If you have a sweet tooth and a love for berries, you absolutely need to try this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe. Imagine layers of moist vanilla cake swirled with a cinnamon-brown sugar blend and dotted with fresh strawberries, all crowned with a luscious strawberry cream icing that is both tangy and sweet. This cake is a celebration of bright flavors and comforting textures, perfect for any occasion where you want to impress without the fuss. It’s irresistibly fresh, tender, and packed with strawberry goodness in every bite.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together in perfect harmony. Each one contributes to the cake’s rich flavor, tender crumb, or vibrant color, making this strawberry honeybun cake a true standout dessert.
- Vanilla cake mix (1 box, 15.25 oz): Provides a quick and reliable cake base that’s light and fluffy.
- Eggs (3 large): Add structure and richness to the batter for that perfect crumb.
- Sour cream (1 cup): Keeps the cake moist and adds subtle tanginess that balances sweetness.
- Vegetable oil (½ cup): Enhances tenderness and prevents dryness.
- Vanilla extract (2 teaspoons total): Deepens the cake’s flavor with warm, aromatic notes.
- Ground cinnamon (1 teaspoon): Brings a cozy warmth that pairs beautifully with strawberries.
- Brown sugar (½ cup): Adds caramel-like richness to the cinnamon swirl.
- Diced strawberries (1 cup): Offers juicy bursts of fresh, fruity flavor throughout the cake.
- Powdered sugar (2 cups): Forms the sweet and silky base of the strawberry cream icing.
- Milk (2 tablespoons, plus extra if needed): Thins the icing to a drizzle-able consistency.
- Strawberry puree (½ cup): Intensifies the fresh strawberry flavor in the icing.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Step 1: Preheat the Oven and Prepare the Pan
Start by setting your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly to ensure your cake releases easily after baking. This step saves you any frustration later and guarantees clean slices of cake.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and one teaspoon of vanilla extract. Stir everything together until the batter is smooth and well blended. This simple mix-up packs in so much moisture and flavor – a key to a delicious cake every time.
Step 3: Prepare the Cinnamon Sugar Mixture
In a small bowl, mix the brown sugar with the ground cinnamon. This spiced sugar swirl will create those classic honeybun flavors that make this cake so irresistible.
Step 4: Assemble the Cake Layers
Pour half of the batter into your prepared pan and spread it evenly. Sprinkle half of the cinnamon sugar over the batter, then scatter the diced strawberries on top in an even layer. Pour the remaining batter over the strawberries, smoothing it out gently, and finish by sprinkling the rest of the cinnamon sugar mixture on top. This layering creates beautiful swirls of flavor and bursts of strawberry every bite.
Step 5: Bake to Perfection
Place the pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. This means your cake is perfectly set, tender, and ready to be topped with that luscious icing.
Step 6: Make the Strawberry Cream Icing
While the cake bakes, whisk together the powdered sugar, milk, strawberry puree, and the remaining teaspoon of vanilla extract. Mix until smooth and creamy. Adjust the thickness by adding a little more milk if you want a thinner drizzle or keeping it thicker for spreading.
Step 7: Ice the Cake
Once the cake is out of the oven, let it cool for 10 to 15 minutes in the pan. Then, drizzle the brilliant red strawberry cream icing over the top. Allow the cake to cool completely, letting the icing set slightly before slicing into those inviting squares.
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Garnishes
Adding fresh strawberry slices or a light dusting of powdered sugar on top makes your cake look even more inviting. A few mint leaves also add a lovely pop of color and fresh aroma that complements the strawberry flavors beautifully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream on the side for an indulgent treat. For something lighter, fresh fruit salad or a crisp cup of tea balances sweetness perfectly.
Creative Ways to Present
Try serving this cake as mini individual squares on pretty dessert plates with a fresh strawberry on top for festive occasions. Or, transform it into a trifle layered with whipped cream and extra strawberries for a show-stopping dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to two days to keep it moist and fresh. For longer storage, refrigeration is recommended but make sure to bring it back to room temperature before serving to enjoy the best texture and flavor.
Freezing
You can freeze this strawberry honeybun cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe container or bag. It will keep well for up to three months. Thaw overnight in the fridge before serving, then bring to room temperature for the best taste experience.
