Meet your new obsession: Strawberry Honeybun Cake with Strawberry Cream Icing. A gorgeous pink delight that looks as impressive as it tastes, this cake starts with the irresistible flavors of a classic honeybun cake but brings a summery twist thanks to strawberry cake mix, strawberry preserves, and an unforgettable strawberry cream icing. Every bite is plush, swirled with cinnamon-sugar and luscious strawberry ribbons, then finished with a tangy-sweet, dreamy drizzle your friends and family will swoon over. Whether you’re preparing it as the star of your next gathering or sneaking a piece with your afternoon tea, this Strawberry Honeybun Cake with Strawberry Cream Icing is the kind of treat that makes memories.
Ingredients You’ll Need
Ingredients You’ll Need
Great bakes start with great ingredients, and you’ll love how straightforward this list is. Each item plays a key role, from moisture and richness to sweet-tart strawberry flair and irresistible crunch. Gather these goodies and you’re halfway to dessert heaven!
- Strawberry cake mix: The base of the cake, infusing every crumb with vibrant strawberry flavor and lovely color.
- Large eggs: Four eggs give the cake structure and a wonderfully tender crumb.
- Sour cream: Ensures the cake turns out incredibly moist and just a bit tangy for balance.
- Vegetable oil: Keeps the cake extra soft and easy to mix together.
- Granulated sugar: Lends classic sweetness and helps create that honeybun signature swirl.
- Brown sugar: Adds lovely caramel undertones that make this cake truly addictive.
- Ground cinnamon: Delivers warmth and depth, echoing the classic honeybun cake flavor.
- Vanilla extract: Adds extra aroma and depth to both the batter and the icing.
- Strawberry preserves: Ripples of fruity strawberry that make every slice extra special.
- Chopped pecans (optional): Brings crunch and nutty flavor—sprinkle on top for a Southern bakery finish!
- Powdered sugar: The backbone of the Strawberry Cream Icing—sweet, silky, and wonderful for drizzling.
- Heavy cream: Gives the icing its luscious, pourable texture; use extra for a thinner glaze.
- Strawberry puree or strawberry jam: Intensifies that berry flavor and gives the icing a pop of rosy color.
- Pinch of salt: Just enough to balance the sweetness in the icing.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F—this ensures even baking right from the get-go. Grease a 9×13-inch baking dish thoroughly, making sure to get into every corner so your Strawberry Honeybun Cake with Strawberry Cream Icing turns out with perfect, easy-to-release slices.
Step 2: Mix the Strawberry Cake Batter
In a large mixing bowl, combine the strawberry cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Whisk or beat until the batter is smooth and no dry spots remain. This luscious pink batter is the secret to that soft, springy texture and beautiful color in every bite.
Step 3: Create the Cinnamon-Sugar Swirl
In a smaller bowl, mix together the granulated sugar, brown sugar, and cinnamon. This becomes your irresistible swirl, reminiscent of a honeybun’s warm, gooey center, and adds serious flavor dimension to your Strawberry Honeybun Cake with Strawberry Cream Icing.
Step 4: Assemble the Layers
Pour half of the strawberry batter into the prepared pan, smoothing it out in an even layer. Sprinkle the entire cinnamon-sugar mixture over the top, then add dollops of strawberry preserves and swirl gently with a butter knife. It doesn’t have to be perfect—those swirls are what make each slice unique!
Step 5: Add the Final Batter & Bake
Spread the remaining batter evenly over your cinnamon-sugar and strawberry swirls to seal in all that flavor. Slide the dish into your preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center emerges clean (with maybe a few moist crumbs attached). The aroma alone at this point is irresistible!
Step 6: Make the Strawberry Cream Icing
While the cake is cooling slightly, whisk together the powdered sugar, heavy cream, strawberry puree or jam, vanilla extract, and a pinch of salt in a medium bowl. Stir until glossy and pourable—add a splash more cream if you want a thinner drizzle or less for a thick, creamy topping.
Step 7: Ice, Top, and Enjoy!
Pour the Strawberry Cream Icing generously over your still-warm cake so it seeps into all the nooks and crannies. If you love a little crunch, sprinkle chopped pecans over the top. Wait about 15 minutes, then slice and serve while the cake is still warm and incredibly gooey.
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing
Garnishes
This cake loves a flourish! Sprinkle extra chopped pecans for crunch, or dot with fresh, halved strawberries to accentuate the rosy color. A handful of freeze-dried strawberry bits offers great texture and a punchy strawberry pop.
