Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
If you’re looking for an absolute crowd-pleaser that’s bursting with bright strawberry flavor and a dreamy, creamy finish, let me introduce you to Strawberry Honeybun Cake with Strawberry Cream Icing. This comforting sheet cake is the kind of sweet treat that feels like a hug from your favorite aunt—moist, warmly spiced, kissed with fresh berries, and absolutely drenched in a luscious pink icing. Whether you need something show-stopping for a potluck or a cozy Sunday afternoon bake, this cake delivers unforgettable flavor in each golden, tender bite.
Ingredients You’ll Need
This spectacular Strawberry Honeybun Cake with Strawberry Cream Icing is all about the right blend of pantry staples and some simple fresh ingredients. Each item plays a vital role, from imparting moist crumb and bold flavor to giving the finished cake its iconic strawberry ripple.
- Vanilla Cake Mix: A convenient base that guarantees light, fluffy texture and lets you get straight to the fun part.
- Eggs: Bind everything together and help the cake rise beautifully.
- Sour Cream: Infuses the crumb with irresistible moisture and a gentle tang that balances sweetness.
- Oil: Ensures tenderness and adds rich depth to every bite.
- Vanilla: Layers in warm, comforting aroma and enhances both the cake and the icing.
- Cinnamon: Adds a hint of cozy spice that beautifully compliments strawberries and honeybun cake tradition.
- Brown Sugar: Creates those distinctive honeybun-style swirls and a caramelly note throughout.
- Fresh Strawberries: Diced and scattered in the layers, they bring bright pops of sweet-tart flavor and lovely color.
- Powdered Sugar: The secret to a smooth, sweet, pourable icing.
- Milk: Loosens the icing to just the right drizzling consistency—don’t skip it!
- Strawberry Puree: Turns a simple icing into a vibrant, fruit-forward pink dream.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing
Step 1: Prepare the Pan and Preheat
Start by firing up your oven to 350°F and grabbing a 9×13-inch baking dish. Grease and flour it thoroughly. This will ensure that your Strawberry Honeybun Cake with Strawberry Cream Icing comes out perfectly, with clean edges and no sticky surprises when you slice into it.
Step 2: Mix the Cake Batter
In a large bowl, combine the vanilla cake mix, eggs, sour cream, oil, and vanilla. Mix until everything comes together into a silky-smooth batter. The sour cream makes this cake wonderfully moist, while the oil keeps things tender. Try not to over-mix—just enough for a few lumps to disappear.
Step 3: Create the Cinnamon Swirl
In a small bowl, stir together the brown sugar and cinnamon. This combo brings that unmistakable honeybun effect to the cake, melting into gorgeous, sticky ribbons as it bakes.
Step 4: Layer the Batter and Swirl
Spread half of the cake batter into your prepared pan. Sprinkle half of the cinnamon-sugar mixture over the top, followed by half of the diced strawberries. Carefully spoon the remaining batter over this layer, smoothing it out gently. Top with the rest of the cinnamon-sugar mix and strawberries. This technique ensures every forkful of Strawberry Honeybun Cake with Strawberry Cream Icing is bursting with flavor and color.
Step 5: Bake to Perfection
Slide your pan into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when the top springs back lightly to the touch and a toothpick inserted in the center comes out mostly clean. Let the cake cool for a few minutes while you whip up the icing.
Step 6: Make the Strawberry Cream Icing
In a medium bowl, whisk together the powdered sugar, milk, strawberry puree, and vanilla until smooth and pourable. The icing should have a soft pink hue, promising big berry flavor. Taste for sweetness and add an extra splash of milk if you need a looser consistency.
Step 7: Ice, Cool, and Slice
While the cake is still just a little warm, drizzle that beautiful strawberry cream icing all over the top, letting it sink into every nook and swirl. Allow the cake to cool completely, then slice and serve up generous squares of Strawberry Honeybun Cake with Strawberry Cream Icing to everyone gathered around the kitchen counter.
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing
Garnishes
If you want to take the beauty (and berry-liciousness!) up a notch, scatter some extra diced strawberries or a few whole berries on top right before serving. A light dusting of powdered sugar or even some delicate edible flowers can add a sweet touch and make each slice picture-perfect for sharing.
Side Dishes
Pairing your Strawberry Honeybun Cake with Strawberry Cream Icing with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream makes every bite even more indulgent. For something lighter, offer a bowl of fresh, mixed berries on the side—it brings out the cake’s natural fruitiness without overpowering it.
Creative Ways to Present
Individual squares of the cake look beautiful on pastel-colored dessert plates or tiered stands, especially for spring gatherings or brunches. Try serving slices in mason jars layered with extra icing and strawberries for a playful, picnic-style twist. No matter how you present it, this Strawberry Honeybun Cake with Strawberry Cream Icing is sure to wow friends and family alike.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Honeybun Cake with Strawberry Cream Icing stays wonderfully tender for up to three days if stored covered at room temperature. Just keep it wrapped or in an airtight container to ensure the icing doesn’t dry out and the cake remains moist.
Freezing
You can freeze the cake (either whole or in individual slices) for up to one month. For best texture, wrap it tightly in plastic wrap and then in foil. Thaw overnight in the fridge and bring to room temperature before serving for a treat that tastes freshly baked.
Reheating
If you prefer your Strawberry Honeybun Cake with Strawberry Cream Icing a little warm, simply microwave individual slices for about 10-15 seconds. Take care not to overheat or the icing could melt too much—just enough to take off the chill and revive that comforting, fresh-from-the-oven vibe.
FAQs
Can I use frozen strawberries instead of fresh ones?
Absolutely! Just make sure to thaw and drain them well before dicing, so your cake doesn’t turn out too wet. Frozen strawberries are a great swap when fresh aren’t in season.
What’s the best way to make the strawberry puree for the icing?
Simply blend a handful of fresh or thawed frozen strawberries in a food processor or blender until smooth. If you want a super smooth icing, you can strain out the seeds, but it’s completely up to you.
How do I know when the cake is done baking?
The top should be golden and spring back when lightly pressed. You can also insert a toothpick into the center—it should come out with just a few moist crumbs attached, but not wet batter.
Can I prepare the Strawberry Honeybun Cake with Strawberry Cream Icing in advance?
Definitely! This cake actually gets a little more flavorful and tender if you bake it a day ahead. Just keep it covered at room temperature or in the fridge, and add any fresh garnishes right before serving.
What can I use if I don’t have a 9×13-inch pan?
You can split the batter between two 8-inch square pans or use a slightly bigger or smaller dish—just keep an eye on baking time and check for doneness a few minutes early if using a wider pan.
Final Thoughts
If there was ever a cake worth sharing (or keeping all to yourself on a weekend!), it’s this Strawberry Honeybun Cake with Strawberry Cream Icing. It’s fun to make, wonderfully nostalgic, and packed with bright, happy flavors. Give it a try for your next get-together—or just because—and watch it disappear slice by slice. Happy baking!