Reheating
If you like your cake slightly warm, microwave individual slices for 10-15 seconds or reheat briefly in a warm oven. This will soften the icing slightly and awaken the cake’s wonderful aromas.
FAQs
Can I use frozen strawberries in this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe?
Absolutely! Just make sure to thaw and drain them well to avoid excess moisture making the cake soggy. Frozen strawberries still add fantastic flavor and convenience.
Is it possible to make this cake from scratch without a box mix?
Yes! You can use your favorite homemade vanilla cake recipe. The key is maintaining the moist texture by including sour cream and oil and then layering as directed for that classic honeybun swirl.
How do I adjust the icing if it is too thick or too thin?
If the icing is too thick, add a splash of milk and stir until you reach the desired drizzle consistency. If it’s too thin, add a little more powdered sugar to thicken it up without losing the strawberry flavor.
Can I substitute the vegetable oil for butter?
You can substitute melted butter for vegetable oil, though it may change the texture slightly. Butter adds richness but can make the cake denser, so choose based on your preferred cake style.
What is the best way to cut and serve this cake?
Allow the cake to cool completely so the icing sets nicely. Use a sharp knife and wipe it clean between cuts for neat squares. Serving chilled or at room temperature works great depending on your preference.
Final Thoughts
There is something so wonderfully nostalgic yet fresh about this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe. It’s a perfect balance of flavors and textures that feels like a warm hug in dessert form. Whether you’re baking for a crowd or just treating yourself, I wholeheartedly encourage you to try this recipe. It’s a guaranteed crowd-pleaser that brings smiles with every bite.
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Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
- Total Time: 45-50 minutes
- Yield: 12 servings 1x
Description
This Strawberry Honeybun Cake with Strawberry Cream Icing is a moist, flavorful cake featuring layers of cinnamon-sugar and fresh strawberries baked within a tender vanilla cake base. Topped with a luscious strawberry cream icing, this dessert is perfect for gatherings or a sweet treat any time of the year.
Ingredients
Cake Ingredients
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Cinnamon Sugar Mixture
- 1 teaspoon ground cinnamon
- ½ cup brown sugar
Fruit Filling
- 1 cup diced strawberries (fresh or frozen, thawed and drained)
Strawberry Cream Icing
- 2 cups powdered sugar
- 2 tablespoons milk (plus more if needed)
- ½ 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 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 until the ingredients are well combined and the batter is smooth and uniform.
- Mix Cinnamon Sugar: In a small bowl, stir together the ground cinnamon and brown sugar. Set this mixture aside for layering in the cake.
- Assemble the Cake – First Layer: Pour half of the cake batter into the prepared pan, spreading it evenly to cover the bottom.
- Add Cinnamon Sugar and Strawberries: Sprinkle half of the brown sugar-cinnamon mixture evenly over the batter. Then distribute the diced strawberries evenly on top of the sugar layer.
- Assemble the Cake – Second Layer: Pour the remaining cake batter over the strawberry layer and smooth the surface with a spatula.
- Top with Remaining Cinnamon Sugar: Sprinkle the rest of the brown sugar-cinnamon mixture on top of the final batter layer to create a sweet crunchy topping.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean when ready.
- Prepare the Strawberry Cream Icing: While the cake bakes, combine powdered sugar, milk, strawberry puree, and vanilla extract in a mixing bowl. Stir the mixture until smooth and creamy. Adjust the consistency by adding more milk if the icing is too thick.
- Ice the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Drizzle the strawberry cream icing evenly over the warm cake. Allow the cake to cool completely before slicing to let the icing set.
- Serve and Enjoy: Slice the cake into squares and serve. Enjoy the delicious combination of cinnamon, strawberries, and creamy strawberry icing in every bite.
Notes
- Use fresh or frozen strawberries; if using frozen, thaw and drain well to avoid excess moisture.
- To make a dairy-free version, substitute sour cream and milk with plant-based alternatives.
- Adjust the amount of cinnamon and brown sugar to suit your sweetness preference.
- Ensure the cake is completely cooled before slicing to maintain clean cuts and prevent icing from sliding off.
- The strawberry puree can be strained for a smoother icing if desired.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
