If you’re looking for a dessert that feels like a warm hug in every bite, you have to try this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe. It’s an irresistible treat where moist vanilla cake meets a cinnamon-sugar swirl bursting with fresh strawberries, all topped with a luscious, creamy strawberry icing. This cake turns humble pantry staples into a showstopper dessert that’s perfect for everything from casual family dinners to special celebrations. Trust me, once you make it, it’ll quickly become one of your go-to recipes for sharing sweet moments with loved ones.
Ingredients You’ll Need
The magic of the Strawberry Honeybun Cake with Strawberry Cream Icing Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a key role in creating that perfect balance of flavors and textures, from the soft vanilla batter to the spicy cinnamon-sugar swirl and the fruity, creamy icing on top.
- Vanilla cake mix (1 box, 15.25 oz): This provides the fluffy, tender base for our cake and keeps things easy and fuss-free.
- Eggs (3 large): They give the batter structure and richness without weighing it down.
- Sour cream (1 cup): Adds moisture and a slight tang, making the cake irresistibly soft.
- Vegetable oil (1/2 cup): Keeps the cake incredibly moist without overpowering flavors.
- Vanilla extract (1 teaspoon): Enhances the natural sweetness and deepens the vanilla notes.
- Ground cinnamon (1 teaspoon): Adds that warm, spicy touch to the sugar swirl for classic honeybun flavor.
- Brown sugar (1/2 cup): Provides sweetness and a caramel-like depth to the cinnamon mixture.
- Diced strawberries (1 cup): Fresh or thawed frozen strawberries add juicy bursts of fruity flavor throughout the cake.
- Powdered sugar (2 cups): The base for our creamy strawberry icing, giving it smooth sweetness.
- Milk (2 tablespoons): Balances the icing consistency to perfection.
- Strawberry puree (1/2 cup): Blended fresh strawberries make the icing vibrant and packed with real fruit taste.
- Vanilla extract (1 teaspoon): Adds a subtle, comforting aroma to the strawberry cream icing.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan to ensure your cake will release beautifully after baking. This step helps the cake cook evenly and prevents sticking, so don’t skip it!
Step 2: Prepare the Cake Batter
In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix everything until the batter is smooth and creamy without any lumps. The sour cream and oil work together to make this batter incredibly moist and tender.
Step 3: Prepare Cinnamon Mixture
Take a small bowl and mix together the brown sugar and ground cinnamon. This simple mixture will add the signature honeybun swirl flavor to your cake, bringing warmth and sweetness with every bite.
Step 4: Assemble the Cake
Pour half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over the batter, then scatter the diced strawberries on top. Pour the remaining batter gently over the strawberries, and finish by sprinkling the remaining cinnamon-sugar mixture evenly across the top. This layering creates that irresistible swirl and pockets of juicy strawberry throughout.
Step 5: Bake the Cake
Bake the cake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Baking times can vary, so keep an eye on it as it nears the end. Once done, remove it from the oven and allow to cool for 10 to 15 minutes before icing.
Step 6: Prepare the Strawberry Cream Icing
While the cake bakes, whisk together the powdered sugar, milk, strawberry puree, and vanilla extract until smooth and glossy. Adjust the consistency by adding a little more milk if you want it thinner for easier drizzling. This icing is the perfect complement — sweet, fruity, and creamy all at once.
Step 7: Ice the Cake
Once the cake has cooled slightly, drizzle the strawberry cream icing evenly over the top. Allow the cake to cool completely so the icing can set before slicing. This icing will add a fresh, fruity finish that makes each slice shine.
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Garnishes
Fresh strawberries sliced thinly and gently fanned out on top make a pretty, natural garnish. You can also add a light dusting of powdered sugar for a delicate touch. For an extra pop of texture, sprinkle some toasted sliced almonds or finely chopped nuts.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. A cup of hot coffee or chilled iced tea balances the sweetness perfectly, making your dessert moment even more comforting.
