Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Nothing says sweet comfort quite like the delightful Strawberry Honeybun Cake with Strawberry Cream Icing. This cake is a luscious layering of moist strawberry-flavored cake swirled with cinnamon and brown sugar, crowned with a dreamy, velvety strawberry cream icing that’s simply irresistible. The combination of fresh strawberries in both the cake and the icing gives it a fresh burst of fruity goodness, making it a perfect treat for any occasion that calls for a little extra sweetness and a whole lot of love.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this Strawberry Honeybun Cake with Strawberry Cream Icing a total success. Each item plays an important role, whether it’s adding moisture, flavor, or that beautiful pop of color that makes this cake as pretty as it is delicious.
- Strawberry cake mix: The base for the cake, bringing that unmistakable strawberry flavor and light crumb.
- Large eggs: Key for binding the ingredients and giving the cake structure and rise.
- Sour cream: Adds tender moisture and a subtle tang to balance the sweetness perfectly.
- Vegetable oil: Keeps the cake wonderfully moist and soft.
- Water: Helps achieve the perfect consistency of the batter.
- Fresh strawberries, diced: Adds bursts of juicy fruit in the cake layers for extra texture.
- Brown sugar: Combines with cinnamon to create that signature honeybun cinnamon swirl flavor.
- Ground cinnamon: The warm spice that makes the honeybun cake flavor stand out beautifully.
- Unsalted butter, softened: Essential for the creamy, rich strawberry cream icing.
- Powdered sugar: Sweetens and thickens the icing to perfect spreadable consistency.
- Fresh strawberries, pureed: Infuses the icing with fresh fruity flavor and gorgeous pink color.
- Heavy cream: Makes the icing luxuriously smooth and fluffy.
- Vanilla extract: A subtle enhancer that rounds out the flavors in the icing.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing
Step 1: Prepare Your Pan and Preheat Oven
Start by setting your oven to 350°F (175°C) so it’s perfectly heated when the batter is ready. Grease and flour a 9×13 inch baking pan to prevent sticking and ensure your cake comes out as gorgeous as it tastes.
Step 2: Mix the Strawberry Cake Batter
In a large mixing bowl, combine the strawberry cake mix with eggs, sour cream, oil, and water. Use an electric mixer on medium speed to blend everything smoothly for about 2 minutes. This creates a luscious base that’s bursting with strawberry flavor and just the right texture.
Step 3: Divide and Fold in Fresh Strawberries
Split the batter in half, then gently fold the diced fresh strawberries into one half. These little strawberry jewels will add moisture and delightful pops of fruit in every bite.
Step 4: Mix Your Cinnamon Brown Sugar Swirl
In a small bowl, stir together the brown sugar and ground cinnamon until evenly combined. This mix will create that signature honeybun flavor swirl in the cake, giving it that irresistible aroma and taste.
Step 5: Layer the Batter and Cinnamon Swirl
Start by pouring half of the plain batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over it. Next, spread the strawberry batter over this layer, followed by the remaining plain batter on top. Finish by sprinkling the rest of the cinnamon sugar mix over everything.
Step 6: Create the Swirl Pattern
Take a knife and gently swirl the batter layers together with the cinnamon sugar topping. This creates beautiful marbling and ensures that honeybun flavor is evenly distributed throughout the cake.
Step 7: Bake to Perfection
Place the pan in your preheated oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. The cake will rise beautifully and fill your kitchen with an amazing aroma.
Step 8: Cool Before Icing
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Cooling the cake fully ensures that your strawberry cream icing spreads smoothly and doesn’t melt off.
Step 9: Make the Strawberry Cream Icing
While the cake cools, whip up the strawberry cream icing. Beat softened butter until creamy, then slowly mix in powdered sugar on low speed. Add pureed fresh strawberries, heavy cream, and vanilla extract, and beat everything until the icing is fluffy, smooth, and bursting with fresh strawberry flavor.
Step 10: Ice and Enjoy
Once your cake is completely cooled, spread a generous layer of the strawberry cream icing evenly on top. Slice into squares and prepare to indulge in your homemade slice of strawberry heaven.
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing
Garnishes
Fresh strawberry slices or a light dusting of powdered sugar add a pretty finishing touch to your cake, enhancing both appearance and flavor. A few mint leaves can also bring a lovely, fresh contrast to the sweetness.
Side Dishes
This cake pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. For a more indulgent treat, serve alongside a cup of rich hot cocoa or robust coffee to balance the fruity sweetness.
