If you’re craving a dessert that feels like a warm hug on a plate, then this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe is exactly what you need. It’s a luscious blend of moist vanilla cake swirled with cinnamon and brown sugar, studded with fresh strawberries, and topped with a dreamy strawberry cream icing that’s bursting with sweet, fruity flavor. Perfect for any occasion, this cake hits all the right notes from the first bite to the last crumb, making it a beloved treat that’s as delightful to bake as it is to savor.
Ingredients You’ll Need
This recipe is wonderfully simple, relying on everyday ingredients that come together to create layers of flavor and texture. Each component plays a vital role, from the rich sour cream that keeps the cake moist to the cinnamon and brown sugar swirl that adds warmth and sweetness, finishing with the fresh strawberries that lend a burst of freshness and color.
- Vanilla cake mix (15.25 oz): A foolproof base that makes this cake easy and ensures a tender crumb every time.
- Eggs (3 large): Bind the ingredients and add richness to the cake batter.
- Sour cream (1 cup): Adds moisture and a slight tang, making the cake wonderfully soft.
- Vegetable oil (1/2 cup): Keeps the cake tender and moist without heaviness.
- Vanilla extract (2 teaspoons total): Enhances the sweet vanilla notes both in the cake and icing.
- Ground cinnamon (1 teaspoon): Brings warmth and depth, perfectly complementing the sweetness.
- Brown sugar (1/2 cup): Adds a caramel-like richness to the cinnamon swirl.
- Diced strawberries (1 cup, fresh or thawed frozen): Fresh fruit pieces that burst with natural sweetness inside the cake.
- Powdered sugar (2 cups): The base of the creamy, smooth strawberry icing.
- Milk (2 tablespoons): Adjusts the icing’s consistency for perfect drizzling.
- Strawberry puree (1/2 cup): Homemade by blending fresh strawberries, it gives the icing vibrant color and intense strawberry flavor.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Step 1: Preheat the Oven
Begin by heating your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing and lightly flouring it. This ensures the cake won’t stick and will release easily after baking.
Step 2: Prepare the Cake Batter
In a large mixing bowl, whisk together the vanilla cake mix, eggs, sour cream, vegetable oil, and a teaspoon of vanilla extract. Blend everything just until smooth – this step is key to achieving that perfect tender crumb without overmixing.
Step 3: Prepare the Cinnamon Mixture
Next, combine the brown sugar and ground cinnamon in a small bowl. This flavorful swirl will add a golden, sugary layer that balances beautifully with the fresh strawberries and vanilla cake.
Step 4: Assemble the Cake
Pour half your batter evenly into the prepared pan, then sprinkle half of the cinnamon-sugar mixture over this layer. Scatter the diced strawberries on top to add juicy bursts of sweetness inside the cake. Carefully pour the remaining batter over the strawberries, then sprinkle the remaining cinnamon-sugar mixture on top to create that delightful honeybun effect.
Step 5: Bake the Cake
Place the cake in your preheated oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, and the top is a beautiful golden brown.
Step 6: Prepare the Icing
While your cake bakes and cools slightly, whisk together powdered sugar, milk, strawberry puree, and the remaining teaspoon of vanilla extract in a bowl. The result is a luscious strawberry cream icing that’s smooth, sweet, and bursting with strawberry goodness. Adjust the icing’s texture by adding a bit more milk if necessary so it’s perfect for drizzling.
Step 7: Ice the Cake
After the cake has cooled for about 10 to 15 minutes, drizzle the strawberry cream icing generously over the top. Allow the cake to cool fully so the icing sets just right before slicing and serving. This final touch makes the Strawberry Honeybun Cake with Strawberry Cream Icing Recipe truly irresistible.
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Garnishes
To make your cake extra special, garnish with fresh strawberry slices or a light dusting of powdered sugar. Some toasted chopped pecans or a sprig of mint can add an elegant contrast and exciting texture, elevating the visual appeal and taste even further.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream for an indulgent treat or a simple spoonful of whipped cream to keep things light. For a fresh balance, serve alongside a mixed berry salad or a cup of hot tea to complement the warm cinnamon and fruity notes.
