Why You’ll Love This Recipe
This Strawberry Honeybun Cake is an irresistible fusion of familiar and fresh flavors. The cinnamon-sugar swirl adds the perfect warm, comforting base, while the addition of diced strawberries elevates the cake to a new level of fruity sweetness. The creamy strawberry icing on top ties everything together, making this dessert as pleasing to the eyes as it is to the palate. It’s versatile enough for any occasion and can be adjusted to fit different dietary preferences, so everyone can enjoy a slice!
Ingredients
For the Cake:
1 box (15.25 oz) vanilla cake mix
3 large eggs
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup brown sugar
1 cup diced strawberries (fresh or frozen, thawed and drained)
For the Strawberry Cream Icing:
2 cups powdered sugar
2 tablespoons milk
½ cup strawberry puree (blend fresh strawberries until smooth)
1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick. Alternatively, line the pan with parchment paper for an easier release. - Make the Cake Batter:
In a large bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until smooth and lump-free. Avoid overmixing to keep the cake light and fluffy. - Layer and Assemble:
Pour half of the batter into the prepared pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture (½ cup brown sugar + 1 teaspoon cinnamon) over the batter. Evenly distribute the diced strawberries on top. Pour the remaining batter over the strawberries and finish by sprinkling the rest of the cinnamon-sugar mixture. - Bake the Cake:
Bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready. Adjust the baking time slightly depending on your oven type. - Prepare the Icing:
In a bowl, mix the powdered sugar, milk, strawberry puree, and vanilla extract. Stir until smooth, adjusting the consistency with more milk if necessary. - Final Assembly:
Allow the cake to cool for 10-15 minutes before drizzling the strawberry cream icing over the top. Spread the icing evenly or let it drizzle naturally for a rustic look. Garnish with fresh strawberries or mint leaves for a decorative touch.
Servings and Timing
This recipe yields approximately 12 servings.
Preparation time: 25 minutes
Baking time: 30-35 minutes
Total time: 55 minutes
Variations
- Dietary Restrictions:
- For a gluten-free version, use a gluten-free cake mix.
- To make this cake vegan, replace the eggs with flaxseed meal or applesauce and use plant-based yogurt in place of sour cream.
- Flavor Variations:
- Add chopped nuts like pecans or walnuts to the batter for added crunch.
- Try mixing in other fruits, such as raspberries or blueberries, for a fruity twist.
- Swap the strawberry cream icing for a tangy cream cheese frosting for a richer flavor.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. Allow it to come to room temperature before serving for the best flavor.
- Freezing: Freeze the cake by wrapping it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight and add the icing before serving.
FAQs
Can I use frozen strawberries for the cake?
Yes, frozen strawberries work well in this recipe. Be sure to thaw and drain them before using to prevent excess moisture in the cake.
What can I substitute for sour cream in the cake?
You can use Greek yogurt for a similar tangy flavor or buttermilk for a slightly lighter texture.
How long will the cake stay fresh?
At room temperature, the cake will stay fresh for up to 2 days. In the refrigerator, it lasts up to 5 days.
Can I make the cake in advance?
Yes, you can bake the cake ahead of time. It freezes well for up to 3 months—just make sure to add the icing right before serving.
How do I make sure the cake isn’t dense?
To avoid a dense cake, don’t overmix the batter. Mix until the ingredients are just combined, and ensure your baking powder is fresh.
Can I use a different kind of fruit?
Absolutely! You can experiment with raspberries, blueberries, or blackberries. Just be sure to adjust the moisture levels by draining any excess liquid.
Can I make this cake without the icing?
Yes, the cake is delicious on its own, but the strawberry cream icing adds a rich, creamy finish that enhances the flavor.
How do I store the cake for longer periods?
For long-term storage, wrap the cake tightly in plastic wrap, then foil, and store it in the freezer.
Can I use cake mix from a different brand?
Yes, any vanilla cake mix will work, but different brands may vary in texture. Ensure to follow the directions on the mix for the best results.
Can I decorate the cake with something other than strawberries?
Yes, feel free to decorate with other fresh fruits, edible flowers, or a dusting of powdered sugar for a simpler presentation.
Conclusion
Strawberry Honeybun Cake with Strawberry Cream Icing is an elegant yet simple dessert that combines rich, nostalgic flavors with fresh, fruity sweetness. With its soft, moist texture and the decadent strawberry icing, this cake is a sure way to impress guests and satisfy your sweet cravings. Whether you serve it at a special event or as an everyday treat, it’s bound to be a crowd-pleaser. Enjoy the delightful combination of flavors, and feel free to get creative with variations that suit your preferences!
Strawberry Honeybun Cake with Creamy Strawberry Icing
Strawberry Honeybun Cake with Strawberry Cream Icing is a moist, flavorful dessert with a perfect balance of cinnamon-sugar swirls, fresh strawberries, and creamy strawberry icing. This cake is ideal for any occasion, offering a comforting yet refreshing combination of sweet and tangy flavors.
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings
- Category: Dessert Cake Baked Goods Holiday & Special Occasion Treat
- Method: Baking
- Cuisine: American Southern
Ingredients
For the Cake:
1 box (15.25 oz) vanilla cake mix
3 large eggs
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup brown sugar
1 cup diced strawberries (fresh or frozen, thawed and drained)
For the Strawberry Cream Icing:
2 cups powdered sugar
2 tablespoons milk
½ cup strawberry puree (blend fresh strawberries until smooth)
1 teaspoon vanilla extract
Instructions
-
Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper for easy release. -
Make the Cake Batter:
In a large bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until smooth and lump-free. Avoid overmixing to keep the cake fluffy. -
Layer and Assemble:
Pour half of the batter into the prepared pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture (½ cup brown sugar + 1 teaspoon cinnamon) over the batter. Evenly distribute the diced strawberries on top. Pour the remaining batter over the strawberries and top with the remaining cinnamon-sugar mixture. -
Bake the Cake:
Bake for 30-35 minutes or until a toothpick comes out clean from the center. Check for doneness by adjusting the baking time as necessary based on your oven. -
Prepare the Icing:
In a bowl, mix powdered sugar, milk, strawberry puree, and vanilla extract. Stir until smooth, adjusting the consistency with more milk if needed. -
Final Assembly:
Allow the cake to cool for 10-15 minutes before drizzling the strawberry cream icing over the top. Spread evenly or let it drizzle for a rustic look. Garnish with fresh strawberries or mint leaves for a decorative touch.
Notes
Cake Mix Options: While a vanilla cake mix is used in this recipe, you can experiment with other flavors like white cake or butter cake mix to create variations in flavor. Just ensure you’re using a standard 15.25 oz box.
Frozen Strawberries: If using frozen strawberries, be sure to thaw and drain them thoroughly to avoid excess moisture that could affect the cake’s texture. Pat them dry with a paper towel before adding them to the batter.
Substituting Sour Cream: If you prefer not to use sour cream, Greek yogurt works well as a substitute and can even add a slightly tangy flavor to the cake. Buttermilk is another option that will keep the cake moist.
Icing Consistency: If the strawberry cream icing is too thick, you can add an extra teaspoon of milk to adjust the consistency. Conversely, if it’s too thin, add more powdered sugar to thicken it up.
Storage: Store leftover cake in an airtight container at room temperature for up to 2 days. If refrigerated, it can last up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
Freezing: To freeze the cake, wrap it tightly in plastic wrap and then foil to protect it. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before adding the icing and serving.
Decoration Ideas: If you want to dress up the cake even further, garnish with additional fresh strawberries, mint leaves, or even a sprinkle of chopped nuts for added texture.
