Strawberry Honeybun Cake with Strawberry Cream Icing Recipe

There’s something undeniably comforting about a honeybun cake. That moist, cinnamon-swirled interior, topped with a sweet glaze – it’s a nostalgic treat that brings back memories of cozy mornings and family gatherings. But what if we could elevate this classic comfort food with a burst of fresh, vibrant flavor? That’s exactly what I set out to do when I stumbled upon this recipe for Strawberry Honeybun Cake with Strawberry Cream Icing. Intrigued by the idea of incorporating strawberries, I decided to bake it for a weekend brunch. The result? Absolutely delightful! The moist vanilla cake, subtly spiced with cinnamon, was perfectly balanced by the juicy, sweet strawberries scattered throughout. And the strawberry cream icing? Oh, that icing! It’s a luscious, tangy-sweet dream that takes this cake from simply delicious to utterly irresistible. My family devoured it, declaring it a new favorite. This cake is not just a dessert; it’s a celebration of flavors, textures, and the joy of baking. Whether you’re a seasoned baker or just starting out, this recipe is surprisingly easy to follow and guarantees a show-stopping cake that will impress everyone who tastes it. Get ready to experience the magic of strawberries and honeybuns combined – you won’t be disappointed!

Ingredients

This recipe utilizes simple, readily available ingredients to create a cake that’s both flavorful and easy to make. Let’s break down each component and understand why they are essential to achieving the perfect Strawberry Honeybun Cake.

For the Cake:

• 1 box (15.25 oz) vanilla cake mix: The foundation of our cake, a vanilla cake mix provides convenience and a consistent base. Using a mix simplifies the process, making this recipe accessible to bakers of all levels. Look for a good quality vanilla cake mix for the best flavor and texture. You can also opt for a yellow cake mix if you prefer a richer, slightly buttery flavor profile, as it will complement the strawberries beautifully.
• 3 large eggs: Eggs are crucial for binding the ingredients together and adding richness, moisture, and structure to the cake. They contribute to the cake’s tender crumb and help it rise properly. Using large eggs ensures the correct liquid-to-dry ingredient ratio in the recipe.
• 1 cup sour cream: This is the secret ingredient for an incredibly moist and tender cake. Sour cream adds a subtle tanginess that balances the sweetness of the cake and icing. It also contributes to the cake’s rich texture and prevents it from becoming dry. Full-fat sour cream is recommended for optimal moisture, but you can use low-fat if you prefer, though the cake might be slightly less rich.
• 1/2 cup vegetable oil: Oil is another key ingredient for moisture in cakes. Unlike butter, oil remains liquid at room temperature, resulting in a cake that stays moist for longer. Vegetable oil has a neutral flavor, allowing the other flavors to shine through. You can also use canola oil or another neutral-flavored oil.
• 1 teaspoon vanilla extract: Vanilla extract enhances the overall flavor of the cake, adding a warm, aromatic note. Opt for pure vanilla extract for the best flavor. Imitation vanilla extract can be used, but it may not provide the same depth of flavor.
• 1 teaspoon ground cinnamon: Cinnamon is the quintessential spice in honeybun cakes, providing warmth and a hint of spice that complements the vanilla and strawberries beautifully. Ground cinnamon is readily available and adds a classic honeybun flavor. Freshly ground cinnamon will offer a more intense aroma and flavor, if you have it on hand.
• 1/2 cup brown sugar: Brown sugar is used in the cinnamon swirl layer, adding sweetness and a molasses-like depth of flavor that pairs perfectly with cinnamon. It also contributes to the moistness of the cake and creates a slightly chewy texture in the swirl. Light or dark brown sugar can be used; dark brown sugar will result in a richer, more pronounced molasses flavor.
• 1 cup diced strawberries (fresh or frozen, thawed, and drained): Fresh strawberries are the star of this recipe, adding a burst of fruity sweetness and vibrant color. Using fresh, ripe strawberries will give the best flavor and texture. However, frozen strawberries, thawed and thoroughly drained, can also be used, especially when fresh strawberries are not in season. Draining them well is crucial to prevent excess moisture from making the cake soggy. Dice the strawberries into small, even pieces to ensure they are evenly distributed throughout the cake.

