If you have a sweet spot for strawberry desserts that combine tender crumb, a delightful cinnamon swirl, and a luscious frosting, you are in for a treat with this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe. This cake radiates warmth and sweetness in every bite, blending the nostalgic flavors of a honeybun with a fresh strawberry twist. It’s the perfect dessert to brighten up any day or celebrate a special occasion, showcasing that irresistible harmony of fruity freshness and cozy spices, all topped off with a creamy strawberry icing that’s simply unforgettable.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the perfect balance of flavors and textures in this cake. These ingredients are simple but thoughtfully selected to bring out the bright strawberry essence, the comforting cinnamon swirl, and a creamy frosting that ties everything together beautifully.
- Strawberry cake mix: The base of our cake, providing the bright pink color and burst of strawberry flavor.
- Vegetable oil: Keeps the cake moist and tender without overpowering the flavors.
- Large eggs: Bind ingredients perfectly and help the cake rise beautifully.
- Sour cream: Adds richness and a slight tang that balances the sweetness.
- Granulated sugar: Mixed with cinnamon to create the classic honeybun swirl.
- Ground cinnamon: The warm spice that complements the strawberries and adds depth.
- Vanilla extract: Enhances all the flavors, making them more vivid and inviting.
- Strawberry jam: For the luscious filling that melts into the batter.
- Powdered sugar: The sweet base of the creamy icing.
- Strawberry puree: Fresh or frozen and strained for a naturally vibrant icing flavor and pink hue.
- Heavy cream: Ensures the icing is silky and spreadable.
- Unsalted butter: Adds richness and soft texture to the frosting.
- Pinch of salt: Balances sweetness and heightens the overall flavor.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F and greasing and flouring a 9×13-inch baking pan to prevent sticking. In a large bowl, combine the strawberry cake mix, vegetable oil, eggs, sour cream, and the vanilla extract. Mix everything until the batter is smooth and all ingredients are well incorporated. This creates the luscious, berry-flavored base that will give the cake its signature softness.
Step 2: Make the Cinnamon-Sugar Swirl
In a small bowl, stir together the granulated sugar and ground cinnamon. This cinnamon-sugar mixture is essential for the honeybun effect — that sweet, warmly spiced swirl that sets this cake apart from ordinary strawberry cakes.
Step 3: Assemble the Layers
Pour half of the batter into your prepared pan, spreading it out evenly. Next, carefully spoon the strawberry jam over the batter to form a smooth layer. Sprinkle the cinnamon-sugar mixture evenly on top of the jam. Then, pour the remaining batter over everything and smooth it out gently. Using a butter knife, swirl through the layers to create beautiful ribbons of cinnamon and strawberry running through the cake.
Step 4: Bake the Cake
Bake the cake in your preheated oven for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 to 20 minutes before moving to the glaze step — this short cooling period ensures the icing melts into the cake just enough to become irresistibly luscious without sliding off.
Step 5: Make the Strawberry Cream Icing
While the cake cools, whisk together the powdered sugar, strawberry puree, melted butter, heavy cream, vanilla extract, and a pinch of salt until you achieve a smooth, pourable icing. The strawberry puree adds vibrant color and fresh flavor that perfectly balances the cinnamon in the cake. Spread this icing generously over the warm cake and allow it to set before slicing.
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Garnishes
Top your cake slices with fresh strawberries or a sprinkle of crushed freeze-dried strawberries to add visual appeal and a pop of fresh texture. A small dusting of cinnamon or a light drizzle of extra strawberry jam can also elevate the presentation while complementing the flavors.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to add creaminess alongside the cake’s fruity and spicy notes. If you want a beverage, a cup of freshly brewed coffee or a mild tea works perfectly to balance the sweetness.
Creative Ways to Present
Consider serving the cake in layers, adding fresh strawberry slices between each slice to amp up the strawberry quotient. Alternatively, cut the cake into squares and serve on a platter with mini forks for an inviting party-style presentation. For special occasions, garnish each serving with edible flowers or a dusting of powdered sugar for an elegant touch.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious Strawberry Honeybun Cake with Strawberry Cream Icing Recipe, cover any leftovers tightly with plastic wrap or an airtight container. Store at room temperature if you plan to finish it within two days, or refrigerate for up to five days to keep it fresh and moist.
