This Strawberry Honeybun Cake with Strawberry Cream Icing is a delicious twist on the classic honeybun cake, combining moist cinnamon layers with fresh strawberries and a rich strawberry cream icing. Perfect for spring gatherings or family treats, this cake is easy to make and sure to impress with its vibrant flavors and tender texture. With every bite, you get a fruity, sweet experience that everyone will love!
Ingredients:
For the Cake:
1 box (15.25 oz) vanilla cake mix
3 large eggs
1 cup sour cream
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup brown sugar
1 cup diced strawberries (fresh or frozen, thawed, and drained)
For the Red Strawberry Cream Icing:
2 cups powdered sugar
2 tablespoons milk
1/2 cup strawberry puree (blend fresh strawberries until smooth)
1 teaspoon vanilla extract
Directions:
Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
Prepare the Cake Batter:
In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until the batter is smooth and well-combined.
Prepare the Cinnamon Mixture:
In a small bowl, mix together the brown sugar and ground cinnamon. Set aside for later use.
Assemble the Cake:
Pour half of the cake batter into the prepared pan, spreading it evenly. Then, sprinkle half of the cinnamon-sugar mixture over the batter. Add the diced strawberries evenly over the sugar mixture. Pour the remaining cake batter on top, smoothing out the surface. Finally, sprinkle the rest of the cinnamon-sugar mixture on top.
Bake the Cake:
Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely divine as this cake bakes!
Prepare the Icing:
While the cake is baking, prepare the strawberry cream icing. In a bowl, mix together the powdered sugar, milk, strawberry puree, and vanilla extract. Stir until smooth, and adjust with more milk as needed to reach your desired consistency.
Ice the Cake:
Once the cake has cooled for 10-15 minutes, drizzle the strawberry cream icing over the top. Allow the cake to cool completely before slicing it into delicious squares or slices.
Serving Tips:
Serve Fresh: This cake is best served slightly warm or at room temperature. The icing will be smoother and more indulgent, and the cake will have a lovely soft texture. For a refreshing twist, serve it with a scoop of vanilla ice cream or a dollop of whipped cream on top.
Slice Evenly: For neat slices, use a serrated knife to cut the cake after it has cooled completely. This will ensure the strawberry cream icing stays intact and each slice holds its shape.
Pair with Drinks: This cake pairs wonderfully with a cold glass of milk, a cup of hot coffee, or even a fruity iced tea. It’s also perfect for a brunch spread or as a dessert after a light spring meal.
Add a Garnish: For extra flair, garnish with a few fresh strawberry slices on top or sprinkle with a light dusting of powdered sugar just before serving.
Storage Tips:
Room Temperature: If you plan to serve the cake within 1-2 days, store it in an airtight container at room temperature. This will keep the cake fresh and moist, and the icing will stay intact.
Refrigeration: To extend the freshness of the cake for up to a week, cover it tightly and store it in the refrigerator. Since the icing contains milk, it’s best to keep the cake chilled. Let it sit at room temperature for about 10-15 minutes before serving for optimal flavor and texture.
Freezing: If you have leftovers or want to prepare it in advance, you can freeze the cake. Allow the cake to cool completely before wrapping it tightly in plastic wrap and then aluminum foil. Store it in the freezer for up to 2-3 months. To thaw, leave the cake in the refrigerator overnight and bring it to room temperature before serving.
Store Icing Separately: If you plan to freeze the cake, it’s best to store the strawberry cream icing separately in an airtight container. After thawing the cake, reapply the icing for the freshest taste.
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FAQs:
Can I use frozen strawberries for this cake?
Yes! You can definitely use frozen strawberries for this recipe. Just make sure to thaw and drain them well before adding them to the cake to avoid excess moisture. Frozen strawberries work great and still provide that sweet, fruity flavor.
Can I make the cake without sour cream?
Sour cream adds moisture and richness to the cake, but if you don’t have it on hand, you can substitute it with plain yogurt, buttermilk, or even a cup of heavy cream. These alternatives will still yield a moist, flavorful cake.
How can I make the icing thicker or thinner?
To adjust the thickness of the strawberry cream icing, simply add more powdered sugar to thicken it or a little more milk to thin it out. Start with the listed amounts, then adjust gradually until you reach your desired consistency.
Can I prepare the cake ahead of time?
Yes, this cake can be made ahead of time. You can bake the cake and store it in an airtight container for up to 2 days at room temperature. For longer storage, refrigerate or freeze the cake (icing separately) and reapply the icing before serving. It’s a great option for making ahead for events or gatherings!
Conclusion:
This Strawberry Honeybun Cake with Strawberry Cream Icing is the perfect dessert for any spring gathering, offering a delicious mix of cinnamon, vanilla, and fresh strawberries. With its easy preparation and vibrant flavor, it’s sure to be a hit with family and friends. Treat yourself to this delightful twist on the classic honeybun cake!
📖 Recipe:
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Strawberry Honeybun Cake with Strawberry Cream Icing
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Looking for a delightful dessert that’s perfect for spring gatherings or just as a treat for your family? This Strawberry Honeybun Cake with Strawberry Cream Icing is the ideal choice. A moist, cinnamon-layered vanilla cake filled with fresh strawberries and topped with a vibrant strawberry cream icing – this cake adds a fruity twist to the classic honeybun cake everyone loves!
Ingredients
For the Cake:
1 box (15.25 oz) vanilla cake mix
3 large eggs
1 cup sour cream
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup brown sugar
1 cup diced strawberries (fresh or frozen, thawed, and drained)
For the Red Strawberry Cream Icing:
2 cups powdered sugar
2 tablespoons milk
1/2 cup strawberry puree (blend fresh strawberries until smooth)
1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
- Prepare the Cake Batter: In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until smooth.
- Prepare Cinnamon Mixture: In a small bowl, mix together brown sugar and cinnamon.
- Assemble the Cake: Pour half of the cake batter into the pan, spreading evenly. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the diced strawberries on top, then pour the rest of the batter over them. Sprinkle the remaining cinnamon-sugar mixture on top.
- Bake the Cake: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the Icing: While the cake bakes, combine the powdered sugar, milk, strawberry puree, and vanilla extract. Mix until smooth and adjust consistency with more milk if needed.
- Ice the Cake: Once the cake has cooled for 10-15 minutes, drizzle the icing over the top. Let the cake cool completely before slicing.
Notes
You can substitute sour cream with plain yogurt or buttermilk for a lighter version.
Frozen strawberries work well; just make sure to thaw and drain them before use.
If you prefer a thicker icing, add more powdered sugar. For a thinner consistency, add a bit more milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 310 kcal
