If you’re craving a dessert that’s bursting with sweet, fruity flavor and a hint of cinnamon warmth, you’re in for a treat with this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe. This luscious cake combines tender vanilla layers swirled with cinnamon-sugar goodness and fresh strawberries, all topped with a dreamy, silky strawberry cream icing that elevates every bite. It’s the kind of cake that feels like a cozy hug and a celebration all at once, perfect for sharing with family and friends or treating yourself on any day that deserves a little extra sweetness.
Ingredients You’ll Need
The magic in this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe lies in its simple, thoughtfully chosen ingredients. Each one plays a crucial role, from creating a moist and fluffy cake base to infusing the perfect balance of cinnamon and strawberry flavors that make this cake unforgettable.
- Vanilla cake mix (15.25 oz): The base of the cake providing a sweet, tender crumb that’s quick and easy to work with.
- Eggs (3 large): They bind the ingredients and add richness and structure to the cake.
- Sour cream (1 cup): Adds moisture and a slight tang that keeps the cake soft and tender.
- Vegetable oil (1/2 cup): Ensures the cake stays moist and helps with a tender texture.
- Vanilla extract (2 teaspoons total): Enhances the sweetness and depth of flavor throughout both cake and icing.
- Ground cinnamon (1 teaspoon): Brings warm spice notes that contrast beautifully with the strawberries.
- Brown sugar (1/2 cup): Adds a rich, caramel-like sweetness to the cinnamon swirl.
- Diced strawberries (1 cup): Fresh or thawed frozen strawberries add bursts of juicy fruitiness and texture.
- Powdered sugar (2 cups): Vital for the smooth, sweet strawberry cream icing.
- Milk (2 tablespoons, plus more as needed): Thins the icing to a perfectly drizzle-able consistency.
- Strawberry puree (1/2 cup): Fresh strawberries blended smooth intensify the strawberry flavor of the icing.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Step 1: Preheat Your Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly to ensure your cake releases easily and bakes evenly. This setup is the foundation for a perfectly baked honeybun cake.
Step 2: Mix the Cake Batter
In a large bowl, whisk together the vanilla cake mix, eggs, sour cream, vegetable oil, and one teaspoon of vanilla extract. Stir until the batter is smooth and free of lumps. This batter is rich and creamy, which helps create the moist texture that makes this cake so delightful.
Step 3: Prepare the Cinnamon-Sugar Mixture
In a small bowl, combine the brown sugar and ground cinnamon. This simple but powerful mixture is what transforms the cake from ordinary to extraordinary by layering in that signature honeybun flavor.
Step 4: Assemble the Cake Layers
Pour half of your cake batter into the prepared pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter, then scatter the diced strawberries on top. Pour the remaining batter over the strawberries and finish by sprinkling the rest of the cinnamon-sugar mixture on the surface. This layering creates delightful pockets of cinnamon sweetness and juicy strawberries inside the cake.
Step 5: Bake to Perfection
Bake the cake in your preheated oven for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The cake should be golden brown on top, with the cinnamon and sugar caramelizing ever so slightly around the strawberries.
Step 6: Prepare the Strawberry Cream Icing
While your cake bakes, whisk together the powdered sugar, milk, strawberry puree, and the remaining teaspoon of vanilla extract in a bowl. Stir until smooth and creamy, adjusting the consistency with a little more milk if needed, so it’s perfect for drizzling.
Step 7: Drizzle and Cool
Once your cake has cooled for 10-15 minutes, drizzle the strawberry cream icing generously over the top. Allow the cake to cool completely before slicing to let the icing set slightly, creating a beautiful glossy finish that’s just as delicious as it looks.
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Garnishes
Elevate your presentation by garnishing with fresh strawberry slices and a light dusting of powdered sugar. You could also sprinkle toasted almond slivers or fresh mint leaves for a fresh color contrast and a bit of crunch that pairs wonderfully with the cake’s soft texture.
Side Dishes
This strawberry cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to add a creamy, cool counterpoint. A cup of hot coffee or tea complements the sweet and cinnamon-spiced notes perfectly—ideal for a warm afternoon or cozy dessert moment.
