If you love classic Southern sheet cakes and playful, nostalgic flavors, you are absolutely going to fall head over heels for Strawberry Honeybun Cake with Strawberry Cream Icing. Picture ultra-moist, strawberry-scented cake with a ripple of brown sugar and cinnamon running through the center, all crowned with a glossy, rosy, melt-into-the-crumb strawberry cream icing. It’s the sort of cake that turns snack time into a celebration and makes everyone at the table feel just a little more special. Whether you’re baking for a potluck, birthday, or a cozy afternoon at home, this treat is guaranteed to steal the show!
Ingredients You’ll Need
The magic of Strawberry Honeybun Cake with Strawberry Cream Icing is that it’s made with everyday ingredients, yet each one has a vital part to play. The cake is delightfully straightforward—every addition brings another layer of flavor, tenderness, and that show-stopping color. Let’s take a look at our essential building blocks.
- Strawberry cake mix: A shortcut that delivers reliable texture and that lovely strawberry hue every time—and saves you plenty of fuss.
- Large eggs (3): They bind everything together and create a rich, tender crumb.
- Sour cream: Adds incredible moisture and a slight tang that balances the sweetness perfectly.
- Vegetable oil: Keeps the cake light, fluffy, and bakery-soft.
- Granulated sugar: Boosts sweetness and helps lock in moisture.
- Milk: Helps to loosen the batter and create that classic, soft cake texture.
- Vanilla extract: Rounds out the flavors and makes everything a bit more luxurious.
- Light brown sugar: Where the honeybun magic truly happens, lending a warm molasses note to the swirl inside.
- Ground cinnamon: For that signature cozy-spice swirl running through the cake.
- Powdered sugar: Ensures the icing is silky-smooth and sweet, ready to glide over the cake.
- Strawberry preserves: Infuses the icing with real berry flavor and a hint of blushing pink.
- Heavy cream: Creates luscious texture in the icing and makes it perfectly spreadable.
- Pinch of salt: Just a tiny bit sharpens every flavor in the icing, so nothing tastes flat.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing
Step 1: Prep the Pan and Oven
Before you get started, preheat your oven to 350°F and generously grease a 9×13-inch baking pan. This is the foundation for ensuring your Strawberry Honeybun Cake with Strawberry Cream Icing lifts out effortlessly, so don’t skip the pan prep—your future self will thank you at cleanup time!
Step 2: Mix the Cake Batter
Grab a large mixing bowl and whisk together the strawberry cake mix, eggs, sour cream, oil, granulated sugar, milk, and vanilla extract. Keep stirring until the batter is smooth and beautifully pink; it should feel thick but easily spreadable, promising a moist and rich crumb once baked.
Step 3: Make the Cinnamon Sugar Filling
In a small bowl, mix the light brown sugar and ground cinnamon together. This blend brings the cozy, honeybun-like flavor that ripples through each slice, delivering a delightful surprise in every bite.
Step 4: Build the Cake Layers
Pour half of your cake batter into the prepared baking pan and spread it out evenly. Sprinkle all the cinnamon-sugar mixture over the first layer—don’t be shy here—then gently spread the remaining cake batter on top. This creates that irresistible swirl, marrying strawberry and cinnamon in the most comforting way.
Step 5: Swirl and Bake
Take a butter knife and gently swirl the top layer, just enough to create ribbons of cinnamon throughout the cake without over-mixing. Pop it into the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will be filled with the warm aroma of strawberries and spice!
Step 6: Make the Strawberry Cream Icing
While the cake is baking, whisk together the powdered sugar, strawberry preserves, heavy cream, vanilla extract, and a pinch of salt. This icing is quick, pretty, and full of flavor. You want it smooth and pourable—add a splash more cream if it needs thinning.
Step 7: Ice the Warm Cake and Serve
Let the baked cake cool for 10 to 15 minutes, then spread the strawberry cream icing evenly over the top while the cake is still a bit warm. The icing will set slightly but stay luscious. Allow everything to settle before slicing into perfect squares—or eat it warm for an experience that’s positively dreamy!
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing
Garnishes
Dress up your Strawberry Honeybun Cake with Strawberry Cream Icing by showering it with sliced fresh strawberries, a sprinkle of freeze-dried strawberry crumbs, or a few mint leaves for a fresh pop. A dusting of powdered sugar looks enchanting if you’re feeling extra fancy!
