If you have a sweet tooth and a love for all things fruity and fluffy, you are absolutely going to adore this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe. Imagine tender vanilla cake swirled with cinnamon-sugar ribbons and bursts of juicy strawberries, all crowned with a luscious strawberry cream icing that’s both tangy and sweet. This cake is a delightful twist on classic honeybun treats, bringing freshness and a homemade charm to your dessert table. Whether for a weekend treat or a special celebration, it’s sure to sweep everyone off their feet with its irresistible flavors and cozy textures.
Ingredients You’ll Need
Getting the perfect balance of flavors and textures starts with simple but thoughtfully chosen ingredients. Each one plays a crucial role in making this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe sing with deliciousness from the first bite to the last.
- Vanilla cake mix: The foundation of our cake, offering a light and fluffy crumb with a sweet vanilla flavor that complements the strawberries perfectly.
- Eggs: They provide structure and richness, helping the cake hold together beautifully.
- Sour cream: This ingredient keeps the cake moist and tender, adding a subtle tang that balances the sweetness.
- Vegetable oil: Makes the crumb soft and moist without weighing it down.
- Vanilla extract: Enhances the vanilla flavor for a deeper, more rounded taste.
- Ground cinnamon: Adds warm spice notes that pair incredibly well with the strawberries and brown sugar.
- Brown sugar: Brings a caramel-like sweetness and helps create the signature honeybun swirl.
- Diced strawberries: Fresh or thawed frozen strawberries add juicy bursts of natural fruit flavor and a pop of color.
- Powdered sugar: The sweet base for the strawberry cream icing, creating that perfect smooth drizzle.
- Milk: Adjusts the icing to the perfect consistency for drizzling or spreading.
- Strawberry puree: Intensifies the fresh strawberry flavor in the icing and makes it irresistibly pink and inviting.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Step 1: Preheat Your Oven and Prepare the Pan
Start by setting your oven to 350°F (175°C). Grease and flour a 9-by-13-inch baking pan to ensure your cake doesn’t stick, making removal and slicing a breeze later on.
Step 2: Whip Up the Cake Batter
In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Beat it all together until you’ve got a perfectly smooth batter, free of lumps. This batter is the base that will bring our strawberry honeybun magic to life.
Step 3: Mix the Cinnamon Sugar Swirl
In a small bowl, simply stir together the brown sugar and cinnamon. This easy mix will add a wonderfully warm and sweet swirl pattern that’s iconic in honeybun flavors.
Step 4: Assemble the Layers
Pour half of your batter into the prepared pan and spread it evenly. Sprinkle half of your cinnamon-sugar mixture on top. Now, scatter the diced strawberries thoughtfully across this layer. Pour the remaining batter over the strawberries and finish by sprinkling the remaining cinnamon-sugar mixture right on top. This layering creates that beautiful swirl and strawberry pockets throughout the cake.
Step 5: Bake to Perfection
Place the pan in the oven and bake for 30 to 35 minutes. Keep an eye out by inserting a toothpick into the center after about 30 minutes—it should come out clean or with just a few moist crumbs. This signals your cake is baked to soft, tender perfection.
Step 6: Prepare the Strawberry Cream Icing
While the cake bakes and the house fills with that amazing aroma, mix your icing. Combine powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Stir until smooth and adjust with a little extra milk if the icing needs to be thinner for drizzling. This icing will bring that bright, fruity finish that makes this cake unforgettable.
Step 7: Drizzle and Cool
Once your beautiful cake has cooled for about 10 to 15 minutes, drizzle the strawberry cream icing generously over the top. Let the cake cool completely before slicing to allow the icing to set a bit—this is the finishing touch that makes the Strawberry Honeybun Cake with Strawberry Cream Icing Recipe truly special.
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Garnishes
For an eye-catching and tasty finish, add fresh strawberry slices atop the iced cake or sprinkle with a little extra cinnamon sugar for a subtle crunch and spice. You might also consider a few mint leaves for a splash of contrasting color and fresh aroma that makes your presentation pop.
Side Dishes
This cake shines perfectly on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. A cup of freshly brewed coffee or a glass of cold milk complements the sweet and fruity notes beautifully, turning snack time into a cozy celebration.