For the Red Strawberry Cream Icing:

• 2 cups powdered sugar: Powdered sugar, also known as confectioners’ sugar, forms the base of our creamy icing. It dissolves smoothly into the liquid ingredients, creating a silky, sweet glaze. Ensure your powdered sugar is fresh and free of lumps for a smooth icing.
• 2 tablespoons milk: Milk is used to thin out the icing to the desired consistency. Start with 2 tablespoons and add more gradually if needed to achieve a drizzable yet still slightly thick icing. Whole milk, 2% milk, or even non-dairy milk can be used.
• 1/2 cup strawberry puree (blend fresh strawberries until smooth): Strawberry puree is the key to the vibrant strawberry flavor and beautiful pink hue of the icing. Using fresh strawberries to make the puree ensures the most authentic and intense strawberry flavor. Simply blend fresh strawberries until smooth using a blender or food processor. Strain the puree if you prefer a smoother icing, though a little texture from the seeds is perfectly fine.
• 1 teaspoon vanilla extract: Just like in the cake, vanilla extract enhances the flavor of the icing, adding a touch of warmth and complexity that complements the strawberry puree. Again, pure vanilla extract is recommended for the best flavor.

Instructions

Let’s walk through the step-by-step process of creating this delightful Strawberry Honeybun Cake with Strawberry Cream Icing. Follow these instructions carefully to ensure baking success and a perfectly delicious cake.

Step 1: Preheat the Oven

• Preheat oven to 350°F (175°C): Preheating your oven is crucial for even baking. Make sure your oven reaches the correct temperature before placing the cake in to bake. Using an oven thermometer can help ensure accuracy, as oven temperatures can sometimes fluctuate.
• Grease and flour a 9×13-inch baking pan: Preparing your pan properly is essential to prevent the cake from sticking and ensure easy removal after baking. Use cooking spray or butter to grease the pan thoroughly, ensuring you reach all corners and sides. Then, lightly dust the pan with flour, tapping out any excess. This creates a non-stick surface for the cake. For extra insurance against sticking, you can line the bottom of the pan with parchment paper, leaving an overhang on the sides to use as handles for lifting the cake out later.

Step 2: Prepare the Cake Batter

• In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract: This is where we bring together the wet and dry components to form our cake batter. Using a large bowl provides ample space for mixing without spillage.
• Mix until smooth: Use an electric mixer (handheld or stand mixer) or a whisk to combine the ingredients until just smooth. Be careful not to overmix the batter. Overmixing can develop the gluten in the cake mix, resulting in a tough cake. Mix until the ingredients are just incorporated and no large lumps remain. A few small lumps are acceptable and will disappear during baking.

Step 3: Prepare Cinnamon Mixture

• In a small bowl, mix together brown sugar and cinnamon: This simple mixture creates the signature cinnamon swirl in our honeybun cake. Use a fork or spoon to combine the brown sugar and cinnamon until evenly distributed. Ensure there are no large clumps of brown sugar.

Step 4: Assemble the Cake

• Pour half of the cake batter into the pan, spreading evenly: Pouring half of the batter first creates a base layer for our cinnamon and strawberry filling. Use a spatula or the back of a spoon to spread the batter evenly across the bottom of the prepared baking pan.
• Sprinkle half of the cinnamon-sugar mixture over the batter: Distribute half of the cinnamon-sugar mixture evenly over the first layer of cake batter. This creates the first layer of our delicious cinnamon swirl.
• Add the diced strawberries on top: Scatter the diced strawberries evenly over the cinnamon-sugar layer. Ensure they are distributed across the entire surface for a consistent strawberry flavor in every slice. Gently press the strawberries into the batter and cinnamon mixture slightly to help them adhere.
• Pour the rest of the batter over them: Carefully pour the remaining cake batter over the strawberries and cinnamon-sugar layer. Spread it evenly to cover the strawberries and create the top layer of the cake.
• Sprinkle the remaining cinnamon-sugar mixture on top: Finally, sprinkle the remaining cinnamon-sugar mixture evenly over the top layer of cake batter. This creates the visible cinnamon swirl on the top of the baked cake and adds a delightful caramelized sweetness as it bakes.