Creative Ways to Present
For a charming dessert display, cut the cake into squares and serve on pretty plates topped with extra strawberries and a drizzle of the strawberry cream icing. Alternatively, you can layer crumbled cake with whipped cream and strawberry slices in clear glasses for an elegant parfait-style treat that’s both visually stunning and delicious.
Make Ahead and Storage
Storing Leftovers
Store leftover cake in an airtight container at room temperature for up to two days. If your kitchen is warm, keeping it in the refrigerator is better to prevent the strawberry cream icing from melting or spoiling.
Freezing
This Strawberry Honeybun Cake with Strawberry Cream Icing Recipe freezes beautifully. Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw overnight in the refrigerator before serving, then bring to room temperature for the best flavor and texture.
Reheating
To warm slices before enjoying, place individual pieces on a microwave-safe plate and heat in 15-second bursts to avoid drying out the cake. Warming the cake slightly releases the lovely aromas of cinnamon and strawberry, making each bite even more inviting.
FAQs
Can I use frozen strawberries for this recipe?
Yes! Frozen strawberries work perfectly for the cinnamon-sugar layers and the strawberry puree—it’s best to thaw and drain them well to avoid excess moisture that could affect the cake texture.
Is there a way to make this cake dairy-free?
Absolutely. Substitute sour cream with a non-dairy version like coconut yogurt and use your favorite dairy-free milk in the icing. Vegetable oil keeps the cake moist without dairy, so it’s easy to adapt while maintaining flavor.
Can I make the strawberry cream icing ahead of time?
It’s best to prepare the icing fresh on the day you plan to serve the cake for the best texture and flavor. However, you can make it a few hours ahead and store it covered in the refrigerator; just whisk it gently before drizzling.
What’s the best way to dice strawberries evenly?
Use a sharp knife and cut the strawberries lengthwise first, then crosswise into small, uniform pieces. This ensures even distribution in the cake and consistent bursts of strawberry flavor.
Can I halve the recipe for a smaller cake?
Yes, you can easily halve the ingredients and bake in an 8×8-inch pan. Baking times might be slightly shorter, so start checking for doneness around 25 minutes.
Final Thoughts
There’s something truly special about the Strawberry Honeybun Cake with Strawberry Cream Icing Recipe that makes it a standout dessert—sweet, warmly spiced, and bursting with fresh strawberry flavor. Whether you’re baking for a special occasion or simply craving a delicious treat, this cake promises comfort and joy in every bite. I can’t wait for you to try it and share this little slice of happiness with your loved ones!
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 dessert featuring a moist vanilla cake swirled with a cinnamon-sugar mixture and fresh strawberries. Topped with a luscious strawberry cream icing, this cake offers a perfect balance of fruity sweetness and warm spice, ideal for any occasion.
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 Mixture
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
Filling
- 1 cup diced strawberries (fresh or frozen, thawed, and drained)
Strawberry Cream Icing
- 2 cups powdered sugar
- 2 tablespoons milk (more as needed)
- 1/2 cup strawberry puree (blend fresh strawberries until smooth)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prepare for baking.
- Prepare the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until you get a smooth batter with no lumps.
- Prepare Cinnamon Mixture: In a small bowl, stir together the brown sugar and ground cinnamon until well combined.
- Assemble the Cake: Pour half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Distribute the diced strawberries evenly over this layer. Pour the remaining batter over the strawberries and top it with the rest of the cinnamon-sugar mixture.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Icing: While the cake bakes, mix together powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Whisk until smooth, adding more milk as needed to achieve a drizzle-able consistency.
- Ice the Cake: After baking, allow the cake to cool for 10-15 minutes. Drizzle the strawberry cream icing evenly over the warm cake. Let the cake cool completely before slicing and serving.
Notes
- You can use fresh or frozen strawberries for this recipe; just ensure frozen berries are thawed and drained to prevent excess moisture.
- Adjust the icing consistency with additional milk if it’s too thick or add more powdered sugar if too thin.
- For a more intense strawberry flavor, add some finely chopped strawberries into the icing mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This cake can also be baked in two 9-inch round pans; adjust baking time accordingly (around 25-30 minutes).
