If you are looking for a delightful treat that’s bursting with sweet strawberry flavor and swirls of cinnamon goodness, you have to try this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe. It’s the kind of cake that feels like a warm hug from the oven, perfect for sharing with friends or enjoying during a cozy afternoon tea. The moist cake layered with cinnamon sugar and fresh strawberries, topped with luscious strawberry cream icing, makes every bite irresistibly comforting and fresh. This recipe balances fruity brightness with sweet, spiced warmth so beautifully that it quickly becomes a household favorite.
Ingredients You’ll Need
This recipe keeps things simple but packs plenty of flavor. Each ingredient plays a crucial role in crafting the moist, tender crumb of the cake and the rich, fruity icing that ties everything together. From the convenience of vanilla cake mix to the fresh pop of ripe strawberries, you’ll see how these basics become something extraordinary.
- Vanilla cake mix: Provides a reliable and fluffy cake base that pairs perfectly with strawberry notes.
- Eggs: Help bind the ingredients and add structure to the cake.
- Sour cream: Adds moisture and a slight tang, keeping the cake tender and rich.
- Vegetable oil: Keeps the crumb soft and moist without weighing it down.
- Vanilla extract: Enhances the cake’s overall flavor with a warm, sweet aroma.
- Ground cinnamon: Introduces a cozy spice that pairs wonderfully with the sweetness.
- Brown sugar: Used in the cinnamon swirl for deep caramel notes.
- Diced strawberries: Fresh or thawed frozen strawberries add juicy bursts of flavor throughout the cake.
- Powdered sugar: The base of the silky strawberry cream icing.
- Milk: Adjusts the icing to the perfect drizzling consistency.
- Strawberry puree: Brings fresh strawberry flavor and natural pink color to the icing.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Step 1: Preheat the Oven
Start by heating your oven to 350°F (175°C). Grease and flour a 9 by 13-inch baking pan to ensure your cake releases smoothly after baking. This setup is essential for a beautifully baked cake with perfect edges.
Step 2: Prepare the Cake Batter
In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix everything until smooth and well incorporated. The sour cream and oil here really make the batter rich and luscious, which translates to a moist cake.
Step 3: Prepare Cinnamon Mixture
In a small bowl, stir together the brown sugar and ground cinnamon. This cinnamon sugar combination is what gives the honeybun cake effect—sweet, spiced ribbons that swirl throughout the batter.
Step 4: Assemble the Cake
Pour half of the cake batter into your prepared pan and spread evenly. Then sprinkle half of the cinnamon sugar over the top. Add a layer of diced strawberries, distributing them evenly. Next, pour the remaining batter over the strawberries and sprinkle the remaining cinnamon sugar on top. This layering creates tender pockets of cinnamon sugar and strawberry throughout the cake.
Step 5: Bake the Cake
Bake for 30 to 35 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs. The baking time ensures the cake is moist and tender but not undercooked.
Step 6: Prepare the Icing
While your cake is baking, prepare the strawberry cream icing. In a bowl, mix powdered sugar, milk, strawberry puree, and vanilla extract until the icing is smooth and pourable. If it’s too thick, add a little more milk to reach a drizzling consistency that will beautifully coat the cake’s surface.
Step 7: Ice the Cake
After the cake cools for about 10 to 15 minutes, drizzle the strawberry cream icing over the top. Let the cake cool completely so the icing thickens slightly and you can slice clean, gorgeous pieces.
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Garnishes
For an elegant touch, add fresh strawberry slices or a dusting of powdered sugar right before serving. A sprinkle of finely chopped toasted pecans or a few fresh mint leaves can also add an appealing texture and pop of color.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to amplify the cake’s creamy sweetness. Fresh berries on the side can enhance the strawberry theme and add freshness to every bite.