Creative Ways to Present
For parties, serve the Strawberry Honeybun Cake with Strawberry Cream Icing Recipe as individual mini slices alongside a drizzle of strawberry sauce or a few whole berries. Layering slices in a dessert trifle with fresh strawberries and cream layers can transform it into a stunning centerpiece dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to two days to keep the icing fresh and the cake moist. After that, refrigeration is best to prolong freshness, but be aware the cake may firm up slightly in the fridge.
Freezing
You can freeze the unfrosted cake for up to three months. Wrap tightly in plastic wrap and then place in a freezer-safe bag or container. Defrost overnight in the refrigerator before preparing the strawberry cream icing and serving.
Reheating
To gently warm your cake slices, pop them in the microwave for 10-15 seconds. This refreshes the soft texture without melting the icing. If refrigerated, allow the cake to come to room temperature before serving for best flavor.
FAQs
Can I use frozen strawberries in the Strawberry Honeybun Cake with Strawberry Cream Icing Recipe?
Absolutely! Just be sure to thaw them completely and drain any excess liquid before adding to the cake. This prevents the batter from becoming too wet and helps maintain the cake’s structure.
Is there a substitute for sour cream in this recipe?
You can use Greek yogurt as a 1:1 replacement for sour cream. It will still provide moisture and a slight tang that balances the sweetness without changing the texture too much.
How do I make the strawberry cream icing thicker or thinner?
To thin the icing, add milk a teaspoon at a time until you reach your desired consistency for drizzling. For thicker icing, add more powdered sugar in small amounts until it thickens to your preference.
Can I make this cake gluten-free?
Yes! Use a gluten-free vanilla cake mix and double-check that all other ingredients, like the cake mix and vanilla extract, are labeled gluten-free. The rest of the recipe stays the same.
What’s the best way to slice the cake neatly?
Use a sharp knife warmed in hot water and wiped dry before slicing. This helps create clean cuts without dragging the icing or crumbling the cake.
Final Thoughts
There is something truly special about the Strawberry Honeybun Cake with Strawberry Cream Icing Recipe that makes it feel like a celebration in every bite. Its tender crumb, cozy cinnamon swirl, fresh strawberries, and luscious icing come together in perfect harmony. I hope you give this recipe a try soon—it’s guaranteed to brighten your day and become a beloved favorite in your dessert lineup!
Print
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
- Diet: Vegetarian
Description
This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful twist on a classic coffee cake, featuring a moist vanilla cake layered with a cinnamon-brown sugar mixture and fresh strawberries. Topped with a luscious strawberry cream icing, it’s perfect for breakfast, dessert, or any special occasion.
Ingredients
Cake
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1 cup diced strawberries (fresh or frozen, thawed, and drained)
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 the oven to 350°F (175°C) and 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 batter is smooth and well blended.
- Prepare Cinnamon Mixture: In a small bowl, mix together the brown sugar and ground cinnamon until fully combined to create a flavorful cinnamon-sugar topping.
- Assemble the Cake: Pour half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over the batter, then evenly scatter the diced strawberries on top. Pour the remaining batter over the strawberries, smoothing the top, and sprinkle the remaining cinnamon-sugar mixture evenly on top.
- Bake the Cake: Bake the assembled cake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean, ensuring the cake is fully cooked through.
- Prepare the Icing: While the cake is baking, mix the powdered sugar, milk, strawberry puree, and vanilla extract until smooth. Adjust the consistency with additional milk if necessary to create a drizzle-able icing.
- Ice the Cake: After removing the cake from the oven, allow it to cool for 10-15 minutes. Drizzle the strawberry cream icing over the warm cake. Let the cake cool completely before slicing and serving.
Notes
- You can use fresh or frozen strawberries; if frozen, thaw and drain the strawberries well to avoid excess moisture in the batter.
- For a more intense strawberry flavor, increase the amount of strawberry puree in the icing.
- If you prefer a thicker icing, use less milk; for a thinner drizzle, add more milk gradually.
- Ensure the cake has cooled sufficiently before slicing to prevent the icing from running.
- This cake can be stored covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