Creative Ways to Present
Want to wow your guests? Serve this cake in individual slices with a drizzle of additional strawberry cream icing and a sprinkle of crushed toasted almonds for texture. Or turn it into mini trifle desserts by layering chunks of the cake with whipped cream and fresh strawberries in clear glasses—delicious and visually stunning!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Strawberry Honeybun Cake with Strawberry Cream Icing Recipe tightly with plastic wrap or store it in an airtight container. It will keep well at room temperature for up to two days or stay fresh for about four days refrigerated without drying out.
Freezing
If you want to save some for later, freeze the cake uncovered on a baking sheet until firm, then wrap it securely in foil or plastic wrap and place in a freezer bag. It will keep for up to three months. Thaw overnight in the fridge before serving for best results.
Reheating
To gently warm slices, microwave for about 10 seconds or pop in a warm oven to bring back that freshly baked vibe. Avoid overheating the icing or it could melt away; warming just softens the cake for a comforting treat.
FAQs
Can I use frozen strawberries in this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe?
Yes! Just make sure to thaw and drain them well before adding to avoid excess moisture that could affect the texture of the cake.
Is it possible to make the cake from scratch instead of using a boxed mix?
Absolutely! Using your favorite scratch vanilla cake recipe works beautifully, just be sure to adjust quantities to match the yield and texture of the box cake mix for best results.
How long will the Strawberry Honeybun Cake with Strawberry Cream Icing Recipe stay fresh?
When stored properly at room temperature for two days or refrigerated up to four days, this cake maintains its delicious flavor and moist texture.
Can I make the strawberry icing without fresh strawberries?
If fresh strawberries aren’t available, consider using good-quality frozen berries (thawed and pureed) or a natural strawberry jam thinned with a little milk for similar flavor and color.
What’s the best way to slice this cake so the icing doesn’t get messy?
Use a sharp knife and wipe it clean between each slice. Letting the cake cool completely before cutting also helps maintain neat, pretty slices with intact icing.
Final Thoughts
Making the Strawberry Honeybun Cake with Strawberry Cream Icing Recipe is like inviting a little joy into your kitchen and onto your table. It’s straightforward, delicious, and perfect for sharing with family or friends who appreciate a comforting homemade treat. Once you try this cake, you’ll likely find it becoming a fast favorite in your recipe collection. So grab those ingredients and dive into a baking experience that’s as rewarding in the making as it is in the tasting.
Print
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 twist on the classic honeybun cake. Featuring layers of moist vanilla cake batter, cinnamon-sugar swirls, and fresh diced strawberries, all topped with a luscious strawberry cream icing, this dessert is bursting with fruity sweetness and comforting spice. Perfect for gatherings or any occasion that calls for a moist, flavorful cake with a fresh strawberry finish.
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
Fruit
- 1 cup diced strawberries (fresh or frozen, thawed, and drained)
Strawberry Cream Icing
- 2 cups powdered sugar
- 2 tablespoons milk (plus more 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). Grease and flour a 9×13-inch baking pan 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 and well blended.
- Prepare Cinnamon Mixture: In a small bowl, combine the ground cinnamon and brown sugar, mixing them evenly to create the cinnamon-sugar topping.
- Assemble the Cake: Pour half of the prepared cake batter evenly into the greased baking pan. Sprinkle half of the cinnamon-sugar mixture over the batter, then evenly layer the diced strawberries on top. Pour the remaining cake batter over the strawberries and spread it evenly. Finally, sprinkle the remaining cinnamon-sugar mixture over the top of the batter.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean. Remove from the oven and let it 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 until smooth, adding more milk if needed to achieve a drizzle-able consistency.
- Ice the Cake: Once the cake has cooled slightly, drizzle the strawberry cream icing evenly over the top. Allow the cake to cool completely before slicing and serving.
Notes
- Use fresh strawberries for the best flavor; if using frozen, make sure they are fully thawed and well drained to avoid excess moisture in the cake.
- Adjust the icing consistency by adding more milk a teaspoon at a time if it’s too thick to drizzle.
- This cake is best served the same day but can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Ensure the cake cools adequately before icing to prevent the glaze from melting and becoming too runny.