Creative Ways to Present
Try serving this cake in individual ramekins with the icing drizzled on top for a personalized touch. Alternatively, cut the cake into bite-sized squares and thread them onto skewers interspersed with strawberries and marshmallows for a fun dessert kabob at parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover strawberry honeybun cake in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigeration extends freshness to about four days, but it’s best enjoyed sooner to maintain the cake’s soft texture and fresh flavor.
Freezing
You can freeze the cake once fully cooled and iced. Wrap it tightly in plastic wrap and foil to prevent freezer burn and maintain moisture. The cake freezes well for up to three months. Thaw overnight in the refrigerator before serving.
Reheating
For the best texture, reheat individual slices in a microwave for about 15 to 20 seconds. This revives the moistness of the cake without melting the strawberry cream icing too much, giving you that freshly baked feel with every bite.
FAQs
Can I use fresh strawberries instead of frozen?
Absolutely! Fresh strawberries work beautifully in this recipe, providing a bright, natural sweetness. Just be sure they are diced uniformly for even distribution in the cake.
Is it necessary to use a box cake mix?
While you can make the cake from scratch, the box mix simplifies the process and ensures a consistent moist texture, perfect for balancing the cinnamon and strawberry flavors.
Can I make this recipe dairy-free?
Yes, substitute dairy ingredients like sour cream and milk with plant-based alternatives such as coconut yogurt and almond milk. The texture might vary slightly but the cake will still be delicious.
How do I prevent the icing from becoming too runny?
Start with less milk when mixing the icing and add gradually. If it becomes too thin, add a little more powdered sugar to thicken it up to your liking.
Can this cake be baked in layers instead of one pan?
You could bake the batter in two smaller pans and layer with icing in between for a stacked cake, but be mindful to reduce baking time slightly; check often with a toothpick to avoid overbaking.
Final Thoughts
Trust me, the Strawberry Honeybun Cake with Strawberry Cream Icing Recipe is a must-try for anyone who loves a tender cake swirled with cinnamon and bursting with fresh strawberry goodness. It’s simple enough to whip up on a weeknight yet special enough to impress at gatherings. Once you taste that perfect bite of warm cake and sweet strawberry icing, you’ll want this recipe on your regular rotation. So go ahead, bake a batch, and share the love with those nearest and dearest.
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Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in this Strawberry Honeybun Cake topped with a luscious Strawberry Cream Icing. Featuring a moist vanilla cake layered with cinnamon sugar and fresh strawberries, this dessert is perfect for any occasion. The strawberry cream icing adds a sweet, fruity finish that complements the cake’s warm cinnamon flavor beautifully.
Ingredients
Cake Ingredients
- 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
- 1 cup diced strawberries (fresh or frozen, thawed, and drained)
Strawberry Cream Icing
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/2 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 to prevent sticking and ensure easy removal.
- Prepare the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Stir together until the batter is smooth and fully blended.
- Prepare Cinnamon Mixture: In a small bowl, mix together the brown sugar and ground cinnamon thoroughly. This mixture will add a delicious cinnamon-sugar swirl inside the cake.
- Assemble the Cake: Pour half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Evenly distribute the diced strawberries on top, then pour the remaining batter over the strawberries. Finally, sprinkle the remaining cinnamon-sugar mixture on top to create a sweet crust.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes. Test doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is fully baked.
- Prepare the Icing: While the cake bakes, combine powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Whisk these together until smooth, adjusting the thickness by adding a little more milk if necessary.
- Ice the Cake: After removing the cake from the oven, allow it to cool for 10-15 minutes. Drizzle the strawberry cream icing evenly over the warm cake. Let the cake cool completely before slicing to allow the icing to set properly.
Notes
- If using frozen strawberries, make sure they are fully thawed and drained to avoid excess moisture in the cake batter.
- For a stronger strawberry flavor in the icing, increase the strawberry puree quantity slightly or add a drop of strawberry extract.
- This cake is best served within 2 days for optimal freshness but can be refrigerated for up to 4 days.
- You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
- Ensure not to overmix the batter to keep the cake light and fluffy.