Side Dishes
Pair your Strawberry Honeybun Cake with Strawberry Cream Icing with a scoop of vanilla ice cream or a dollop of whipped cream for a classic finish. For a light and fresh counterpoint, serve it with a citrus fruit salad or a cool glass of strawberry lemonade.
Creative Ways to Present
Cut the cake into tidy squares and nestle each one into cupcake liners for a party-ready dessert tray, or serve warm in shallow bowls with a splash of cold cream. Turn leftovers into a gorgeous trifle, layering cake, whipped cream, and fresh berries in glass jars for an easy showstopper.
Make Ahead and Storage
Storing Leftovers
Cover the cake tightly with plastic wrap or store in an airtight container—room temperature is perfect for up to three days, or refrigerate for up to five days if you want to savor every last bite. The cake stays soft, and the Strawberry Cream Icing keeps its dreamy texture.
Freezing
To freeze, wrap cooled, un-iced cake (or individual iced slices) tightly in plastic wrap and then in foil. Freeze for up to two months. If you’ve already added the Strawberry Cream Icing, it’ll freeze well, though it may lose a bit of the glossy finish after thawing—still delicious, promise!
Reheating
To bring back that fresh-from-the-oven taste, microwave individual slices for 10–15 seconds or gently reheat a covered pan in a 300°F oven. This refreshes the tender crumb and makes the Strawberry Honeybun Cake with Strawberry Cream Icing as gooey and aromatic as day one.
FAQs
Can I use a homemade strawberry cake base instead of a boxed mix?
Absolutely! If you prefer scratch baking, substitute your favorite homemade strawberry cake recipe in place of the boxed mix and follow the rest of the method as written. Just be sure to keep the batter amount similar for best results.
How do I make the Strawberry Cream Icing thicker or thinner?
For a thicker icing, simply reduce the amount of heavy cream. Add it one tablespoon at a time until you achieve your perfect consistency. For a thinner, more glaze-like finish, add a bit more cream or even a splash of milk.
Can I substitute the pecans with another nut or leave them out?
The pecans are completely optional. Walnuts or sliced almonds make great substitutes, or leave out the nuts entirely for a soft, nut-free treat that lets the strawberry shine.
Can I fold fresh strawberries into the batter?
Absolutely! Chopping and folding in a handful of fresh strawberries adds amazing bursts of real fruit and extra moisture. Just be sure to dab them dry with a paper towel first to minimize excess liquid.
Does the cake need to be refrigerated?
While Strawberry Honeybun Cake with Strawberry Cream Icing keeps well covered at room temperature for up to three days, feel free to refrigerate it if your kitchen is warm or if you want to extend its shelf-life up to five days. Be sure to bring slices to room temperature before enjoying for maximum flavor.
Final Thoughts
If you’re in the mood for a decadent dessert that’s vibrant, summery, and truly memorable, this Strawberry Honeybun Cake with Strawberry Cream Icing absolutely delivers. Gather your ingredients, grab your favorite mixing bowl, and let the swirls of strawberry and cinnamon work their magic—you owe yourself (and your loved ones) a taste of this berry-kissed delight!
Print
Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of strawberry with this moist and flavorful Strawberry Honeybun Cake topped with a luscious Strawberry Cream Icing. Perfect for any occasion!
Ingredients
Cake:
- 1 box strawberry cake mix
- 4 large eggs
- 3/4 cup sour cream
- 3/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup strawberry preserves
- 1/2 cup chopped pecans (optional)
Strawberry Cream Icing:
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream
- 2 tablespoons strawberry puree or strawberry jam
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Mix cake ingredients: In a large mixing bowl, combine the strawberry cake mix, eggs, sour cream, oil, and vanilla extract. Mix until smooth.
- Prepare cinnamon-sugar mixture: In a small bowl, stir together granulated sugar, brown sugar, and cinnamon.
- Layer and swirl: Pour half of the cake batter into the pan, sprinkle with cinnamon-sugar mixture, swirl in strawberry preserves, then pour the remaining batter on top.
- Bake: Bake for 35–40 minutes until a toothpick inserted in the center comes out clean.
- Make icing: Whisk together powdered sugar, cream, strawberry puree, vanilla, and salt until smooth.
- Ice the cake: Drizzle the warm cake with the icing and sprinkle with pecans if desired.
- Serve: Allow to cool before slicing and serving.
Notes
- For extra strawberry flavor, fold in chopped fresh strawberries to the batter.
- If you prefer a thicker icing, reduce the cream slightly.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
