Strawberry Honeybun Cake with Creamy Strawberry Icing Recipe

Meet your new favorite dessert: the Strawberry Honeybun Cake with Creamy Strawberry Icing. This delightfully moist cake takes everything you loved about classic honeybun cake and gives it a berry-bright twist, with layers of sweet cinnamon, pockets of juicy strawberries, and a lusciously pink, creamy icing that tastes like summer in every bite. Whether you’re baking for a weekend get-together or just want to treat yourself to something truly special, this cake is guaranteed to impress and bring everyone running to the table!

Ingredients You’ll Need

One of the joys of making Strawberry Honeybun Cake with Creamy Strawberry Icing is just how fuss-free the ingredient list is. Each component lends something vital—whether it’s moisture, sweetness, tang, or a burst of color—to make the cake unforgettable from the very first forkful.

• Vanilla cake mix (1 box, 15.25 oz): The perfect shortcut for a soft, tender crumb every time.
• Large eggs (3): These bind the cake and provide rich structure and flavor.
• Sour cream (1 cup): Essential for unbeatable moisture and tang, making each bite extra luscious.
• Vegetable oil (½ cup): Keeps the cake light and fluffy, with an even, tender texture.
• Vanilla extract (1 teaspoon): Adds warmth and rounds out the flavors beautifully.
• Ground cinnamon (1 teaspoon): Brings a subtle, comforting spice that’s a classic honeybun signature.
• Brown sugar (½ cup): Deepens the sweetness and helps create that irresistible swirl.
• Diced strawberries (1 cup, fresh or thawed and drained if frozen): Offers juicy tartness and bursts of natural color throughout the cake.
• Powdered sugar (2 cups, for icing): Makes the icing luxuriously smooth and perfectly sweet.
• Milk (2 tablespoons, for icing): Loosens and lightens the icing for a pourable consistency.
• Strawberry puree (½ cup, for icing): Infuses fresh berry brightness right into the creamy drizzle.
• Vanilla extract (1 teaspoon, for icing): Elevates the icing with a little cozy warmth.

How to Make Strawberry Honeybun Cake with Creamy Strawberry Icing

Step 1: Preheat and Prepare Your Pan

Begin by setting your oven to 350°F (175°C); this ensures every corner of your cake bakes up perfectly golden. Grease and flour a 9×13-inch pan, or, for an easy-lift option, line it with parchment paper. This prevents any sticking and makes for effortless serving later on—plus, you’ll keep your cake’s edges beautiful and intact!

Step 2: Mix the Cake Batter

Grab your largest mixing bowl and combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Stir just until smooth and no dry bits remain, being careful not to overmix. This will guarantee a soft, fluffy texture that practically melts in your mouth every time.

Step 3: Layer and Swirl

Spread half the batter evenly into the prepared pan. In a small bowl, stir together the brown sugar and cinnamon, then sprinkle half of this mixture right over the batter. Dot your cake with those gorgeous diced strawberries, making sure each bite gets a taste. Pour the rest of the batter on top, finish with the remaining cinnamon-sugar, and get ready for some seriously lovely swirls baked right in.

Step 4: Bake the Cake

Pop the pan into your preheated oven and bake for 30 to 35 minutes. The aroma will be absolutely irresistible! Check for doneness with a toothpick—it should come out mostly clean (a few moist crumbs are ok). Let the cake cool for about 10-15 minutes before adding the icing.

Step 5: Whip Up the Creamy Strawberry Icing

While your cake cools slightly, whisk together the powdered sugar, milk, strawberry puree, and vanilla extract in a medium bowl. Adjust the milk for your perfect pouring texture, and for extra tang, blend in a few tablespoons of cream cheese. The icing should be thick but fluid, ready to pour and hug every inch of your cake.

Step 6: Drizzle, Garnish, and Serve

Pour the creamy strawberry icing generously over the slightly warm cake—watch it cascade into the little nooks and cinnamon swirls! Smooth it with a spatula or let it drizzle naturally for a rustic look. Top with fresh strawberry slices or mint leaves to finish, and you’ve got a Strawberry Honeybun Cake with Creamy Strawberry Icing that’s ready for any celebration.

How to Serve Strawberry Honeybun Cake with Creamy Strawberry Icing

Garnishes

For a show-stopping presentation, scatter a handful of freshly sliced strawberries or a sprig of mint across the top. A light dusting of powdered sugar can add that magical, bakery-style finish—and a touch of extra sweetness. Lovely edible flowers also pair beautifully, giving your cake an elegant, springtime feel.

Side Dishes

Though this Strawberry Honeybun Cake with Creamy Strawberry Icing looks and tastes brilliant all on its own, it’s truly delightful with a scoop of vanilla ice cream or a dollop of lightly whipped cream. If you want to add a refreshing contrast, serve alongside a bowl of mixed berries or a tart lemon sorbet.

Creative Ways to Present

For special occasions, try cutting the cake into squares and stacking them in cupcake liners for handheld treats, or layer slices into parfait glasses with fresh cream and berries. You can even bake the batter in muffin tins for mini honeybun cakes, making for an adorable addition to any brunch or party table!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover the pan tightly with plastic wrap or transfer slices to an airtight container. The Strawberry Honeybun Cake with Creamy Strawberry Icing keeps wonderfully moist for up to three days at room temperature—just be sure to keep it in a cool spot away from direct sunlight.

Freezing

This cake freezes like a dream! Allow the Strawberry Honeybun Cake with Creamy Strawberry Icing to cool completely and, if possible, skip the icing until after thawing for best texture. Slices can be wrapped individually and stored in freezer-safe containers for up to two months. Thaw at room temperature or overnight in the fridge.

Reheating

To recapture that fresh-baked magic, warm slices gently in the microwave for about 10–15 seconds, or in a low-temperature oven. If you’ve frozen your cake, bring it to room temperature before serving. Add a fresh drizzle of icing after reheating if you want that silky, just-baked finish!

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just make sure any frozen strawberries are fully thawed and drained to keep your cake from turning soggy. While fresh berries give that extra burst of flavor and a firmer bite, frozen works beautifully when properly prepped.

How do I make this cake gluten free?

Swap in your favorite gluten-free vanilla cake mix and double-check that all other ingredients (like baking powder or icing sugar, if adding) are certified gluten free. The rest of the recipe follows the exact same steps and yields a wonderfully tender, fruity cake.

Can I bake this as cupcakes instead of a sheet cake?

Yes, you can! Line muffin tins with cupcake liners, fill each about two-thirds full, and shorten the baking time to 18–22 minutes. Watch for lightly golden tops and use the toothpick test for doneness.

Is there a way to make the icing tangier or thicker?

For a tangier, thicker icing, beat in a few tablespoons of softened cream cheese along with the other icing ingredients. This gives you a Strawberry Honeybun Cake with Creamy Strawberry Icing that’s a little richer and oh-so-luxurious!

How long will the cake stay fresh with the icing?

When stored properly at room temperature, it stays moist and fresh for up to three days. For longer keeping, refrigerate the cake (covered) and bring it to room temp before serving for best texture and flavor.

Final Thoughts

I hope you feel inspired to bake up your own Strawberry Honeybun Cake with Creamy Strawberry Icing soon. It’s a recipe that’s guaranteed to make you the star of any dessert table, and it might just become your new signature dish. Enjoy every sweet, strawberry-swirled bite!

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