Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
If you’re looking for a dessert that’s as charming as it is delicious, you’re going to fall head over heels for this Strawberry Honeybun Cake with Strawberry Cream Icing. It’s tender and moist, beautifully marbled with warm cinnamon and bursts of juicy strawberries, and then finished with a creamy, dreamy icing that truly takes it over the top. Every bite is a cascade of nostalgia, comfort, and a little berry-kissed magic—perfect for sharing with friends and family on any occasion.
Ingredients You’ll Need
This Strawberry Honeybun Cake with Strawberry Cream Icing comes together with everyday ingredients, but each one plays an essential role in building its unbeatable flavor, lush texture, and eye-catching color. Here’s how these humble items create something special:
- Yellow cake mix: The ultimate time-saver, giving your cake a soft, even crumb and nostalgic honeybun ease.
- Large eggs: They add plush richness and help the cake hold its structure beautifully.
- Vegetable oil: The secret to keeping every slice moist and tender from edge to edge.
- Sour cream: Adds tang and extra moisture, making each bite melt-in-your-mouth tender.
- Brown sugar: For that signature honeybun warmth and a lovely, subtle caramel flavor.
- Ground cinnamon: Brings spiced coziness that pairs perfectly with the cake’s sweetness.
- Chopped strawberries: Every forkful feels like summer thanks to these ruby bursts of freshness.
- Powdered sugar: The base for a silky icing that drapes beautifully over the cake.
- Heavy cream: It transforms the icing into a luscious strawberry cream that completes the whole experience.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing
Step 1: Prep the Pan and Preheat
Start by preheating your oven to 350°F (175°C) to ensure even baking. Don’t forget to grease a 9×13-inch baking pan really well, so your cake releases with ease and the swirls look picture-perfect.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and sour cream. Stir everything together until you have a silky-smooth batter. This creamy base is what makes Strawberry Honeybun Cake with Strawberry Cream Icing so supremely soft and luscious.
Step 3: Make the Strawberry Swirl
Now grab a separate bowl for the flavor-packed swirl! Mix brown sugar, cinnamon, and chopped strawberries. The cinnamon and sugar cling to the strawberries, creating little pockets of juicy, spiced sweetness that will run through your cake in every slice.
Step 4: Layer and Swirl
Pour half of your cake batter into the prepared baking pan, then scatter over half of your strawberry-cinnamon mixture. Repeat with the remaining batter and strawberry mixture. Next, use a butter knife to gently swirl it all together. Swirl just enough to marble the cake—you want distinct ribbons rather than mixing it all together.
Step 5: Bake to Golden Perfection
Slide your pan into the preheated oven and bake for 35-40 minutes. The cake is ready when a toothpick inserted into the center comes out clean and the surface feels springy and golden. Those swirled bits of strawberry and cinnamon will create gorgeous pockets of flavor and color!
Step 6: Make the Strawberry Cream Icing
While the cake is still baking, whisk together the powdered sugar and heavy cream. This glossy, creamy icing is key for the Strawberry Honeybun Cake with Strawberry Cream Icing—simple, but transforms into a glaze that seeps into all those lovely marbled swirls.
Step 7: Cool and Ice
Once your cake is out of the oven, let it cool just enough to handle. You want it to be slightly warm before you drizzle the icing so it melts just a little, sinking into the cake without running off. Generously drizzle every bit of that strawberry cream icing on top.
Step 8: Serve and Savor
Scoop, slice, and serve! The Strawberry Honeybun Cake with Strawberry Cream Icing is irresistible while still slightly warm, but holds up beautifully at room temperature too. Every slice is wonderfully moist with a bright, tangy swirl and a sweet creamy finish.
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing
Garnishes
Dress it up with slices of fresh strawberries, a scatter of mint leaves, or even a pretty dusting of powdered sugar right before serving. These simple touches not only make your Strawberry Honeybun Cake with Strawberry Cream Icing look showstopping, but also add a little fresh flavor and color contrast.