Step 5: Bake the Cake

• Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean: Baking time can vary slightly depending on your oven. Start checking for doneness around 30 minutes. To check if the cake is done, insert a toothpick or cake tester into the center of the cake. If it comes out clean with just a few moist crumbs attached, the cake is done. If it comes out with wet batter, bake for a few more minutes and check again. Be careful not to overbake the cake, as this can make it dry.

Step 6: Prepare the Icing (While the Cake Bakes)

• While the cake bakes, combine the powdered sugar, milk, strawberry puree, and vanilla extract in a medium bowl: Preparing the icing while the cake bakes is efficient and ensures the icing is ready to drizzle as soon as the cake has cooled slightly.
• Mix until smooth and adjust consistency with more milk if needed: Use a whisk or electric mixer to combine the icing ingredients until smooth and creamy. The icing should be thick enough to drizzle but still flow easily. If the icing is too thick, add milk, one teaspoon at a time, until you reach the desired consistency. If it becomes too thin, add a little more powdered sugar to thicken it.

Step 7: Ice the Cake

• Once the cake has cooled for 10-15 minutes, drizzle the icing over the top: Allowing the cake to cool slightly before icing prevents the icing from melting and becoming too runny. Cooling for 10-15 minutes is usually sufficient.
• Let the cake cool completely before slicing: While it might be tempting to slice into the warm cake immediately, allowing it to cool completely allows the icing to set and the cake to firm up, making it easier to slice and serve. This also enhances the overall flavor and texture of the cake.

Nutrition Facts

While this Strawberry Honeybun Cake is undeniably a treat, understanding its nutritional profile can help you make informed choices about portion sizes and incorporate it into a balanced diet. Please note that these are estimates and can vary based on specific ingredients and portion sizes.

• Servings: 12 servings (as per recipe yield)
• Estimated Calories per Serving: Approximately 350-450 calories per serving. This is an estimate and can vary depending on the specific cake mix, sour cream, oil, and icing consistency. Cakes with icing are generally higher in calories due to sugar and fat content.
• Macronutrients (approximate per serving):
  • Fat: 15-20g (primarily from oil and sour cream)
  • Carbohydrates: 50-60g (primarily from cake mix, sugar, and strawberries)
  • Protein: 4-5g (primarily from eggs and cake mix)

Important Considerations:

• Sugar Content: This cake is a dessert and is naturally high in sugar, primarily from the cake mix, brown sugar, powdered sugar in the icing, and strawberry puree.
• Fat Content: The cake contains fat from vegetable oil and sour cream, contributing to its moist texture and richness.
• Sodium Content: Cake mixes can contain sodium, so be mindful of sodium intake if you are watching your sodium levels.
• Fiber: The cake is relatively low in fiber. Strawberries do contribute some fiber, but the overall fiber content is not significant.

Enjoy in Moderation: As with any dessert, it’s best to enjoy this Strawberry Honeybun Cake in moderation as part of a balanced diet. Consider smaller portion sizes or enjoy it as an occasional treat.

Preparation Time

This recipe is designed to be relatively quick and easy to make, perfect for when you want a delicious homemade dessert without spending hours in the kitchen.

• Total Time: 50 minutes (as stated in the recipe)
• Breakdown:
  • Prep Time: 20 minutes (This includes preheating the oven, greasing and flouring the pan, preparing the cake batter, cinnamon mixture, strawberry puree, and assembling the cake.)
  • Bake Time: 30-35 minutes (This is the time the cake spends baking in the oven, as per the instructions.)
  • Cooling Time: 10-15 minutes (This is the initial cooling time before icing, and additional cooling time after icing before slicing.)

