Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
If you have a sweet tooth and a love for all things fruity, you are in for an absolute treat with the Strawberry Honeybun Cake with Strawberry Cream Icing Recipe. This delightful dessert brings together the comforting warmth of cinnamon and sugar swirled into a moist vanilla cake, punctuated by bursts of fresh strawberry pieces. But what really takes it over the top is the luscious strawberry cream icing that’s both tangy and sweet, creating a perfect balance on every bite. It’s like sinking into a hug of flavors that remind you of leisurely weekend mornings and joyful gatherings with friends and family. Once you try this recipe, it’s sure to become a beloved staple in your baking repertoire.
Ingredients You’ll Need
This Strawberry Honeybun Cake with Strawberry Cream Icing Recipe is refreshingly simple, thanks to straightforward ingredients that each play a crucial role. From the rich, moist cake base to the sweet and tangy icing, every component adds its unique charm to the final taste and texture.
- Vanilla cake mix (1 box, 15.25 oz): The foundation of this cake, ensuring a tender crumb and vanilla aroma.
- Eggs (3 large): Helps bind the ingredients and adds richness to the cake.
- Sour cream (1 cup): Adds moisture and a subtle tanginess for a softer texture.
- Vegetable oil (1/2 cup): Keeps the cake moist and tender.
- Vanilla extract (1 teaspoon): Enhances the vanilla flavor throughout the cake.
- Ground cinnamon (1 teaspoon): Adds warmth and depth to the cinnamon-sugar swirls.
- Brown sugar (1/2 cup): Combined with cinnamon for that classic honeybun sweetness.
- Diced strawberries (1 cup): Fresh or thawed frozen, adding natural fruity bursts inside the cake.
- Powdered sugar (2 cups): The sweetness base for the creamy strawberry icing.
- Milk (2 tablespoons): Perfect to adjust the icing to a drizzle-able consistency.
- Strawberry puree (1/2 cup): Pure, sweet strawberry flavor gives the icing its gorgeous pink color and fresh taste.
- Vanilla extract (1 teaspoon): Brings out the depth of flavor in the strawberry cream icing.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Step 1: Preheat the Oven
Begin by heating your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing and lightly flouring it. This little step ensures your cake releases perfectly after baking, keeping the edges intact.
Step 2: Prepare the Cake Batter
In a large bowl, whisk together the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract until you achieve a smooth, creamy batter. This combination gives the cake a tender crumb texture while the sour cream keeps it delectably moist.
Step 3: Prepare Cinnamon Mixture
In a small bowl, stir together the brown sugar and ground cinnamon. This simple mix provides the signature honeybun twist with its sweet and spicy notes that caramelize beautifully during baking.
Step 4: Assemble the Cake
Pour half of the cake batter evenly into the prepared pan. Sprinkle half of the cinnamon-sugar mixture right over the batter, then evenly scatter the diced strawberries on top. Carefully pour the remaining batter over the strawberries, smoothing out the surface, and finish by sprinkling the rest of the cinnamon-sugar mixture on top. This layering creates pockets of delightful flavor and texture.
Step 5: Bake the Cake
Bake your cake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this point will be just heavenly, with hints of vanilla, cinnamon, and fresh strawberries mingling together.
Step 6: Prepare the Icing
While the cake is in the oven, mix together the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl until the icing is smooth and pourable. Adjust the consistency with a little extra milk if needed to get that perfect drizzle.
Step 7: Ice the Cake
Once the cake has cooled for about 10 to 15 minutes, generously drizzle the strawberry cream icing over the top. Allow the icing to set as the cake comes to room temperature, and get ready to slice into a piece of pure bliss!
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Garnishes
Enhance your presentation by garnishing the cake with a few fresh strawberry slices or a light dusting of powdered sugar. Adding a sprinkle of finely chopped toasted pecans can introduce a lovely crunch to complement the soft cake and creamy icing.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a refreshing contrast, serve it alongside a simple mixed berry salad or a glass of chilled sparkling lemonade to brighten the palate.
