If you’re craving a dessert that’s bursting with fresh strawberry flavor paired with a soft, cinnamon-swirled cake, you’re in for a treat with this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe. Imagine tender vanilla cake loaded with juicy strawberries and a hint of warm cinnamon, all topped with luscious strawberry cream icing that melts in your mouth. This is one of those delightful homemade cakes that feels like a hug on a plate and is sure to become a favorite for family gatherings, weekend baking, or any time you want a sweet pick-me-up.
Ingredients You’ll Need
The beauty of this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe is how simple yet perfectly balanced the ingredients are. Each one plays a key role, whether it’s the moisture and tang from sour cream, the warmth from cinnamon, or the freshness and color fresh strawberries bring. You’ll love how straightforward it is to gather everything and create such an irresistible flavor combination.
- Vanilla cake mix: The foundation for a moist, tender cake that’s quick and easy to whip up.
- Eggs: Bind everything together while providing structure and richness.
- Sour cream: Adds moisture and a subtle tang, keeping the cake incredibly soft.
- Vegetable oil: Ensures a tender crumb and keeps the cake moist.
- Vanilla extract: Enhances the vanilla flavor in the cake and icing.
- Ground cinnamon: Brings warmth and depth to complement the strawberries.
- Brown sugar: Adds a caramel-like sweetness and works with cinnamon to create that signature honeybun swirl.
- Diced strawberries: Fresh or thawed frozen strawberries provide juicy bursts of flavor inside the cake.
- Powdered sugar: The base for the luscious strawberry cream icing.
- Milk: Adjusts the icing to the perfect drizzling consistency.
- Strawberry puree: Fresh strawberry blended until smooth to infuse the icing with authentic fruit flavor.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Step 1: Preheat the Oven and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to make sure your cake releases easily after baking. This step is essential for a perfect, smooth lift!
Step 2: Mix the Cake Batter
In a large bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Whisk everything together until the batter is smooth and silky—this creates the perfect base for the moist texture that makes this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe so special.
Step 3: Prepare the Cinnamon-Sugar Swirl
Mix the brown sugar and ground cinnamon in a small bowl. This simple combination will add that signature swirl of warm sweetness that gives a nod to traditional honeybun flavors.
Step 4: Assemble the Cake
Pour half of your batter evenly into the prepared pan, then sprinkle half of the cinnamon-sugar mixture on top. Scatter the diced strawberries over this layer, then pour the remaining batter right over the berries. Finally, top with the rest of your cinnamon-sugar mix. This layering traps the wonderful fruit and swirl throughout the cake, making every bite a flavorful surprise.
Step 5: Bake Until Golden
Place the pan in the oven and bake for about 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let it cool slightly before moving on to the delicious finishing touch.
Step 6: Make the Strawberry Cream Icing
While the cake is baking, mix together powdered sugar, milk, strawberry puree, and a splash of vanilla extract. Whisk until smooth and adjust with extra milk if needed, so the icing is drizzling consistency—not too runny but not stiff either. This icing will give you that perfect strawberry finish on top!
Step 7: Finish and Frost
Once the cake has cooled for 10-15 minutes, drizzle the strawberry cream icing over the top. Allow the cake to cool completely before slicing for clean, beautiful pieces that show off all the layers and swirls inside.
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Garnishes
Enhance the presentation by garnishing with fresh strawberry slices and a light dusting of powdered sugar. A few mint leaves can also add a fresh contrast in color and aroma, making your Strawberry Honeybun Cake with Strawberry Cream Icing Recipe as beautiful as it is delicious.
Side Dishes
Serve this cake alongside a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. A cup of hot tea or fresh brewed coffee pairs wonderfully too, balancing the sweet and fruity flavors perfectly.
Creative Ways to Present
For a fun twist, cut the cake into small squares and serve them on skewers with whole strawberries between each piece. You can also layer sliced cake with fresh strawberries and cream in a trifle dish for a stunning dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Strawberry Honeybun Cake with Strawberry Cream Icing Recipe fresh by storing it in an airtight container at room temperature for up to two days. For longer storage, refrigeration is best and will keep it moist and flavorful for up to 5 days.
Freezing
This cake freezes beautifully. Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag or container. They can be frozen for up to 3 months and thawed in the fridge overnight for a quick dessert fix.
Reheating
To enjoy the cake warm, gently reheat slices in the microwave for 15-20 seconds or until just heated through. The strawberry cream icing becomes delightfully soft and gooey after warming, making each bite extra comforting.
FAQs
Can I use frozen strawberries for this recipe?
Absolutely! Just make sure to thaw and drain the frozen strawberries well to avoid adding excess moisture to the batter. They work perfectly in this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe.
Can I make the strawberry cream icing ahead of time?
Yes, you can prepare the icing a few hours in advance and keep it refrigerated. Whisk it before drizzling to restore a smooth consistency.
Is it possible to make this cake gluten-free?
Definitely! Use a gluten-free vanilla cake mix and ensure that all other ingredients, like your vanilla extract and powdered sugar, are gluten-free too.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
Can I substitute the strawberry puree in the icing with jam?
While fresh strawberry puree gives the best flavor and texture, a smooth strawberry jam can be used in a pinch. Just reduce the powdered sugar slightly and adjust for sweetness.
Final Thoughts
This Strawberry Honeybun Cake with Strawberry Cream Icing Recipe is truly a dessert that brings joy both in making and eating. From the ease of pulling together simple ingredients to the warm, fruity flavors that fill your kitchen, it’s a cake you’ll want to bake again and again. Give it a try, and I promise it will become one of your most-loved go-to recipes for any occasion.
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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
This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful, moist vanilla cake layered with fresh strawberries and a sweet cinnamon-sugar swirl. Topped with a luscious strawberry cream icing, this cake offers a perfect balance of fruity freshness and warm cinnamon flavors. Ideal for gatherings or as a special dessert, it’s easy to make with a cake mix and fresh ingredients.
Ingredients
Cake Batter
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cinnamon-Sugar Mixture
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
Filling & Topping
- 1 cup diced strawberries (fresh or frozen, thawed, and drained)
Strawberry Cream Icing
- 2 cups powdered sugar
- 2 tablespoons milk (add more if needed, to adjust consistency)
- 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) and grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
- Prepare the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix thoroughly until the batter is smooth and well incorporated.
- Prepare Cinnamon Mixture: In a small bowl, mix together the brown sugar and ground cinnamon until evenly combined.
- Assemble the Cake: Pour half of the cake batter evenly into the prepared baking pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Distribute the diced strawberries evenly on top of the cinnamon layer. Pour the remaining cake batter over the strawberries, smoothing to cover them completely. Sprinkle the remaining cinnamon-sugar mixture on top of the batter.
- Bake the Cake: Place the baking pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool for 10-15 minutes.
- Prepare the Icing: While the cake is baking, combine the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Mix well until smooth. If the icing is too thick, add more milk gradually to reach the desired drizzle consistency.
- Ice the Cake: Once the cake has cooled slightly but is still warm, drizzle the strawberry cream icing evenly over the top. Let the cake cool completely before slicing and serving to allow the icing to set.
Notes
- Use fresh or properly thawed frozen strawberries to avoid excess moisture that could affect the cake texture.
- Make sure to grease and flour the pan well to prevent sticking.
- You can increase or decrease the amount of cinnamon-sugar swirl according to preference.
- The icing consistency can be adjusted with additional milk to make it thicker or thinner as desired.
- Store leftovers covered in the refrigerator for up to 3 days for best freshness.
