The Strawberry Honeybun Cake with Strawberry Cream Icing Recipe is an absolute showstopper that brings the delightful flavors of cinnamon, fresh strawberries, and creamy sweetness all in one tender, moist cake. This nostalgic yet fresh treat is perfect for gatherings, weekend indulgences, or anytime you want to brighten your day with a slice of heaven. With a simple combination of pantry staples and fresh ingredients, you can create a dessert that’s bursting with fruity goodness and crowned with luscious strawberry cream icing that truly elevates every bite.
Ingredients You’ll Need
To make this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe, you’ll be working with simple, easy-to-find ingredients that come together to create an irresistible texture and flavor explosion. Each ingredient plays a special role, from the softness of sour cream to the sweet tang of fresh strawberries, making the cake both fluffy and flavorful.
- Vanilla cake mix (1 box, 15.25 oz): Serves as the perfect foundation for a light and tender crumb.
- Eggs (3 large): Bind the ingredients while adding richness and structure.
- Sour cream (1 cup): Boosts moisture and gives the cake a slight tang for balance.
- Vegetable oil (1/2 cup): Keeps the cake wonderfully moist without overpowering the flavor.
- Vanilla extract (1 teaspoon): Enhances the vanilla notes in both cake and icing for depth.
- Ground cinnamon (1 teaspoon): Adds that signature honeybun spice flavor that makes this cake unforgettable.
- Brown sugar (1/2 cup): Creates a caramelized, sweet swirl that melts into the cake.
- Diced strawberries (1 cup): Fresh or frozen (thawed and drained) for juicy bursts in every bite.
- Powdered sugar (2 cups): The key to a smooth, sweet, and creamy icing.
- Milk (2 tablespoons): Adjusts icing consistency for perfect drizzling.
- Strawberry puree (1/2 cup): Freshly blended strawberries add authentic fruit flavor and color to the icing.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Step 1: Preheat the Oven and Prepare the Pan
Begin by setting your oven to 350°F (175°C). It’s essential to have the oven fully heated for an even bake. Next, grease and flour a 9×13-inch baking pan. This step ensures your cake releases easily from the pan, maintaining its beautiful shape.
Step 2: Prepare the Cake Batter
In a large bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix these ingredients until the batter is smooth and lump-free. The sour cream here is a secret star, making sure your cake comes out perfectly moist and tender every time.
Step 3: Mix the Cinnamon Sugar
In a smaller bowl, stir together the brown sugar and ground cinnamon. This mixture will give the cake its distinct honeybun flavor, infusing sweet warmth that pairs brilliantly with the fresh strawberries.
Step 4: Assemble the Cake Layers
Pour half of your cake batter into the prepared pan, spreading it out evenly. Sprinkle half of the cinnamon sugar mixture over the batter, then scatter the diced strawberries on top. Finish by pouring the remaining batter over the strawberries and sprinkle the remaining cinnamon sugar on top. This layering is key to creating lovely pockets of cinnamon and strawberry throughout.
Step 5: Bake the Cake
Pop the cake into your preheated oven, baking it for 30 to 35 minutes. The cake is ready when a toothpick inserted into the center comes out clean. The sweet, cinnamon-swirled aroma will fill your kitchen, making it hard to wait for this beauty to cool.
Step 6: Make the Strawberry Cream Icing
While your cake is baking, combine the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Mix until the icing is smooth and creamy. Add more milk if you want a thinner consistency perfect for drizzling luxuriously over the cake.
Step 7: Ice Your Cake
After the cake cools for 10 to 15 minutes, drizzle the strawberry cream icing generously over the top. Let the cake cool completely so the icing sets just right before slicing into those gorgeous, tender pieces.
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Garnishes
To make your serving extra special, consider a light dusting of powdered sugar or a few fresh strawberry slices on top of the icing. A sprig of mint adds a fresh color pop and aroma that complements the strawberry honeybun flavors beautifully.
