Strawberry Honeybun Cake with Creamy Strawberry Icing Recipe

Imagine a cake that’s the perfect celebration of summer: moist, swirled with cinnamon and brown sugar, bursting with real strawberries, and blanketed in a lush homemade strawberry icing. That’s exactly what you get with this Strawberry Honeybun Cake with Creamy Strawberry Icing. It’s not only delightfully indulgent and ready for any special occasion, but impresses with its simple method and stunning presentation. Whether you’re baking for brunch, a birthday, or just treating yourself on a weekday afternoon, this cake is bound to become a repeat favorite.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward, familiar ingredients—each one plays an important role in creating that rich texture, beautiful color, and unforgettable flavor. A few everyday pantry items come together for an extraordinary cake, while fresh strawberries and a luscious icing take it over the top.

• Vanilla cake mix: A trusty shortcut that forms a soft, fluffy base for the cake while saving prep time.
• Eggs: Essential for binding and adding richness—don’t skip them!
• Sour cream: Keeps the cake incredibly moist and gives a gentle tang that complements the strawberries.
• Vegetable oil: Helps lock in soft texture without overpowering flavors.
• Vanilla extract: Enhances aroma and deepens the cake’s delicate sweetness.
• Ground cinnamon: Adds a warm, comforting note in each bite—an essential signature for the honeybun swirl.
• Brown sugar: Swirled into the batter for caramel-like richness and the classic “honeybun” flavor.
• Diced strawberries: Fresh or thawed, they offer bursts of sweetness and a pop of gorgeous color.
• Powdered sugar: The foundation for a smooth, glossy icing.
• Milk: Gives the icing just the right consistency—add more for drizzle or less for a thicker spread.
• Strawberry puree: Infuses the icing with natural berry flavor and a pretty blush tone.
• Vanilla extract (for icing): Unifies the icing’s flavors and adds extra aroma.

How to Make Strawberry Honeybun Cake with Creamy Strawberry Icing

Step 1: Preheating and Pan Prep

Start by preheating your oven to 350°F (175°C). This step kicks things off by ensuring even baking from the very beginning. Next, generously grease and flour your 9×13-inch baking pan—or line it with parchment paper for an even easier release and neater cleanup. This guarantees your Strawberry Honeybun Cake with Creamy Strawberry Icing comes out whole and beautiful every time!

Step 2: Making the Cake Batter

In a large bowl, mix together your vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Stir until the batter is completely smooth—no lumps! Don’t rush this step, but avoid overmixing to keep your cake light and airy. Even mixing ensures every bite is moist and perfectly flavored, the hallmark of a great honeybun cake.

Step 3: Layering and Assembly

Now pour half your cake batter into the prepared pan and spread it in an even layer. In a small bowl, combine the brown sugar and cinnamon. Sprinkle half of this cinnamon-sugar mixture over the batter, creating those signature swirls. Then, scatter the diced strawberries over the surface, ensuring an even distribution. Top with the remaining batter, spreading it carefully. Finish by sprinkling the rest of the cinnamon-sugar mixture on top for extra visual appeal and irresistible flavor.

Step 4: Baking the Cake

Pop your pan into the preheated oven and bake for 30-35 minutes. Ovens vary, so check for doneness by inserting a toothpick into the center; if it comes out clean or with just a few moist crumbs, your cake is ready. This step fills your kitchen with the incredible aroma of cinnamon and fresh berries!

Step 5: Preparing the Strawberry Cream Icing

While your cake bakes, whip up the Creamy Strawberry Icing. In a mixing bowl, combine powdered sugar, milk, strawberry puree, and vanilla extract. Stir until silky-smooth. If the icing seems too thick, add a splash more milk. Fancy extra tang? Stir in a spoonful or two of cream cheese for a twist. This vibrant icing adds both color and intense strawberry flavor, tying the whole Strawberry Honeybun Cake with Creamy Strawberry Icing together.

Step 6: Final Assembly

Once your cake has cooled for 10-15 minutes, it’s time for the grand finale! Drizzle or spread the icing across the warm cake, letting it soak in slightly for extra moisture. You can go for a clean, even layer or a rustic drizzle—either way, it’s delicious. For that extra wow factor, garnish with fresh strawberries or a few sprigs of mint. Allow the cake to set for a few minutes before slicing and serving.

How to Serve Strawberry Honeybun Cake with Creamy Strawberry Icing

Garnishes

Garnish is where you bring personality to your Strawberry Honeybun Cake with Creamy Strawberry Icing! Add halved or sliced fresh strawberries, delicate mint leaves, or a shower of powdered sugar right before serving. For extra flair, a drizzle of white chocolate or even some edible dried flowers makes this cake truly celebration-worthy.

Side Dishes

This cake pairs perfectly with a scoop of vanilla ice cream, a dollop of lightly sweetened whipped cream, or a side of tangy Greek yogurt. For brunch, serve alongside a fruit salad with extra berries or a glass of sparkling lemonade to keep things light and joyful.

Creative Ways to Present

Cut the cake into small squares for a party platter, or serve generous rectangles for a cozy dessert. If you want to get playful, stack cubes on skewers for a fun twist at potlucks! You can also bake in a round pan for a layer cake feel and decorate with whole strawberries—all these ideas help your Strawberry Honeybun Cake with Creamy Strawberry Icing become the talk of the table.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Strawberry Honeybun Cake with Creamy Strawberry Icing in an airtight container at room temperature for up to 2 days, or refrigerate for extended freshness (up to 5 days). The icing helps lock in moisture so the cake stays soft and tender even the next day.

Freezing

To freeze, let the cake cool completely, then wrap tightly in plastic wrap and a layer of foil. For best results, freeze without the icing and add it fresh after thawing. Properly frozen, your cake will keep for up to 2 months—perfect for making ahead!

Reheating

If you like your cake warm, reheat individual slices in the microwave for about 20 seconds. If the icing is already on, use a low-power setting to prevent melting. Thawed cake tastes especially lovely when gently warmed, and the aroma of cinnamon returns every time you do!

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just thaw and drain them carefully before dicing to prevent excess moisture in the cake.

What’s the best substitute for sour cream?

You can use full-fat plain Greek yogurt for a similar tang and moisture, and it works just as well in the batter.

Can I make the Strawberry Honeybun Cake with Creamy Strawberry Icing ahead of time?

Definitely! The flavors meld even more when the cake sits overnight, and you can add the icing before serving for that super-fresh look.

How can I make the icing less sweet?

Try using a little less powdered sugar, or add a bit of cream cheese to introduce tanginess and balance the sweetness.

Can I bake this as cupcakes?

Yes! Divide the batter into lined muffin tins, only filling each about two-thirds full, and bake for 18-22 minutes. Drizzle with icing after cooling for adorable individual treats.

Final Thoughts

If you’re searching for a truly memorable, crowd-pleasing dessert, Strawberry Honeybun Cake with Creamy Strawberry Icing is sure to win hearts. Packed with berry flavor, swirled with cinnamon, and finished with a luscious pink glaze, it’s a cake you’ll be proud to bake and share. Dive in, experiment with your own toppings, and let each slice bring a little joy to your day!

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