Creative Ways to Present
Try serving individual portions layered in clear glass cups with extra strawberry slices, making an elegant parfait-style treat. Alternatively, cut the cake into small squares and skewer them with fresh mint leaves and strawberry halves for charming bite-sized appetizers at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Honeybun Cake with Strawberry Cream Icing Recipe covered tightly in an airtight container at room temperature for up to two days. To maintain freshness longer, store it in the refrigerator where it will last for about 4 to 5 days without drying out.
Freezing
This cake freezes beautifully! Wrap it securely in plastic wrap and then aluminum foil before placing in the freezer. It will keep for up to 3 months. When you’re ready to enjoy, thaw the cake overnight in the fridge for optimal texture and flavor.
Reheating
If you like your cake slightly warm, gently reheat individual servings in the microwave for about 15 to 20 seconds. Warming intensifies the flavors and softens the icing slightly, making each bite feel like fresh from the oven.
FAQs
Can I use frozen strawberries for this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe?
Absolutely! Just make sure to thaw and drain frozen strawberries well before using to avoid excess moisture that might affect the cake’s texture.
Is there a way to make this cake dairy-free?
Yes, you can substitute sour cream with coconut cream and use a dairy-free vanilla cake mix. Also, choose plant-based milk for the icing to keep it completely dairy-free.
How long does the cake stay moist after baking?
Thanks to the sour cream and vegetable oil in the batter, the cake stays moist for several days when stored properly, especially if refrigerated.
Can I make the icing without strawberry puree?
You can replace the puree with natural strawberry extract for flavor, but the vibrant color and fresh taste come from using real strawberries blended into a puree.
What pan size is best for this recipe?
A 9×13-inch pan is ideal as it provides the right thickness for the cinnamon layers and strawberries to shine through without over- or under-baking the cake.
Final Thoughts
This Strawberry Honeybun Cake with Strawberry Cream Icing Recipe is a celebration of classic bakery flavors reinvented at home in a way that’s both comforting and exciting. It’s a recipe that invites sharing, whether at brunch, tea time, or any festive occasion. Don’t hesitate to get your hands in the batter and experience the joy that comes from baking and tasting something truly special. Trust me, once you make it, you’ll find yourself reaching for this recipe again and again!
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Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful, moist vanilla cake swirled with cinnamon sugar and fresh strawberries, topped with a luscious strawberry cream icing. Perfect for any occasion, this easy-to-make dessert combines warm cinnamon flavors with the natural sweetness of strawberries for a refreshing twist on a classic honeybun cake.
Ingredients
Cake Batter
- 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
Filling and Decoration
- 1 cup diced strawberries (fresh or frozen, thawed, and drained)
Strawberry Cream Icing
- 2 cups powdered sugar
- 2 tablespoons milk (plus more for adjusting consistency)
- 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 prevent sticking.
- Prepare the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, 3 large eggs, 1 cup sour cream, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract. Mix everything together until the batter is smooth and well combined.
- Prepare Cinnamon Mixture: In a small bowl, mix together 1/2 cup brown sugar and 1 teaspoon ground cinnamon until evenly combined to create your cinnamon sugar topping.
- Assemble the Cake: Pour half of the cake batter into the prepared baking pan and spread it evenly. Sprinkle half of the cinnamon sugar mixture over this batter layer. Then, evenly distribute the 1 cup diced strawberries over the cinnamon topping. Pour the remaining cake batter over the strawberries and spread it evenly. Finally, sprinkle the remaining cinnamon sugar mixture on top.
- Bake the Cake: Place in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Prepare the Icing: While the cake is baking, whisk together 2 cups powdered sugar, 2 tablespoons milk, 1/2 cup strawberry puree, and 1 teaspoon vanilla extract in a bowl. Mix until smooth and adjust the consistency by adding more milk if needed to achieve a drizzle consistency.
- Ice the Cake: Once the cake has been removed from the oven, allow it to cool for 10-15 minutes. Then drizzle the strawberry cream icing over the top evenly. Let the cake cool completely before slicing and serving for best results.
Notes
- You can use fresh or frozen strawberries; just make sure to thaw and drain frozen berries well to avoid excess moisture.
- For a more intense strawberry flavor, increase the amount of strawberry puree in the icing slightly.
- Make sure not to overbake the cake to keep it moist and tender.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Let the cake cool completely before slicing to prevent the icing from sliding off.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