Side Dishes
This cake is delightful on its own, but pairing it with a scoop of vanilla ice cream or a dollop of freshly whipped cream makes the experience even more indulgent. A cup of hot coffee or tea balances the sweetness perfectly for an afternoon treat.
Creative Ways to Present
For a charming presentation, serve slices of the Strawberry Honeybun Cake with Strawberry Cream Icing Recipe on pastel-colored plates, or stack individual mini portions in pretty glass jars for events. Adding edible flowers to the plate can turn this cake into a fancy showpiece worthy of any celebration.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days to preserve freshness and softness. Refrigerating can dry it out, so room temperature is best if you plan to eat it soon.
Freezing
You can freeze the cake without icing for up to two months. Wrap it securely in plastic wrap and aluminum foil to protect against freezer burn. Thaw overnight in the refrigerator before adding fresh icing and serving.
Reheating
To enjoy the cake warm, gently microwave individual slices for 15 to 20 seconds, or warm in a low oven at 300°F (150°C) for about 10 minutes. Add extra icing after warming if desired for a freshly made feeling.
FAQs
Can I use frozen strawberries for this recipe?
Absolutely! Just be sure to thaw and drain them well before adding to avoid excess moisture in the cake batter, which could affect the texture.
Is this cake suitable for beginners?
Yes! The Strawberry Honeybun Cake with Strawberry Cream Icing Recipe is straightforward and forgiving, making it perfect even if you’re new to baking. Following the steps carefully will guarantee great results.
Can I make the icing without fresh strawberries?
You can use store-bought strawberry jam blended with milk as a substitute, but fresh strawberry puree is what gives this icing its vibrant color and natural fruity flavor.
What if I don’t have sour cream?
You can substitute sour cream with plain Greek yogurt to maintain the moisture and tanginess in the cake, keeping that tender crumb intact.
How long does the cake keep its freshness?
When stored properly at room temperature, the cake stays fresh for about two days. For longer storage, freezing is recommended without icing.
Final Thoughts
Baking the Strawberry Honeybun Cake with Strawberry Cream Icing Recipe is like inviting a little bit of sunshine into your kitchen. Its wonderful blend of spices, fresh strawberries, and creamy icing is guaranteed to bring smiles at any table. I encourage you to give this recipe a try—you’ll quickly find it becoming one of your favorite go-to desserts for sweet moments with family and friends.
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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 twist on the classic honeybun, featuring moist vanilla cake layered with cinnamon-sugar and fresh strawberries, topped with a luscious strawberry cream icing. Perfect for dessert or a special occasion, this cake combines rich flavors and a beautiful presentation in just under an hour.
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
Fruit
- 1 cup diced strawberries (fresh or frozen, thawed, and drained)
Strawberry Cream Icing
- 2 cups powdered sugar
- 2 tablespoons milk (plus more if needed)
- 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 ensure the cake doesn’t stick.
- 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, mix together the brown sugar and ground cinnamon. Set aside for layering.
- Assemble the Cake: Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the diced strawberries evenly on top, then drizzle the remaining batter over the strawberries. Finish by sprinkling the remaining cinnamon-sugar mixture on top.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10-15 minutes.
- Prepare the Icing: While the cake bakes, mix together the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl. Stir until smooth, adding more milk if necessary to reach a drizzle-able consistency.
- Ice the Cake: Once the cake has cooled slightly, drizzle the strawberry cream icing over the top. Allow the cake to cool completely before slicing and serving.
Notes
- Use fresh or frozen strawberries—if frozen, make sure they are thawed and drained to avoid excess moisture.
- For a more intense strawberry flavor, you can add a little strawberry jam into the batter or swirl it in before baking.
- If you want a thicker icing, reduce the amount of milk slightly; for thinner icing, add more milk gradually.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
- You can substitute sour cream with Greek yogurt if desired for a slightly tangier flavor.