Efficiency Tips to Minimize Prep Time:

• Measure ingredients in advance: Have all your ingredients measured and ready to go before you start mixing. This streamlines the process and prevents you from having to stop and measure ingredients mid-recipe.
• Use pre-diced strawberries: If using fresh strawberries, dice them while the oven preheats or while preparing other ingredients. You can also buy pre-diced strawberries to save time. If using frozen strawberries, thaw and drain them while you prepare the batter.
• Make strawberry puree quickly: Use a blender or immersion blender to quickly puree the strawberries. No need to peel or core them – just hull them and blend.
• Prepare icing while cake bakes: As instructed, make the strawberry cream icing while the cake is baking. This maximizes your time efficiency.

With efficient preparation, you can have this delightful Strawberry Honeybun Cake ready to enjoy in under an hour, making it a fantastic option for both planned occasions and spontaneous dessert cravings.

How to Serve

This Strawberry Honeybun Cake is versatile and can be enjoyed in various ways, making it perfect for different occasions and preferences. Here are some serving suggestions to elevate your experience:

• Warm or Cold:
  • Warm: For an extra comforting experience, serve the cake slightly warm. The warmth enhances the moistness and aroma, making it even more irresistible.
  • Cold: The cake is equally delicious when served cold, especially after the icing has fully set. Cold cake is refreshing and perfect for warmer weather.
• Accompaniments:
  • Vanilla Ice Cream: A classic pairing! A scoop of creamy vanilla ice cream complements the warm cake and tangy icing beautifully. The cold ice cream provides a delightful contrast to the cake’s texture and temperature.
  • Whipped Cream: A dollop of freshly whipped cream adds lightness and airiness to the cake. You can also flavor the whipped cream with a hint of vanilla or strawberry extract to enhance the overall flavor profile.
  • Fresh Strawberries: Serve slices of cake alongside fresh strawberries for an extra burst of fresh fruit flavor and a beautiful presentation. You can also macerate the strawberries slightly with a touch of sugar to draw out their juices.
  • Strawberry Coulis: For a more elegant presentation, drizzle a homemade strawberry coulis (a thin strawberry sauce) over the cake slices. This intensifies the strawberry flavor and adds a touch of sophistication.
  • Coffee or Tea: Pair a slice of Strawberry Honeybun Cake with a cup of hot coffee or tea for a delightful afternoon treat or breakfast indulgence. The warm beverages complement the sweetness of the cake.
• Occasions:
  • Brunch: This cake is a fantastic addition to a brunch spread. Its fruity flavor and moist texture make it a crowd-pleaser for brunch gatherings.
  • Dessert: Of course, it’s a perfect dessert for any occasion! Serve it after dinner, for birthday celebrations, or simply as a sweet treat for your family.
  • Potlucks and Gatherings: Its portability and crowd-pleasing flavor make it an excellent choice for potlucks, picnics, and other gatherings where you need to bring a dessert to share.
  • Special Occasions: Dress it up with fresh strawberries and whipped cream for a more festive presentation for birthdays, holidays, or other special events.
• Presentation:
  • Dust with Powdered Sugar: For a simple yet elegant finish, lightly dust the cake with powdered sugar before serving.
  • Garnish with Strawberries: Arrange fresh strawberry slices on top of the iced cake for a visual appeal and to reinforce the strawberry flavor.
  • Sprinkle with Cinnamon: A light sprinkle of ground cinnamon over the icing can enhance the aroma and visual appeal.
  • Chopped Nuts (optional): If you enjoy nuts, consider sprinkling chopped toasted pecans or walnuts over the icing for added texture and flavor contrast.

No matter how you choose to serve it, this Strawberry Honeybun Cake is sure to be a hit. Its delightful combination of flavors and textures makes it a versatile and enjoyable treat for any occasion.

