Description
Sweet strawberry honeybun red cake whisks classic Southern dessert traditions into a delightful fusion of fruity freshness and nostalgic comfort. Creamy layers and luscious strawberry glaze invite bakers to savor each delectable slice with pure Southern charm.
Ingredients
Scale
Main Ingredients:
- 1 box red velvet cake mix
- 1 cup vegetable oil
- 1 cup sour cream
- 4 large eggs
- 1 cup pureed fresh strawberries
Flavor Enhancers:
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
Icing Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup strawberry puree (fresh or frozen, blended)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly coat a 9×13-inch baking pan with grease and flour to prevent sticking.
- In a large mixing bowl, whisk together red velvet cake mix, vegetable oil, sour cream, eggs, strawberry puree, and vanilla extract until the batter becomes uniformly smooth and vibrant.
- Create the signature cinnamon-sugar layer by combining brown sugar with ground cinnamon in a separate small bowl.
- Carefully distribute half of the cake batter into the prepared pan, then generously sprinkle half of the cinnamon-sugar mixture across the surface.
- Pour the remaining cake batter over the first layer and top with the rest of the cinnamon-sugar mixture.
- Using a knife, gently create a marbled effect by swirling the batter and sugar layers without overmixing.
- Place the pan in the preheated oven and bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should come out clean.
- Remove from oven and allow the cake to cool completely at room temperature, which helps set the texture.
- Prepare the strawberry cream cheese icing by beating softened cream cheese and butter until creamy and well-combined.
- Gradually incorporate powdered sugar into the cream cheese mixture, mixing until smooth and free of lumps.
- Fold in strawberry puree and vanilla extract, blending until the icing reaches a consistent, spreadable consistency.
- Once the cake has cooled, evenly spread the strawberry cream cheese icing across the entire surface.
- Optional: Garnish with fresh strawberry slices or decorative sprinkles for added visual appeal.
- Slice into squares and serve this decadent strawberry honeybun red cake to eager guests.
Notes
- Enhance the strawberry flavor by using fresh, ripe strawberries at peak ripeness for the puree, ensuring a more vibrant and intense taste.
- Adjust the cinnamon-sugar ratio to personal preference, creating a custom swirl that balances sweetness and warmth.
- For a gluten-free version, substitute the cake mix with a gluten-free red velvet mix and ensure all other ingredients are gluten-free certified.
- Prevent the cake from drying out by not overbaking; check doneness early and remove from the oven when a toothpick comes out with just a few moist crumbs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 390 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg