Strawberry Honeybun Cake with Strawberry Cream Icing

Introduction

I first made this Strawberry Honeybun Cake with Strawberry Cream Icing for a family gathering, and it quickly became a crowd favorite. The cake is soft, moist, and full of delicious flavors from the cinnamon-sugar swirl and fresh strawberries. The addition of the creamy strawberry icing takes it over the top, making it a truly indulgent dessert. Every time I make this cake, I am amazed at how easily it comes together and how much everyone loves it. Whether you’re hosting a party, celebrating a special occasion, or simply want to enjoy a sweet treat, this cake is sure to impress.

The combination of vanilla cake, cinnamon sugar, and fresh strawberries gives it a unique twist on the traditional honeybun cake. The strawberry cream icing adds just the right amount of sweetness and richness, making each bite a delightful experience. Plus, it’s incredibly easy to make with simple ingredients that are likely already in your kitchen. This recipe is perfect for beginners and seasoned bakers alike!

Ingredients

For the Cake:

• 1 box (15.25 oz) vanilla cake mix
• 3 large eggs
• 1 cup sour cream
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ 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
• ½ cup strawberry puree (blend fresh strawberries until smooth)
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure that the cake doesn’t stick during baking.
2. Prepare the Cake Batter:
   In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Use an electric mixer or a whisk to mix until the batter is well combined and smooth.
3. Prepare the Cinnamon-Sugar Mixture:
   In a small bowl, mix the brown sugar and ground cinnamon. Set aside for later use.
4. Assemble the Cake:

• Pour half of the cake batter into the prepared baking pan and spread it evenly with a spatula.
• Sprinkle half of the brown sugar-cinnamon mixture over the batter evenly.
• Evenly distribute the diced strawberries over the sugar-cinnamon mixture, making sure they’re spread out evenly.
• Pour the remaining cake batter over the strawberries and smooth the surface with a spatula.
• Sprinkle the remaining brown sugar-cinnamon mixture on top of the batter.

1. Bake the Cake:
   Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check the cake at the 30-minute mark to ensure it doesn’t overbake.
2. Prepare the Icing:
   While the cake is baking, make the strawberry cream icing. In a medium-sized bowl, combine the powdered sugar, milk, strawberry puree, and vanilla extract. Mix well until the icing is smooth and creamy. If the icing is too thick, add more milk, one tablespoon at a time, until it reaches the desired consistency.
3. Ice the Cake:
   Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10-15 minutes. After it has cooled slightly, drizzle the red strawberry cream icing over the top of the cake. Let the cake cool completely before slicing and serving.
4. Serve and Enjoy:
   Slice the cake into squares and enjoy this sweet, creamy, and delicious Strawberry Honeybun Cake with strawberry cream icing! The combination of textures and flavors will have everyone coming back for seconds.

Nutrition Facts

Servings: 12 slices (based on a 9×13-inch pan)

Calories per Serving: 320 kcal (approximate)

• Total Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Cholesterol: 40mg
• Sodium: 160mg
• Carbohydrates: 52g
• Fiber: 1g
• Sugars: 38g
• Protein: 2g

Note: Nutritional values are approximate and can vary depending on specific ingredients used.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes (excluding cooling time)
• Yield: 12 slices

How to Serve

This Strawberry Honeybun Cake with Strawberry Cream Icing is a versatile dessert that can be served in a variety of ways:

• For Special Occasions: Serve it for birthdays, holidays, or family gatherings as a show-stopping dessert.
• As a Dessert: It’s perfect for serving after dinner, with a warm cup of coffee or tea.
• With Ice Cream: For an indulgent treat, serve a slice of cake with a scoop of vanilla or strawberry ice cream.
• For a Breakfast Treat: The cake is sweet and flavorful enough to enjoy as a breakfast or brunch treat, alongside a hot beverage.
• As a Snack: Perfect for afternoon tea or coffee breaks, these slices of cake make a sweet snack.

