Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
If you love desserts that strike a perfect balance between homey comfort and show-stopping flavor, you’re about to fall head-over-heels for Strawberry Honeybun Cake with Strawberry Cream Icing. Imagine layers of fluffy yellow cake swirled with cinnamon-kissed brown sugar and pockets of juicy strawberries, all crowned with a dreamy, creamy strawberry icing that drips over every bite. It’s the kind of treat that feels at once nostalgic and completely new—a baked delight you’ll find yourself craving time and again!
Ingredients You’ll Need
One of the things I absolutely adore about this Strawberry Honeybun Cake with Strawberry Cream Icing is how each ingredient truly matters: simple pantry staples and a handful of fresh components work together to create irresistible flavor, irresistible texture, and lovely color. Here’s what you’ll need, plus a quick tip on how each one shines in the recipe:
- Yellow Cake Mix: The tried-and-true foundation: it gives the cake a tender crumb and that classic mellow vanilla flavor.
- Eggs: Four eggs make the cake rich, fluffy, and hold everything together beautifully.
- Vegetable Oil: Offers moisture and keeps the cake extra soft without altering the flavor.
- Sour Cream: Secret weapon for moisture and a subtle tang—don’t skip it if you want the perfectly tender bite.
- Brown Sugar: Adds caramel notes and depth, perfectly complementing the strawberries and cinnamon swirl.
- Ground Cinnamon: Warm spice that gives the cake its signature honeybun twist—trust me, it makes all the difference.
- Chopped Strawberries: Fresh pops of color and fresh flavor; use ripe berries for the biggest, juiciest impact.
- Powdered Sugar: The base of your smooth, creamy icing—dissolves beautifully for a velvety finish.
- Heavy Cream: Lends richness and helps the icing drizzle perfectly over the cake.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing
Step 1: Prepare Your Pan and Preheat
Begin by preheating your oven to 350°F (175°C). Grab a 9×13 inch baking pan, grease it well with either butter or nonstick spray, and set it aside. Getting your pan ready first means your batter won’t have to wait around and risk sticking later.
Step 2: Mix the Cake Batter
In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and sour cream. Stir everything together until smooth and slightly thick—no dry pockets should remain. You’ll notice the batter is creamier than standard cake recipes, which means it’ll bake up extra moist!
Step 3: Make the Strawberry-Cinnamon Swirl
In a separate, smaller bowl, stir together the brown sugar, ground cinnamon, and those gorgeous chopped strawberries. As you mix, you’ll start seeing the strawberries become glazed in cinnamon and sugar—this swirl will bring every bite of your Strawberry Honeybun Cake with Strawberry Cream Icing to life.
Step 4: Layer and Swirl
Pour half of your cake batter into the prepared pan, spreading into an even layer. Sprinkle half of the strawberry-cinnamon mixture on top, making sure it’s evenly distributed. Spoon the rest of the batter over, then finish with the remaining strawberry mixture. Take a knife and gently swirl through the layers, marbling the cake for that stunning, bakery-worthy look.
Step 5: Bake to Perfection
Place your pan in the oven and bake for 35 to 40 minutes. The cake is ready when a toothpick inserted into the center comes out clean (a few moist crumbs are okay). Your kitchen will fill with the inviting aroma of golden cake and warm spices—try to resist sneaking a peek!
Step 6: Whip Up the Strawberry Cream Icing
While the cake is baking, get out a small bowl and whisk together the powdered sugar and heavy cream until you have a smooth, pourable icing. If you’d like a hint of strawberry flavor, mash a strawberry and stir a teaspoon of the juice into your icing for a gentle pink blush. This icing turns your creation into a true Strawberry Honeybun Cake with Strawberry Cream Icing masterpiece.
Step 7: Finish and Serve
Let the baked cake cool slightly so the icing doesn’t melt right off. Drizzle the luscious icing generously over the top, letting it sink into the crevices and pool along the edges. Slice into generous squares, serve while still slightly warm, and watch the smiles appear!
