Strawberry Honeybun Cake with Strawberry Cream Icing

This Strawberry Honeybun Cake is a delicious twist on the classic honeybun cake, with layers of cinnamon sugar, juicy strawberries, and a beautiful strawberry cream icing. It’s an easy, flavorful dessert that’s perfect for any occasion, from family gatherings to spring celebrations.

Why You’ll Love This Recipe

Moist and Flavorful: Sour cream and strawberry puree keep the cake incredibly moist and tender.
Delicious Strawberry Flavor: Fresh or frozen strawberries add a fruity twist, balanced by a hint of cinnamon.
Easy to Make: With a simple cake mix base, it’s quick to prepare but tastes homemade.
Beautiful Presentation: The pink strawberry cream icing is not only delicious but makes the cake visually stunning.

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 Strawberry Cream Icing

2 cups powdered sugar
2 tablespoons milk (more as needed)
½ cup strawberry puree (blend fresh strawberries until smooth)
1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan to prevent sticking.

Step 2: Prepare the Cake Batter

In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until smooth and well combined.
In a small bowl, mix together the brown sugar and ground cinnamon, then set aside.

Step 3: Assemble the Cake

Pour half of the cake batter into the prepared baking pan, spreading it evenly.
Sprinkle half of the brown sugar-cinnamon mixture over the batter.
Evenly distribute the diced strawberries over the cinnamon sugar layer.
Pour the remaining cake batter on top, smoothing the surface.
Sprinkle the rest of the brown sugar-cinnamon mixture on top of the cake.

Step 4: Bake the Cake

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Prepare the Strawberry Cream Icing

While the cake bakes, prepare the icing by mixing the powdered sugar, milk, strawberry puree, and vanilla extract in a bowl.
Whisk until smooth, adding a bit more milk if necessary to reach a drizzling consistency.

Step 6: Ice the Cake

Allow the cake to cool in the pan for 10-15 minutes before drizzling the strawberry cream icing over the top.
Let the cake cool completely before slicing for best results.

Step 7: Serve and Enjoy

Slice the cake and enjoy this Strawberry Honeybun Cake with its delightful strawberry cream icing!

Kitchen Equipment Needed

Mixing bowls
Whisk
Measuring cups and spoons
9×13-inch baking pan
Spatula

Serving and Storage Tips

Serving Suggestions: This cake is delicious served at room temperature or slightly chilled. It’s a great addition to brunch, afternoon tea, or any dessert table.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.

Recipe Variations

Add a Glaze Drizzle: For extra sweetness, drizzle a vanilla or cream cheese glaze over the strawberry icing.
Add Chocolate Chips: Sprinkle mini chocolate chips into the cake batter for a chocolate-strawberry combination.
Use Blueberries: Substitute diced strawberries with blueberries for a different berry flavor.
Nutty Topping: Add chopped pecans or walnuts to the brown sugar-cinnamon layer for crunch.

Helpful Notes

Let the Cake Cool Slightly Before Icing: Allowing the cake to cool for 10-15 minutes helps the icing set beautifully without melting.
Adjust Icing Consistency: Add milk a teaspoon at a time to achieve a pourable but thick icing.
Fresh or Frozen Strawberries: Fresh strawberries work best, but if using frozen, thaw and drain them to avoid excess moisture.

Tips from Well-Known Chefs

Ina Garten’s Cake Tip: Always use room temperature eggs for a fluffier, well-combined batter.
Martha Stewart’s Frosting Advice: For vibrant, flavorful icing, use fresh fruit puree and adjust the sweetness with powdered sugar.

Frequently Asked Questions

Can I use a homemade vanilla cake recipe instead of boxed mix?
Yes, you can substitute a homemade vanilla cake base for the boxed mix, following the same steps with homemade batter.

Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt works well as a substitute for sour cream and will add a bit of extra tanginess.

How do I keep the cake from getting soggy with strawberries?
Make sure to drain any excess moisture from frozen strawberries or pat fresh strawberries dry before adding them to the batter.

Can I make the icing thicker?
Yes, adjust the consistency by adding more powdered sugar if you prefer a thicker icing.

What if I don’t have strawberry puree?
You can use strawberry jam for a similar flavor. Simply reduce the amount of powdered sugar slightly to balance the sweetness.

This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful and easy dessert bursting with flavor. Enjoy each moist, fruity bite and the sweet-tangy icing that makes it a crowd-pleaser!