Creative Ways to Present
For a stunning presentation, try serving your Strawberry Honeybun Cake with Strawberry Cream Icing Recipe in individual slices topped with a drizzle of extra strawberry sauce or make it into pretty cupcakes using the same batter and icing. Layering it in a trifle bowl with whipped cream and strawberries can also make for a fun and elegant dessert display.
Make Ahead and Storage
Storing Leftovers
Your Strawberry Honeybun Cake with Strawberry Cream Icing Recipe will stay fresh for up to 3 days when stored in an airtight container at room temperature. If your kitchen is warm, placing it in the fridge is a good idea, just keep in mind it might firm up the icing slightly.
Freezing
This cake freezes wonderfully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. When you’re ready to enjoy, thaw the slices overnight in the refrigerator for a quick, delicious treat anytime you want.
Reheating
If you prefer your cake warm, especially on a chilly day, reheat a slice gently in the microwave for about 15 seconds. This softens the cake and slightly melts the icing, bringing out those cozy flavors just like fresh out of the oven.
FAQs
Can I use frozen strawberries in the Strawberry Honeybun Cake with Strawberry Cream Icing Recipe?
Absolutely! Just make sure to thaw and drain them well to avoid excess moisture that could affect the cake’s texture.
Is there a way to make the cake gluten-free?
Yes, you can substitute the vanilla cake mix for a gluten-free version, but be sure it is a blend suitable for cakes to maintain the right texture.
Can I make the strawberry cream icing ahead of time?
You can prepare the icing a few hours in advance and keep it refrigerated, but bring it to room temperature before drizzling so it spreads easily.
What if I don’t have sour cream on hand?
You can use plain Greek yogurt as a substitute; it will provide a similar moistness and tanginess that sour cream offers.
How long does it take for the cake to cool before icing?
Let the cake cool for at least 10-15 minutes before adding the icing. This prevents the icing from melting too much and sliding off the cake.
Final Thoughts
This Strawberry Honeybun Cake with Strawberry Cream Icing Recipe is one of those absolute keepsakes in the kitchen – easy enough for a weeknight treat but special enough to wow guests. The combination of cinnamon, strawberry, and vanilla creates a comforting yet fresh flavor that feels like a special celebration every time you slice into it. I can’t wait for you to try it and make it a part of your dessert rotation!
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Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 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 twist on the classic honeybun cake, enhanced with fresh strawberries and a luscious strawberry-flavored cream icing. Moist and cinnamon-spiced, this cake is perfect for sharing at brunch, dessert, or any joyful occasion.
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
Cinnamon Sugar Mixture
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
Strawberries
- 1 cup diced strawberries (fresh or frozen, thawed, and drained)
- 1/2 cup strawberry puree (blend fresh strawberries until smooth)
Icing Ingredients
- 2 cups powdered sugar
- 2 tablespoons milk (adjust as needed for consistency)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing and flouring it to prevent 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 with no lumps.
- Prepare Cinnamon Mixture: In a small bowl, stir together the brown sugar and ground cinnamon until evenly combined.
- Assemble the Cake: Pour half of the cake batter into the prepared baking pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Next, add the diced strawberries evenly on top. Pour the remaining cake batter over the strawberries and smooth the top. Finish by sprinkling the rest of the cinnamon-sugar mixture over the batter surface.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with only moist crumbs.
- Prepare the Icing: While the cake bakes, combine the powdered sugar, milk, strawberry puree, and vanilla extract in a mixing bowl. Whisk until smooth, adding more milk if necessary to achieve a drizzling consistency.
- Ice the Cake: Allow the cake to cool for 10 to 15 minutes after baking. Drizzle the strawberry cream icing evenly over the warm cake. Let the cake cool completely before slicing and serving to ensure the icing sets nicely.
Notes
- Use fresh or frozen strawberries; if using frozen, ensure they are fully thawed and well-drained to avoid excess moisture in the cake.
- Adjust the amount of milk in the icing to get the perfect drizzle consistency.
- For an extra strawberry punch, use homemade strawberry puree made from fresh strawberries blended until smooth.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Allow the cake to cool properly before slicing to maintain clean slices and prevent the icing from running.