Side Dishes
This cake is a star on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a dreamy dessert plate. For brunch or tea, pair it with hot coffee, herbal tea, or even a lightly sparkling lemonade for a perfect balance.
Creative Ways to Present
Cut the cake into neat squares for easy serving at a party, or try baking it in muffin tins for adorable mini cakes. For a dramatic dessert, layer squares with extra berries and whipped cream in parfait glasses—guaranteed applause for your Strawberry Honeybun Cake with Strawberry Cream Icing!
Make Ahead and Storage
Storing Leftovers
Place any leftover cake in an airtight container and refrigerate. The Strawberry Honeybun Cake with Strawberry Cream Icing actually gets even better the next day as the flavors meld, and it stays delightfully moist for up to 4 days.
Freezing
This cake freezes beautifully! Wrap individual slices tightly in plastic wrap, then place them in a freezer bag. They’ll keep for up to 2 months, making it easy to have a sweet treat on hand whenever you crave it. Thaw overnight in the fridge before enjoying.
Reheating
If you love your cake just-warm, pop a slice into the microwave for about 10-15 seconds. This brings back that just-baked warmth, and makes the strawberry cream icing lusciously gooey all over again.
FAQs
Can I use a homemade cake mix instead of a boxed one?
Absolutely! If you have a favorite yellow cake recipe, you can use it in place of the boxed mix—just aim for about the same amount of batter to ensure even layering and the classic Strawberry Honeybun Cake with Strawberry Cream Icing flavor.
How do I keep my strawberries from sinking to the bottom?
Tossing your chopped strawberries in the brown sugar and cinnamon mixture not only adds flavor, but helps suspend them throughout the cake for a beautiful swirl and even bursts of fruit in every bite.
Can I use frozen strawberries?
Yes, frozen strawberries can work; just thaw and drain them well first to avoid excess moisture. Chop them while still partially frozen for easier handling, and mix with the sugar and cinnamon as you would with fresh.
Is it possible to make this cake gluten-free?
Definitely! Simply substitute a gluten-free yellow cake mix and double check that your other ingredients are gluten-free. You’ll still get all the flavor, swirl, and creamy finish of the classic Strawberry Honeybun Cake with Strawberry Cream Icing.
Does the cake need to be refrigerated?
For the freshest results, store the cake in the fridge since it contains fresh fruit and a creamy icing. Let slices come to room temperature or warm slightly before serving for the best flavor and texture.
Final Thoughts
There’s just something magical about baking up a Strawberry Honeybun Cake with Strawberry Cream Icing—every slice is a sweet, swirling celebration of homey flavors and summertime cheer. Give it a try, share it with someone you love, and get ready for lots of smiles and requests for seconds!
Print
Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Strawberry Honeybun Cake topped with a luscious Strawberry Cream Icing. Perfect for any occasion, this cake is sure to impress your family and friends!
Ingredients
Cake:
- 1 box yellow cake mix
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup sour cream
Strawberry Filling:
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup chopped strawberries
Strawberry Cream Icing:
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Mix cake batter: In a large bowl, combine the cake mix, eggs, vegetable oil, and sour cream. Stir until well combined.
- Prepare strawberry filling: In a separate bowl, mix together the brown sugar, cinnamon, and chopped strawberries.
- Layer the cake: 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.
- Create a marbled effect: Use a knife to swirl the batter and strawberry mixture together.
- Bake: Bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
- Make icing: Whisk together powdered sugar and heavy cream for the icing.
- Ice the cake: Drizzle the icing over the slightly cooled cake.
- Serve: Enjoy your Strawberry Honeybun Cake!
Notes
- You can add a sprinkle of chopped nuts on top for added crunch.
- Feel free to add a dollop of whipped cream or a scoop of vanilla ice cream when serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: Strawberry Honeybun Cake, Strawberry Cream Icing, Dessert, Cake Recipe, Strawberry Recipe
