Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
If you’re searching for a decadently sweet, bakery-style treat that’s as beautiful as it is delicious, you have to try this Strawberry Honeybun Cake with Strawberry Cream Icing. Imagine a soft, cinnamon-swirled strawberry cake that’s loaded with sweet jam and a luscious, creamy strawberry icing that melts gently over the top. It’s the kind of dessert that brightens any table and wins over even the pickiest of eaters, complete with layers of color and flavor in every dreamy bite.
Ingredients You’ll Need
The best part about this cake is just how simple the lineup is—every ingredient has a special role in bringing out that melt-in-your-mouth texture, vibrant color, and sweet-tart strawberry flavor. Here’s exactly what you’ll need to make the Strawberry Honeybun Cake with Strawberry Cream Icing shine.
- Strawberry cake mix: The shortcut hero for rosy color and fruity flavor; use your favorite box brand for convenience.
- Large eggs: They add richness and help hold the fluffy cake layers together beautifully.
- Sour cream: This keeps every bite moist and irresistibly tender, balancing the cake’s sweetness.
- Vegetable oil: For that ultra-soft crumb and a deliciously moist finish.
- Water: Just a splash to loosen up the batter to the perfect consistency.
- Granulated sugar: Works with cinnamon to add that signature honeybun swirl in the middle.
- Ground cinnamon: A cozy, spicy note that pairs surprisingly well with strawberries.
- Strawberry jam or preserves: Bursts of fruity flavor in every swirl—choose a seedless jam for a smoother touch, if you like.
- Chopped pecans (optional): These add a slight crunch and nutty depth to the cake’s middle layer—skip them if you’re nut-free.
- Unsalted butter (melted): Drizzling this on top before baking guarantees that classic honeybun richness.
- Powdered sugar: The icing’s base; keeps it light and smooth without any grittiness.
- Strawberry puree or mashed fresh strawberries: For a naturally rosy hue and a fresh berry punch in the icing.
- Heavy cream: This gives the Strawberry Cream Icing its silkiness and pourable consistency.
- Vanilla extract: A tiny bit boosts all the flavors and adds warmth to the icing.
- Pinch of salt: Just enough to cut the sweetness and round out every flavor.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously—this way, your cake lifts out easily and the edges develop a perfectly light crust. If you want even easier removal, pop a sheet of parchment paper at the bottom after greasing.
Step 2: Mix the Cake Batter
In a large bowl, combine the strawberry cake mix, eggs, sour cream, vegetable oil, and water. Use a hand mixer or a sturdy whisk to beat everything together until the batter is smooth, fluffy, and streak-free. This blend will already smell like a strawberry dream!
Step 3: Create the Honeybun Swirl
In a small bowl, stir together granulated sugar and ground cinnamon. This fragrant mix is what gives the Strawberry Honeybun Cake with Strawberry Cream Icing that signature, irresistible layer right in the middle. Don’t skip it—it’s the magic touch!
Step 4: Layer and Fill the Cake
Pour half of your pink-hued batter into the prepared dish and use a spatula to spread it evenly. Now, drizzle the strawberry jam over the surface and sprinkle the cinnamon-sugar mixture on top. If you love a little crunch, scatter on some chopped pecans as well. This gooey, sparkling layer is what sets this cake apart.
Step 5: Add Second Layer and Butter
Spoon the remaining cake batter over everything and smooth it out gently, trying not to disturb the layers beneath. Finally, drizzle the melted unsalted butter evenly over the cake—trust me, this step melts into the batter and brings a warm, honeybun-like richness to every slice.
Step 6: Bake the Cake
Slide your cake into the oven and let it bake for 35 to 40 minutes. When a toothpick inserted in the center comes out clean—or just with a tiny crumb—it’s done. The aroma alone will have everyone in the kitchen waiting for a piece!
Step 7: Make the Strawberry Cream Icing
While the cake cools slightly in the pan, make the star finish: Strawberry Cream Icing. Whisk together powdered sugar, strawberry puree (or mashed fresh berries), heavy cream, vanilla, and a pinch of salt until silky smooth. When the cake is still just warm, pour the icing over and gently spread it for a glossy, mouthwatering finish.
Step 8: Ice, Set, and Serve
Give the icing about 15 minutes to set up—this helps it sink just a bit into the cake and gives each bite that creamy, strawberry-sweet finish. Slice up your Strawberry Honeybun Cake with Strawberry Cream Icing and marvel at those pink swirls and creamy topping before diving in!
