Introduction
Ever had one of those sweet treats that made you pause mid-bite and go, “Wow, this is heavenly!”? That’s exactly the magic of the Strawberry Honeybun Cake with Strawberry Cream Icing. It’s a dessert that dances between a cozy classic and a fresh, fruity delight—like your grandma’s honeybun cake met a summer strawberry patch. Whether you’re baking for a potluck, birthday, or just because it’s Tuesday, this cake fits the bill.
Let’s walk you through everything you need to know—from the ingredients to the deliciously drizzled icing on top. You’ll be surprised how simple it is to bring this flavorful wonder to life.
1. What is Strawberry Honeybun Cake?
Think of the Strawberry Honeybun Cake as the joyful child of a moist coffee cake and a sweet fruit-filled pastry. Inspired by the classic honeybun cake (known for its swirls of cinnamon and brown sugar), this version gets a fresh upgrade with juicy diced strawberries and a luscious strawberry cream icing.
2. Why You’ll Love This Recipe
Quick and easy: Using boxed cake mix saves time without compromising flavor.
Moist and fluffy: Thanks to sour cream and eggs, the texture is spot on.
Flavor-packed: Cinnamon, brown sugar, and real strawberries—what’s not to love?
Crowd-pleaser: Perfect for brunches, birthdays, or just a family dessert night.
3. Ingredients Needed
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 Strawberry Cream Icing:
2 cups powdered sugar
2 tablespoons milk
1/2 cup strawberry puree (blend fresh strawberries until smooth)
1 teaspoon vanilla extract
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Servings: 12
4. Tips for Choosing the Best Strawberries
Fresh strawberries are like summer in fruit form. For this recipe, pick bright red strawberries that smell sweet and have no white tops. If using frozen, make sure they’re fully thawed and drained—you don’t want excess water ruining your batter.
5. Step-by-Step Baking Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large bowl, mix cake mix, eggs, sour cream, oil, and vanilla extract until smooth.
In a small bowl, combine brown sugar and cinnamon.
Pour half the batter into the prepared pan and spread evenly.
Sprinkle half the sugar-cinnamon mix over the batter.
Distribute strawberries evenly over the sugar layer.
Add the remaining batter and smooth the surface.
Top with the rest of the cinnamon-sugar mix.
Bake for 30–35 minutes, or until a toothpick comes out clean.
While baking, prepare the icing by mixing powdered sugar, milk, strawberry puree, and vanilla until smooth. Adjust thickness with more milk if needed.
Cool the cake for 10–15 minutes, then drizzle the icing on top.
Let it cool completely before serving.
6. How to Make the Perfect Strawberry Cream Icing
The icing is the crown jewel. The secret is in the strawberry puree—freshly blended strawberries give a real fruity kick that bottled flavoring just can’t match. Mix in powdered sugar slowly to avoid lumps, and adjust milk to get that silky-smooth drizzle that glides over the warm cake like a strawberry waterfall.
7. Can You Use Frozen Strawberries?
Absolutely. Just make sure you thaw and drain them well. Excess water can mess with the batter’s consistency and make your cake soggy. If they look too mushy after thawing, give them a gentle pat with a paper towel.
8. The Secret Behind the Cinnamon-Sugar Layer
That brown sugar and cinnamon layer acts like a flavor ribbon in the middle of your cake. It melts into the batter as it bakes, giving you a warm, spiced swirl in every bite—like the comfort of a honeybun rolled into a fruity cake.
9. Baking Tips for a Moist, Fluffy Cake
Don’t overmix the batter—just enough to combine.
Use room-temperature eggs and sour cream for a smoother blend.
Grease your pan well to prevent sticking, or line it with parchment paper for extra safety.
Check doneness with a clean toothpick—if it comes out wet, give it 5 more minutes.
10. Common Mistakes and How to Avoid Them
Using too many strawberries: Stick to the recipe amount to avoid sogginess.
Pouring icing on a hot cake: Wait at least 10–15 minutes or it will slide right off.
Skipping the cinnamon sugar layer: Don’t. It’s what gives the cake its honeybun flair!
11. How to Store and Keep the Cake Fresh
Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it—just bring to room temp before serving for best texture. You can also freeze it for up to 2 months (just hold off on the icing until after thawing).
12. Serving Suggestions
Top with whipped cream or a scoop of vanilla ice cream.
Pair it with coffee or sweet tea for a Southern-style treat.
Slice into squares and serve at brunch or baby showers.
13. Variations You Can Try
Swap vanilla cake mix for lemon or strawberry cake mix.
Add a layer of cream cheese filling for richness.
Sprinkle chopped nuts on top for texture.
Drizzle with white chocolate along with the strawberry icing.
14. Perfect Occasions to Serve This Cake
Mother’s Day brunch
Summer picnics
Birthday parties
Office potlucks
Or…just when you’re craving something sweet!
15. Final Thoughts
This Strawberry Honeybun Cake with Strawberry Cream Icing is one of those desserts that looks fancy but feels like home. It brings together the cozy spice of a honeybun with the fruity freshness of strawberries in the most delightful way. Plus, it’s easy enough for beginners and impressive enough for guests. So go ahead—bake it, slice it, and watch it disappear faster than you can say “second helping.”
FAQs
1. Can I make this cake a day ahead of time?
Yes! In fact, letting it rest overnight can enhance the flavors. Just store it in an airtight container at room temperature or in the fridge.
2. Can I double the recipe for a larger crowd?
Definitely. Just use two 9×13 pans or a larger baking tray and adjust baking time slightly. Keep an eye on the toothpick test.
3. What if I don’t have sour cream?
You can substitute with plain Greek yogurt or buttermilk for similar moisture and tang.
4. Can I use a different fruit instead of strawberries?
Absolutely. Try blueberries, raspberries, or even diced peaches. Just make sure they’re not too juicy.
5. Is this recipe suitable for kids?
Yes! It’s sweet, fruity, and not overly rich. Just be mindful of the cinnamon if your little ones are sensitive to spice.
Want to impress with minimal effort? This Strawberry Honeybun Cake with Strawberry Cream Icing might just become your new go-to dessert. Happy baking!