Additional Tips

1. Use Fresh or Frozen Strawberries: Both fresh and frozen strawberries work well in this recipe. Just make sure to thaw and drain the frozen strawberries to avoid excess moisture in the batter.
2. Adjust the Icing Consistency: If the icing is too thick, add a little more milk to make it easier to drizzle over the cake. If it’s too runny, add a little more powdered sugar.
3. Add a Touch of Lemon: For a slight citrusy twist, add a teaspoon of lemon juice to the icing for extra freshness.
4. Ensure the Cake is Fully Cooled: Let the cake cool completely before serving, as this will allow the icing to set properly and prevent it from melting off the warm cake.
5. Use a Whisk for a Smooth Batter: When mixing the cake batter, use a whisk to ensure it’s smooth and lump-free.

Recipe Variations

While this cake is delicious as is, here are some fun variations to try:

• Chocolate Strawberry Honeybun Cake: Add a tablespoon of cocoa powder to the cake mix to make a chocolate version of this cake. You can also add chocolate chips to the batter for an extra chocolatey touch.
• Lemon Strawberry Honeybun Cake: Add lemon zest to the cake batter for a refreshing lemony flavor that pairs perfectly with the strawberries.
• Nuts in the Cake: Stir in a handful of chopped nuts (like walnuts or pecans) to the batter for added texture and a nutty flavor that complements the strawberries.
• Sugar-Free Version: Use a sugar substitute like Stevia or monk fruit to make a lower-calorie version of this cake, perfect for those on a sugar-restricted diet.

Serving Suggestions

• Top with Fresh Fruit: Garnish each slice with additional fresh strawberries or even raspberries for a fresh and colorful touch.
• Serve with Whipped Cream: Top each slice with a dollop of fresh whipped cream for extra creaminess and flavor.
• Pair with a Hot Beverage: Enjoy this cake with a cup of hot coffee, tea, or hot chocolate to balance out the sweetness of the cake and icing.

Freezing and Storage

• Freezing: If you have leftovers or want to prepare the cake ahead of time, you can freeze it. Wrap the cake tightly in plastic wrap and then in foil, or place it in an airtight container. The cake will stay fresh for up to 3 months in the freezer. When ready to serve, thaw it at room temperature and drizzle the icing over the cake before serving.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. Allow the cake to come to room temperature before serving for the best taste and texture.

FAQ Section

1. Can I use a different type of cake mix?
   Yes, you can substitute the vanilla cake mix with a yellow or white cake mix for a slightly different flavor, but the vanilla gives the cake a nice, classic taste.
2. Can I use frozen strawberries?
   Yes, frozen strawberries work well in this recipe. Just be sure to thaw and drain them to avoid excess moisture in the cake.
3. Can I make this cake ahead of time?
   Absolutely! This cake can be made a day ahead. Just store it in an airtight container and add the icing just before serving.
4. How can I make this cake gluten-free?
   To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend, and ensure that the cake mix is gluten-free.
5. Can I use other berries instead of strawberries?
   Yes, raspberries, blueberries, or blackberries would work well in this recipe for a different flavor profile.
6. What can I use if I don’t have sour cream?
   You can substitute sour cream with Greek yogurt or buttermilk for a similar texture and tangy flavor.
7. How can I make the icing thicker?
   Add more powdered sugar to the icing if it’s too thin for your liking.
8. Is the icing necessary?
   While the icing adds sweetness and a beautiful finish to the cake, the cake itself is delicious on its own, and you can skip the icing if you prefer.
9. Can I use a different icing?
   Yes, you can use cream cheese frosting or a simple glaze made with powdered sugar and milk if you prefer a different flavor.
10. Can I make this cake in a round pan?
    Yes, you can make this cake in a round cake pan, but adjust the baking time and keep an eye on it as round pans may bake faster than a 9×13-inch pan.

Conclusion

Strawberry Honeybun Cake with Strawberry Cream Icing is a show-stopping dessert that combines the best of fresh strawberries, cinnamon, and a sweet, creamy icing. Whether you’re celebrating a special occasion or simply indulging in something sweet, this cake is sure to please. With its soft, moist texture and irresistible strawberry flavor, it’s the perfect treat for any gathering. Don’t hesitate to try this recipe—you’ll be making it time and time again!

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