Creative Ways to Present
Transform your cake into an elegant dessert by serving individual slices on pretty plates with a drizzle of strawberry sauce or a sprinkle of toasted almonds. You could also layer cubes of this cake into a trifle with fresh berries and cream for a stunning party presentation.
Make Ahead and Storage
Storing Leftovers
Your Strawberry Honeybun Cake with Strawberry Cream Icing stays fresh when wrapped tightly and refrigerated. Store in an airtight container for up to 3 days to keep the cake moist and the icing creamy without drying out.
Freezing
If you want to enjoy this cake later, freeze it by wrapping the iced cake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving for the best texture and flavor.
Reheating
Because of the creamy icing, it’s best to serve this cake chilled or at room temperature. If you’d like a warm slice, remove the icing portion and warm just the cake gently in the microwave for about 10 seconds, then add the chilled icing back on top.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries provide the best texture and flavor, you can use frozen strawberries if necessary. Make sure to thaw and drain them well to avoid excess moisture in the batter or icing.
Is this cake suitable for beginners?
Absolutely! This recipe is straightforward and forgiving, perfect for bakers of all skill levels who want to impress with a beautiful and delicious cake.
Can I make the strawberry cream icing ahead of time?
Yes, you can make the icing a day ahead and refrigerate it. Just bring it to room temperature and give it a quick whisk to restore its fluffy texture before spreading.
What other cake mix flavors could work in this recipe?
While strawberry cake mix is ideal here, you can experiment with white or yellow cake mix for a different yet equally tasty twist on this honeybun style cake.
How do I get the swirl effect without over-mixing?
Use a gentle hand when swirling the batter with a knife. Light, looping motions are key to creating pretty marbling without blending the layers completely.
Final Thoughts
There’s truly something magical about the Strawberry Honeybun Cake with Strawberry Cream Icing. From the moist, fruity layers to the luscious, fresh strawberry icing, it’s a dessert that brightens any day and brings smiles all around. I can’t wait for you to try this recipe yourself and see how wonderfully satisfying and delightful this cake can be when shared with friends and family.
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Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful twist on the classic honeybun cake, bursting with fresh strawberry flavor layered within a moist strawberry cake base and swirled with cinnamon brown sugar. Topped with a luscious strawberry-infused cream icing, it’s perfect for any occasion craving a sweet, fruity treat.
Ingredients
Cake Ingredients
- 1 box (15.25 oz) strawberry cake mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup fresh strawberries, diced
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Icing Ingredients
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh strawberries, pureed
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the strawberry cake mix, eggs, sour cream, vegetable oil, and water. Beat with an electric mixer on medium speed for about 2 minutes until everything is well blended and smooth.
- Fold in Diced Strawberries: Divide the batter into two equal parts. Gently fold the diced fresh strawberries into one half of the batter, ensuring the strawberries are evenly distributed without overmixing.
- Combine Brown Sugar and Cinnamon: In a small bowl, mix together the brown sugar and ground cinnamon thoroughly to prepare the swirl mixture.
- Layer the Batter and Swirl Mixture: Pour half of the plain batter into the prepared pan. Sprinkle half of the cinnamon-brown sugar mixture evenly over the batter. Next, spread the strawberry batter on top, followed by the remaining plain batter. Finally, sprinkle the rest of the cinnamon-brown sugar mixture on the top layer.
- Create the Swirls: Using a knife, gently swirl the batters and cinnamon sugar together in the pan to create a marbled effect.
- Bake the Cake: Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean and the cake is set.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before icing.
- Prepare the Strawberry Cream Icing: In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar on low speed until combined.
- Add Flavors to Icing: Incorporate the pureed fresh strawberries, heavy cream, and vanilla extract into the butter and sugar mixture. Beat on medium speed until the icing is fluffy and smooth.
- Frost the Cake: Once the cake has fully cooled, spread the strawberry cream icing evenly over the top. Slice and serve to enjoy your delicious strawberry honeybun cake.
Notes
- Use fresh strawberries for the best flavor in both the cake batter and icing.
- Ensure the cake is completely cool before adding icing to prevent melting.
- For a more intense strawberry flavor, you can add a teaspoon of strawberry extract to the icing.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can substitute sour cream with Greek yogurt if desired for a tangier taste.
- Make sure to swirl gently to avoid mixing the layers too much.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: strawberry cake, honeybun cake, cinnamon swirl cake, strawberry cream icing, dessert, baked goods, sweet cake, easy cake recipe