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing
Garnishes
A little garnish goes a long way in making your Strawberry Honeybun Cake with Strawberry Cream Icing look sensational. Scatter a few thinly sliced fresh strawberries or whole berries on top, or add a pinch of extra chopped pecans for a pretty color contrast and a pleasant crunch.
Side Dishes
This cake is rich and fruity, so it pairs beautifully with tangy, creamy sides like a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a brunch spread, try offering it next to fresh fruit salad for a refreshing balance.
Creative Ways to Present
Cut the cake into neat squares and nestle each piece in a cupcake wrapper for easy sharing at potlucks. For special occasions, layer slices of the cake into parfait glasses with extra strawberries and cream for a show-stopping dessert twist. You can even turn leftovers into trifle by cubes and layering with whipped cream and more jam!
Make Ahead and Storage
Storing Leftovers
Any leftover Strawberry Honeybun Cake with Strawberry Cream Icing is best kept tightly covered at room temperature for up to two days; after that, pop it in the fridge to keep the icing fresh for several more days. The flavors actually deepen as it sits, making that next-day slice even more irresistible!
Freezing
To freeze, let the cake cool completely, then wrap slices (or the whole slab) tightly in plastic wrap and foil. Freeze for up to three months. Just remember, the icing will soften a little when thawed, but the flavor will still pop!
Reheating
If you like your cake slightly warm, microwave individual pieces for 10–15 seconds or pop them in a low oven for a few minutes. This wakes up the icing and brings back a just-baked taste, especially on chilly days.
FAQs
Can I use a different flavor of cake mix?
Absolutely! While strawberry cake adds wonderful berry flavor and color, you could use white cake or yellow cake in a pinch—just swirl in extra jam or berries for more strawberry charm.
Is there a way to make this cake nut-free?
Definitely. Just leave out the pecans; the Strawberry Honeybun Cake with Strawberry Cream Icing is still packed with flavor and tenderness, and the cinnamon-sugar layer carries the honeybun effect beautifully.
How do I make strawberry puree for the icing?
Simply mash a handful of ripe strawberries with a fork or blend them quickly; make sure to measure out two tablespoons of the resulting puree. If using frozen berries, let them thaw and drain before mashing.
Can I make the cake a day ahead?
Yes! This cake is perfect for prepping ahead of time. Assemble and bake, then cover tightly and store at room temperature. Add the Strawberry Cream Icing before serving, or do it a few hours ahead for the flavors to mingle.
Is the cake supposed to be served warm or at room temperature?
It’s delicious both ways! If you love gooey icing, serve it a little warm. For neat, tidy slices and the creamiest icing, room temperature is perfect. You really can’t go wrong here.
Final Thoughts
I truly hope you have as much fun making and eating this Strawberry Honeybun Cake with Strawberry Cream Icing as I do. There’s something deeply comforting about its soft, cinnamon-kissed crumb and the draped strawberry glaze. The flavors are nostalgic yet new, guaranteed to spark smiles and second helpings—don’t wait for a special occasion to try it!
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Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Strawberry Honeybun Cake with Strawberry Cream Icing. A moist strawberry cake swirled with cinnamon sugar, pecans, and jam, topped with a luscious strawberry cream icing.
Ingredients
Cake:
- 1 box strawberry cake mix
- 4 large eggs
- 3/4 cup sour cream
- 3/4 cup vegetable oil
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup strawberry jam or preserves
- 1/2 cup chopped pecans (optional)
- 1/4 cup unsalted butter, melted
Strawberry Cream Icing:
- 1 1/2 cups powdered sugar
- 2 tablespoons strawberry puree or mashed fresh strawberries
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the cake batter: In a large bowl, combine strawberry cake mix, eggs, sour cream, oil, and water until smooth.
- Prepare cinnamon sugar: In a small bowl, mix granulated sugar and cinnamon.
- Layer the cake: Pour half of the batter into the dish, add strawberry jam, cinnamon-sugar, and pecans, then pour the rest of the batter.
- Bake: Drizzle melted butter over the top and bake for 35–40 minutes.
- Make the icing: Whisk together powdered sugar, strawberry puree, cream, vanilla, and salt.
- Ice the cake: Pour the icing over the warm cake and let it set before serving.
Notes
- Enhance the icing with 1/2 teaspoon of strawberry extract for more flavor.
- Create a marbled effect by swirling extra jam into the top layer before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 33g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