Additional Tips for Baking Success

To ensure your Strawberry Honeybun Cake turns out perfectly every time, here are five additional tips to keep in mind:

1. Use Room Temperature Ingredients: While not strictly necessary for cake mixes, using room temperature eggs and sour cream can help them incorporate more smoothly into the batter, resulting in a more consistent texture. Allow eggs and sour cream to sit at room temperature for about 30 minutes before starting the recipe.
2. Don’t Overmix the Batter: Overmixing cake batter can develop the gluten in the cake mix, leading to a tough and dense cake. Mix the batter until just combined and smooth. Stop mixing as soon as the ingredients are incorporated, even if there are a few small lumps. These will usually disappear during baking.
3. Adjust Icing Consistency to Your Preference: The recipe provides a guideline for icing consistency, but you can adjust it to your liking. For a thinner, more drizzly icing, add milk one teaspoon at a time until you reach the desired consistency. For a thicker icing, add a tablespoon or two of extra powdered sugar.
4. Prevent Strawberries from Sinking: To help prevent the diced strawberries from sinking to the bottom of the cake, you can toss them lightly with a tablespoon of flour before adding them to the batter. This helps them suspend better in the batter during baking. Ensure you use just a light dusting of flour to avoid affecting the cake’s texture.
5. Let the Cake Cool Completely Before Slicing (After Icing): While you can slice the cake after the initial 10-15 minute cooling period for icing, allowing it to cool completely after icing, especially in the refrigerator for about 30 minutes to an hour, will make slicing much cleaner and easier. The icing will set firmly, and the cake will firm up, resulting in neater slices and a more enjoyable eating experience.

Frequently Asked Questions (FAQ)

Have questions about making this Strawberry Honeybun Cake? Here are answers to some common queries to help you bake with confidence:

Q1: Can I use frozen strawberries instead of fresh?

A: Yes, you can definitely use frozen strawberries. Thaw them completely and drain them very well before dicing and adding them to the cake batter. Excess moisture from frozen strawberries can make the cake soggy. Pat them dry with paper towels after thawing and draining to remove as much moisture as possible.

Q2: Can I make this cake ahead of time?

A: Absolutely! This cake is great for making ahead of time. You can bake the cake a day ahead and store it at room temperature, tightly covered, or in the refrigerator for up to 2-3 days. Ice the cake just before serving for the best freshness. You can also prepare the icing ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. Bring it to room temperature and whisk briefly before drizzling over the cake.

Q3: Can I use a different type of cake mix?

A: Yes, while vanilla cake mix is recommended for this recipe, you can experiment with other cake mixes. Yellow cake mix would be a good alternative, adding a richer, slightly buttery flavor that complements the strawberries. White cake mix would also work, offering a milder vanilla flavor. Spice cake mix could be an interesting twist for a warmer, spicier honeybun cake, though it would deviate from the classic flavor profile.

Q4: Can I skip the cinnamon in the cake?

A: While you can technically skip the cinnamon, it is a key component of honeybun cakes and adds a significant layer of flavor and warmth. Skipping it will result in a strawberry vanilla cake, but it will lose the signature honeybun flavor profile. If you’re not a fan of cinnamon, you could try substituting it with a different spice like nutmeg or cardamom for a subtle variation, but cinnamon is highly recommended for the best honeybun cake experience.

Q5: How should I store leftover Strawberry Honeybun Cake?

A: Store leftover Strawberry Honeybun Cake in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. Refrigeration will help extend its shelf life, especially with the strawberry cream icing. If storing in the refrigerator, bring the cake to room temperature for about 30 minutes before serving to soften the icing and enhance the cake’s texture.

With these tips and FAQs in mind, you’re well-equipped to bake a truly delicious and impressive Strawberry Honeybun Cake with Strawberry Cream Icing. Enjoy the baking process and savor every bite of this fruity and delightful treat!

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