Freezing
You can freeze the cake, but it’s best to freeze it without the icing to prevent any textural changes. Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to two months. Defrost in the fridge overnight and add fresh icing before serving.
Reheating
For a cozy treat, gently warm individual slices in the microwave for about 15 seconds. Warm slices bring back the soft crumb texture and intensify the flavors, especially when served slightly warm with the strawberry cream icing.
FAQs
Can I use homemade strawberry jam instead of store-bought?
Absolutely! Homemade strawberry jam often has a fresher, more vibrant flavor that can make your Strawberry Honeybun Cake with Strawberry Cream Icing Recipe taste extra special. Just be sure your jam isn’t too watery to avoid affecting the cake’s texture.
Is there a gluten-free version of this cake?
You can make a gluten-free version by substituting the strawberry cake mix with a gluten-free cake mix. Also, check your other ingredients for gluten content. The recipe should work just as well with these substitutions.
Can I substitute the sour cream with something else?
If you don’t have sour cream on hand, Greek yogurt is an excellent substitute that provides similar richness and tanginess, helping keep the cake moist and tender.
How do I make the strawberry puree for the icing?
Simply blend fresh or thawed frozen strawberries until smooth, then strain through a fine mesh sieve to remove seeds for a silky puree. This puree adds natural sweetness and color to the icing without any artificial flavoring.
Can I make this cake dairy-free?
Yes! Use dairy-free sour cream or a non-dairy yogurt alternative in the batter, and substitute the butter and heavy cream in the icing with their dairy-free counterparts such as margarine and coconut cream. The flavor will still shine through beautifully.
Final Thoughts
Making the Strawberry Honeybun Cake with Strawberry Cream Icing Recipe is such a joyful experience, and the result is a crowd-pleaser every single time. This cake stands out with its perfect balance of strawberry freshness and cinnamon warmth, wrapped up in a creamy, sweet icing that feels like a loving hug on a plate. Give it a try soon—you’ll find yourself coming back to this recipe again and again for those moments when you want unmistakable comfort and flavor.
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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
A delightful Strawberry Honeybun Cake featuring a moist strawberry cake base swirled with cinnamon sugar and strawberry jam, topped with a luscious strawberry cream icing. This easy-to-make American dessert combines the flavors of fresh strawberries and cinnamon for a comforting treat perfect for any occasion.
Ingredients
Cake
- 1 box (15.25 oz) strawberry cake mix
- ¾ cup vegetable oil
- 4 large eggs
- 1 cup sour cream
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon vanilla extract
Filling
- ½ cup strawberry jam
- ½ teaspoon cinnamon
Strawberry Cream Icing
- 2 cups powdered sugar
- 2 tablespoons strawberry puree (fresh or frozen, strained)
- 2 tablespoons heavy cream
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan to ensure the cake does not stick and bakes evenly.
- Make the cake batter: In a large bowl, combine the strawberry cake mix, vegetable oil, eggs, sour cream, and vanilla extract. Mix until smooth and fully incorporated.
- Create the cinnamon sugar swirl: In a separate small bowl, mix together the granulated sugar and 1 tablespoon ground cinnamon thoroughly to make the swirl topping.
- Layer the cake: Pour half the batter into the prepared pan, spreading it evenly. Gently spread the strawberry jam evenly over the batter. Sprinkle the cinnamon sugar mixture over the jam layer.
- Add remaining batter and swirl: Pour the remaining cake batter over the top, smoothing it out. Use a butter knife to gently swirl through the layers to create a marbled effect.
- Bake the cake: Place the pan in the oven and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 15 to 20 minutes before adding the icing.
- Prepare the strawberry cream icing: In a medium bowl, whisk together powdered sugar, strawberry puree, melted butter, heavy cream, vanilla extract, and a pinch of salt until smooth and pourable.
- Ice the cake: Spread the strawberry cream icing evenly over the warm cake. Allow the icing to set before slicing and serving.
Notes
- For a more pronounced strawberry flavor, add a few drops of strawberry extract to the batter or icing.
- This cake stores well covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Best served slightly warm to enjoy the full flavor and soft texture.