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing
Garnishes
For extra flair, scatter a few fresh strawberry slices or a sprinkle of cinnamon over the cake just before serving. A tiny handful of finely chopped pecans or walnuts adds a lovely crunch if you want to bring a bit of contrast to the soft, plush cake.
Side Dishes
This cake shines as a star on its own, but if you’re feeling fancy, a scoop of vanilla bean ice cream or a cloud of lightly sweetened whipped cream is a match made in heaven. For brunch, pair slices with coffee or a frothy latte to capture all the morning bakery vibes.
Creative Ways to Present
Try slicing the Strawberry Honeybun Cake with Strawberry Cream Icing into neat bars and arranging them on a pretty platter for parties or potlucks. For individual desserts, serve warm cake squares in small bowls and top with extra icing. You could even crumble it into parfait glasses with layers of fresh berries and cream for a twist on strawberry shortcake.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Strawberry Honeybun Cake with Strawberry Cream Icing tightly with foil or transfer it to an airtight container. It’ll stay wonderfully moist at room temperature for a day, or you can refrigerate it for up to 4 days—just bring it back to room temperature before serving for the softest texture.
Freezing
To freeze, slice the cake into portions, wrap each piece in plastic wrap and then foil, and store in a freezer-safe bag for up to three months. Thaw slices at room temperature or overnight in the refrigerator—this method preserves the cake’s sweetness and tender crumb without any fuss.
Reheating
If you love warm cake (and who doesn’t?), microwave individual slices for 10-15 seconds, or pop them in a 300°F oven until just heated through. The icing will stay creamy and the cake will become meltingly soft—almost like freshly baked!
FAQs
Can I make Strawberry Honeybun Cake with Strawberry Cream Icing ahead of time?
Yes! This cake is a fantastic make-ahead dessert. Simply keep it covered and add the icing just before serving for the freshest flavor and prettiest presentation.
Can I use frozen strawberries instead of fresh?
Absolutely—just thaw them completely and drain well before chopping. This helps prevent too much extra liquid in the batter, keeping your cake fluffy.
Is there a substitute for sour cream?
If you’re out of sour cream, full-fat Greek yogurt works beautifully and still gives you that lovely, slightly tangy moist crumb.
How do I prevent the icing from becoming too thin?
If your icing seems too runny, simply add a bit more powdered sugar until it thickens to your liking. Conversely, a splash more cream will loosen it if it’s too thick—it’s very forgiving!
Can this recipe be halved?
For a smaller crowd or a more petite treat, halve all ingredients and bake in an 8×8 square pan. Reduce the bake time by about 5 minutes and start checking early to avoid overbaking.
Final Thoughts
Nothing makes me happier than sharing a truly special recipe with you, and this Strawberry Honeybun Cake with Strawberry Cream Icing is one you’ll want in your regular dessert rotation. Each slice bursts with homemade goodness, sweet strawberry flavor, and a creamy, luscious finish. Give it a try, and you just might find a new family favorite—happy baking!
Print
Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the deliciousness of this Strawberry Honeybun Cake with Strawberry Cream Icing. A perfect blend of sweet flavors that will satisfy your dessert cravings!
Ingredients
For the Cake:
- 1 box yellow cake mix
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup sour cream
For the Filling:
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup chopped strawberries
For the Icing:
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine the cake mix, eggs, vegetable oil, and sour cream. Stir until well combined.
- In a separate bowl, mix together the brown sugar, cinnamon, and chopped strawberries.
- Pour half of the cake batter into the prepared pan. Sprinkle half of the strawberry mixture on top. Repeat with the remaining batter and strawberry mixture.
- Use a knife to swirl the batter and strawberry mixture together to create a marbled effect.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the icing by whisking together the powdered sugar and heavy cream until smooth.
- Once the cake is done, let it cool slightly before drizzling the icing on top.
- Serve and enjoy!
Notes
- You can add chopped nuts for extra crunch.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Strawberry Honeybun Cake, Strawberry Cream Icing, Dessert Recipe
