If you’re looking for a delicious and indulgent dessert that combines the sweetness of strawberries with the comforting flavors of a honeybun cake, then this Strawberry Honeybun Cake with Strawberry Cream Icing is a must-try! A moist yellow cake base is swirled with cinnamon, brown sugar, and fresh strawberries, creating a flavor-packed treat. Topped with a rich strawberry cream icing, this cake is the perfect balance of sweetness and richness. It’s easy to make, requires minimal ingredients, and is sure to impress at any gathering. Whether you’re baking for a special occasion or simply looking to enjoy a homemade dessert, this cake is guaranteed to be a crowd-pleaser.

The beauty of this recipe lies in its simplicity and versatility. The use of a box cake mix makes the preparation quick and straightforward, while the strawberry and cinnamon swirl adds a unique twist. The addition of the strawberry cream icing elevates the cake, adding a layer of smooth, tangy sweetness that complements the cinnamon and fruit flavors perfectly. Serve this cake as an after-dinner treat, at a brunch, or even as a snack with your afternoon coffee. No matter when you enjoy it, this cake will bring a smile to your face with every bite.

Why You’ll Love This Recipe

The Strawberry Honeybun Cake with Strawberry Cream Icing combines a few beloved dessert elements in one delicious treat. First, you have the soft, moist texture of a yellow cake that is enhanced by the sweet cinnamon and brown sugar swirl. This creates a flavor profile reminiscent of the classic honeybun cake but with a fruity twist. The fresh strawberries add a burst of sweetness and freshness, while the creamy strawberry icing on top gives the cake an extra indulgent finish. It’s a dessert that’s easy to make but will leave everyone thinking you spent hours in the kitchen. The cake is not overly complicated, yet it looks and tastes like something special, making it perfect for any occasion.

Ingredients

For the cake:

Yellow cake mix
Large eggs
Vegetable oil
Sour cream
Brown sugar
Ground cinnamon
Chopped strawberries

For the icing:

Powdered sugar
Heavy cream

Variations

Add Nuts: To add some crunch, sprinkle some chopped pecans or walnuts over the top of the batter before baking.
Swap Fruits: Instead of strawberries, you can use other berries like raspberries or blueberries for a different fruity twist.
Make it Gluten-Free: You can substitute the yellow cake mix with a gluten-free cake mix to make this dessert gluten-free.
Try Cream Cheese Icing: If you prefer a tangier topping, use a cream cheese frosting instead of the strawberry cream icing.
Add Chocolate: For chocolate lovers, try adding chocolate chips or a drizzle of chocolate syrup over the icing.

How to Make the Recipe

Step 1: Preheat the Oven and Prepare the Pan

Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan with butter or cooking spray.

Step 2: Prepare the Cake Batter

In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and sour cream. Stir until the mixture is well combined and smooth.

Step 3: Make the Strawberry Cinnamon Mixture

In a separate bowl, mix together the brown sugar, ground cinnamon, and chopped strawberries.

Step 4: Layer the Cake Batter and Strawberry Mixture

Pour half of the cake batter into the prepared baking pan. Then, sprinkle half of the strawberry cinnamon mixture over the batter. Pour the remaining cake batter on top, followed by the rest of the strawberry mixture.

Step 5: Swirl the Batter

Using a knife, gently swirl the cake batter and strawberry mixture together to create a marbled effect.

Step 6: Bake the Cake

Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 7: Make the Strawberry Cream Icing

While the cake is baking, prepare the strawberry cream icing by whisking together the powdered sugar and heavy cream in a small bowl until smooth.

Step 8: Drizzle the Icing

Once the cake is done baking, allow it to cool slightly before drizzling the strawberry cream icing over the top.

Step 9: Serve and Enjoy

Slice the cake and serve it while slightly warm or at room temperature. Enjoy!

Tips for Making the Recipe

Make sure to use sour cream to keep the cake moist and tender. It adds a richness that really makes the cake stand out.
If you prefer a stronger cinnamon flavor, feel free to add a little extra cinnamon to the cake batter or the strawberry mixture.
For a more pronounced strawberry flavor, you can add a few tablespoons of strawberry jam or puree to the icing.
Be sure to swirl the batter gently to avoid overmixing. A light swirl creates a beautiful marbled effect without making the mixture too uniform.
If you’re in a hurry, you can prepare the icing ahead of time and store it in the refrigerator until ready to use.

How to Serve

Serve this Strawberry Honeybun Cake at room temperature or slightly warm. It pairs wonderfully with a cup of coffee, tea, or even a glass of milk. For special occasions, top with fresh strawberry slices or whipped cream for an extra indulgent touch. This cake is perfect for dessert at a family dinner, a brunch gathering, or as a sweet snack.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the cake in an airtight container at room temperature for up to 3 days. The cake will remain moist and delicious.

Freezing

You can freeze the cake for up to 2 months. To do so, wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe bag. When ready to eat, thaw it at room temperature for several hours, then drizzle with the icing just before serving.

Reheating

To reheat individual slices of the cake, simply place them in the microwave for 10-15 seconds or until warm. Avoid reheating the entire cake, as it can dry out.

FAQs

1. Can I use a different type of cake mix?

Yes, you can use any cake mix you prefer, but yellow cake mix works best for this recipe because of its light texture and mild flavor.

2. Can I make the icing ahead of time?

Yes, you can prepare the icing ahead of time and store it in the refrigerator until ready to use. Just give it a good stir before drizzling it on the cake.

3. Can I use fresh strawberries instead of chopped strawberries?

Yes, fresh strawberries work just as well in this recipe. You can chop them into small pieces for the swirl or mash them for a more even distribution.

4. Can I make this cake gluten-free?

Yes, you can substitute the regular cake mix with a gluten-free yellow cake mix to make this dessert gluten-free.

5. Can I substitute sour cream with something else?

If you don’t have sour cream, you can use plain yogurt or buttermilk as a substitute.

6. How can I make the cake less sweet?

To reduce the sweetness, you can cut back on the amount of brown sugar in the strawberry mixture and use less powdered sugar in the icing.

7. Can I add other fruits to the cake?

Yes, you can add other fruits like raspberries or blueberries to the batter for a different flavor combination.

8. How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

9. Can I freeze the cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw before serving.

10. How can I make the icing thicker?

If the icing is too thin, add a little more powdered sugar to reach your desired consistency.

Conclusion

The Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful dessert that combines the comforting flavors of a honeybun cake with the sweetness of strawberries. It’s easy to prepare, visually appealing, and packed with flavor. Whether you’re serving it for a special occasion or enjoying it as a treat, this cake is sure to be a hit with anyone who loves a sweet, fruity dessert. With its perfect blend of cinnamon, strawberry, and creamy icing, it’s a dessert you’ll want to make again and again.