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or a light fruit salad to keep things bright. For a more decadent twist, a glass of cold milk or a mug of creamy coffee hits all the comfort notes alongside a generous slab of cake.
Creative Ways to Present
Cut the cake into cubes and layer with whipped cream and berries to make show-stopping parfaits, or bake it in muffin tins for darling individual portions. If you’re feeling playful, drizzle extra strawberry preserves over each slice right before serving to boost the pink power even higher!
Make Ahead and Storage
Storing Leftovers
Cover any remaining Strawberry Honeybun Cake with Strawberry Cream Icing tightly with foil or plastic wrap and keep at room temperature for up to three days. The flavors deepen as it sits, and the cake stays tender and moist—if anything, it’s even better on day two!
Freezing
To freeze, wrap individual pieces or the whole baked (and fully cooled) cake in plastic wrap, followed by a layer of aluminum foil. Pop it in the freezer for up to one month. Thaw overnight in the refrigerator or on the counter before enjoying. If you plan to freeze, wait to ice until after thawing for the best texture.
Reheating
You can gently reheat slices in the microwave for 10-15 seconds, just until the cake is soft and the icing gets a little glossy again. This quick warm-up brings back the just-baked magic without losing any of that signature strawberry flavor.
FAQs
Can I use homemade strawberry cake instead of a boxed mix?
Absolutely! If you have a favorite homemade strawberry cake recipe, you can use it as the base—but make sure the batter quantity matches the box mix called for. The boxed version keeps things simple and quick without sacrificing taste or color.
What’s the best way to get smooth, spreadable strawberry cream icing?
For the creamiest icing, sift your powdered sugar to eliminate lumps and whisk or beat the mixture until silky. If it seems thick, add a splash more heavy cream; if it’s too runny, a tablespoon or two more powdered sugar will do the trick.
Can I add chopped fresh strawberries to the batter or icing?
Yes! Chopped fresh strawberries in the icing or as a mix-in for the cake batter will bump up that strawberry flavor and look lovely. Just be aware that adding too many berries can make the cake extra moist, so keep it to a small handful.
How do I know when the cake is done baking?
You’ll know it’s ready when a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs (no wet batter). The edges should be lightly golden, and the center should spring back when gently pressed.
Is Strawberry Honeybun Cake with Strawberry Cream Icing suitable for making ahead for parties?
Definitely! This cake can be baked and iced a day in advance, and it only gets better as the flavors develop. Simply store it covered until party time, and enjoy the convenience of a fuss-free, crowd-pleasing dessert.
Final Thoughts
Life is too short for boring desserts, so gather your ingredients and treat yourself to a slice (or two!) of Strawberry Honeybun Cake with Strawberry Cream Icing. With its vibrant color, nostalgic honeybun swirl, and creamy strawberry topping, it’s bound to become a cherished favorite with your family and friends. Don’t forget to share a photo—you’re about to bake something truly special!
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 this Strawberry Honeybun Cake with a luscious Strawberry Cream Icing. A moist strawberry cake with a sweet cinnamon swirl, topped with a creamy strawberry icing – a perfect treat for any occasion.
Ingredients
For the cake:
- 1 box (15.25 oz) strawberry cake mix
- 3 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
For the filling:
- ¾ cup light brown sugar
- 2 teaspoons ground cinnamon
For the icing:
- 1 cup powdered sugar
- 2 tablespoons strawberry preserves
- 2 tablespoons heavy cream (more as needed)
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking pan.
- Mix the cake batter: In a large bowl, combine the cake mix, eggs, sour cream, oil, granulated sugar, milk, and vanilla extract until smooth.
- Prepare the filling: In a small bowl, mix brown sugar and cinnamon.
- Layer the cake: Pour half of the batter into the pan, sprinkle cinnamon-sugar mixture, add remaining batter, and swirl with a knife.
- Bake: Bake for 35–40 minutes until a toothpick comes out clean.
- Make the icing: Whisk together powdered sugar, strawberry preserves, cream, vanilla, and salt until smooth.
- Ice the cake: Spread icing over the warm cake and let it set before serving.
Notes
- You can use strawberry jam instead of preserves.
- Enhance the icing by adding chopped fresh strawberries.
- Store leftovers covered at room temperature for up to 3 days.
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