If you’re in the mood for a delightful treat that perfectly balances fruity freshness with warm, comforting spices, this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe is exactly the dessert to make. It’s a tender, moist cake bursting with fresh strawberry flavor and a comforting cinnamon swirl, topped with the creamiest strawberry icing that melts in your mouth. Every bite feels like a cozy hug combined with a sweet celebration of springtime flavors, guaranteed to brighten your day and impress anyone lucky enough to have a slice.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to achieving the delicious texture, flavor, and vibrant color that make this cake a standout. Each item plays a key role in building layers of taste—from the tangy sour cream to the warm cinnamon and, of course, the luscious strawberries.
- Strawberry cake mix: Provides the perfect base with built-in strawberry flavor and vivid color for a stunning cake.
- Sour cream: Adds moisture and a slight tanginess that keeps the cake unbelievably tender.
- Vegetable oil: Helps maintain moistness while giving the cake a soft crumb texture.
- Large eggs: Bind the ingredients together and contribute to the cake’s richness.
- Brown sugar: Brings deep caramel notes that enhance the cinnamon swirl for that classic honeybun taste.
- Ground cinnamon: Infuses warm spice in every bite that complements the strawberry perfectly.
- Powdered sugar: Forms the base of the smooth, sweet icing for that luscious finish.
- Unsalted butter (softened): Gives the icing a creamy, rich texture without overpowering the strawberry flavor.
- Mashed strawberries: Fresh or thawed frozen, they introduce vibrant strawberry essence straight into the icing.
- Heavy cream or milk: Adjusts icing thickness, making it just drizzle-worthy or spreadable.
- Vanilla extract: Rounds out the strawberry cream icing with subtle warmth and aroma.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Step 1: Prepare Your Oven and Pan
Start by heating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake bakes evenly and releases easily after baking. This straightforward prep sets the stage for creating your stunning strawberry honeybun masterpiece.
Step 2: Mix the Cake Batter
In a large bowl, whisk together the strawberry cake mix, sour cream, vegetable oil, and eggs until you have a smooth, lump-free batter. This combination ensures the cake will be luscious and moist, with just the right balance of strawberry sweetness and texture.
Step 3: Craft the Cinnamon Swirl
In a small bowl, stir the brown sugar and ground cinnamon together until well combined. This simple mixture will infuse your cake with that signature honeybun warmth. Pour half of your batter into the prepared pan, then sprinkle the cinnamon-sugar mixture evenly over the top.
Step 4: Add the Remaining Batter and Create the Swirl
Pour the rest of the cake batter over the cinnamon layer gently, then use a knife to lightly swirl through the layers. This creates a delicate ribbon effect, capturing the sweetness and spice in every slice.
Step 5: Bake and Cool
Bake the cake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool completely in the pan—this cooling step is crucial for the icing to hold its luscious texture without melting.
Step 6: Make the Strawberry Cream Icing
In a medium bowl, whisk together powdered sugar, softened butter, mashed strawberries, vanilla extract, and enough heavy cream or milk to reach a thick but pourable consistency. Spread or drizzle this irresistible strawberry cream icing over your cooled cake, watching it turn into the crown jewel of your dessert.
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Garnishes
Elevate your presentation with a scattering of fresh strawberry slices or a sprinkle of chopped pecans for crunch. A dusting of cinnamon powder on top enhances the cake’s warm fragrance and visual appeal, making every slice a feast for the eyes and the palate.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added decadence. For a lighter complement, serve alongside a fresh fruit salad featuring berries and citrus to echo the cake’s fruity notes.
Creative Ways to Present
Try serving individual portions in pretty dessert cups with layers of cake, icing, and fresh strawberries for a playful, elegant twist. Alternatively, cut into squares and arrange on a platter with edible flowers or mint leaves for a springtime celebration vibe that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered at room temperature for up to 2 days to maintain moisture and fresh flavors. For longer storage, refrigerate the cake for up to 5 days—just be sure to bring it back to room temperature before serving so the icing stays soft and flavorful.
Freezing
You can freeze the cake (without icing) by wrapping it tightly in plastic wrap and foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and then prepare fresh strawberry cream icing to drizzle on top for the best taste experience.
Reheating
If you like your cake slightly warm, gently heat individual slices in the microwave for 10-15 seconds. This will soften the icing slightly and enhance the aroma, making each bite feel freshly baked and comforting.
FAQs
Can I use fresh strawberries in the cake batter?
The recipe uses strawberry cake mix for consistent flavor and texture, but you can certainly add finely chopped fresh strawberries to the batter for extra bursts of real fruit. Just be mindful it may change the bake time slightly.
What if I’m allergic to cinnamon? Can I omit it?
Absolutely! While cinnamon gives that classic honeybun vibe, you can simply skip it or substitute with a mild spice like nutmeg to maintain a warm flavor without the cinnamon allergy concerns.
How long does the strawberry cream icing stay fresh?
The icing is best consumed within 2 days when stored in the refrigerator. Because it contains fresh strawberries and butter, it can lose its texture and flavor if kept too long.
Can I make this cake gluten-free?
If you substitute the strawberry cake mix with a gluten-free alternative and ensure your other ingredients are gluten-free, you can enjoy a gluten-free version of this delightful Strawberry Honeybun Cake with Strawberry Cream Icing Recipe.
What’s the best way to get a clean slice when serving?
For the cleanest slices, use a sharp knife warmed slightly under hot water and wiped dry before cutting. This helps the knife glide through the moist cake and creamy icing without sticking.
Final Thoughts
Nothing quite compares to the joy of biting into a slice of this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe. It’s the kind of dessert that feels like a warm embrace, combining nostalgic cinnamon sweetness with bright strawberry freshness. I promise once you try it, this cake will quickly become a favorite to bake and share, bringing smiles wherever it goes. So go ahead, bring a little sunshine into your kitchen and enjoy every delicious moment!
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Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
- Total Time: 55 minutes
- Yield: 12–15 servings 1x
- Diet: Vegetarian
Description
This strawberry honeybun cake is a delightful twist on a classic cinnamon swirl cake, featuring a moist strawberry base with a brown sugar-cinnamon ribbon throughout. Topped with a luscious strawberry cream icing, it’s the perfect sweet treat for spring or any occasion.
Ingredients
For the Cake:
- 1 box strawberry cake mix
- ¾ cup sour cream
- ¾ cup vegetable oil
- 4 large eggs
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
For the Strawberry Cream Icing:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 2 tablespoons mashed strawberries (fresh or thawed frozen)
- 1–2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking.
- Make the cake batter: In a large mixing bowl, combine the strawberry cake mix, sour cream, vegetable oil, and eggs. Mix until the batter is smooth and well incorporated.
- Mix cinnamon sugar: In a separate small bowl, stir together the brown sugar and ground cinnamon until evenly blended.
- Layer the batter and cinnamon sugar: Pour half of the strawberry cake batter into the prepared baking dish. Sprinkle the cinnamon sugar mixture evenly over this layer. Then pour the remaining cake batter on top and gently swirl it with a knife for a delicate ribbon effect.
- Bake the cake: Place the pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and allow the cake to cool completely.
- Prepare the strawberry cream icing: In a medium bowl, whisk the powdered sugar, softened butter, mashed strawberries, vanilla extract, and enough heavy cream or milk (1 to 2 tablespoons) until the mixture is thick yet pourable.
- Ice the cake: Once the cake has fully cooled, spread or drizzle the strawberry cream icing evenly over the top. Serve and enjoy!
Notes
- For extra flavor and texture, sprinkle chopped pecans over the cinnamon-sugar layer before adding the top batter.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
