle with extra strawberry preserves.
Prep Time: 20 minutes
Cook Time: 35 minutes
Calories: 400 kcal per slice
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