If you love the classic honeybun cake but want a fruity twist, this Strawberry Honeybun Cake is the perfect dessert. It’s incredibly moist, filled with sweet cinnamon-brown sugar layers, and topped with a luscious strawberry cream icing. This cake is perfect for brunch, potlucks, or just when you’re craving something deliciously indulgent. The combination of warm honeybun flavors and fresh strawberry icing makes every bite irresistible!
Ingredients
For the Cake:
- 1 box strawberry cake mix
- 1 cup sour cream
- ¾ cup vegetable oil
- 4 large eggs
- ⅓ cup milk
- ½ cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (optional)
For the Strawberry Cream Icing:
- 2 cups powdered sugar
- ¼ cup unsalted butter, melted
- ¼ cup heavy cream (more if needed)
- ½ teaspoon vanilla extract
- 3 tablespoons strawberry puree (or strawberry jam)
- ½ teaspoon lemon juice (optional, for brightness)
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the strawberry cake mix, sour cream, vegetable oil, eggs, milk, and vanilla extract. Beat on medium speed until smooth and well combined.
- In a separate bowl, mix the brown sugar and cinnamon together.
- Pour half of the cake batter into the greased baking dish and spread it evenly.
- Sprinkle the brown sugar-cinnamon mixture evenly over the first cake layer.
- Pour the remaining cake batter on top and spread it out carefully to cover the cinnamon-sugar layer.
Step 2: Bake the Cake
- Place the cake in the preheated oven and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool slightly while preparing the icing.
Step 3: Make the Strawberry Cream Icing
- In a medium bowl, whisk together the powdered sugar, melted butter, heavy cream, and vanilla extract until smooth.
- Stir in the strawberry puree (or jam) and lemon juice for added freshness.
- If the icing is too thick, add a little more cream until it reaches a pourable consistency.
Step 4: Finish the Cake
- While the cake is still warm, drizzle the strawberry cream icing evenly over the top.
- Let it sit for about 10 minutes to allow the icing to soak into the cake slightly.
- Slice, serve, and enjoy!
Cooking Tips & Variations
- Use Fresh Strawberries: If using fresh strawberries for the icing, puree them in a blender and strain to remove seeds for a smoother texture.
- Make It Extra Moist: Add ½ cup of strawberry yogurt to the cake batter for an even richer taste.
- Nutty Crunch: Fold in chopped pecans or walnuts to add texture.
- Cream Cheese Icing: Swap the icing for a strawberry cream cheese glaze by mixing 4 oz cream cheese, 1 cup powdered sugar, and 2 tablespoons strawberry jam.
FAQs
Can I make this cake ahead of time?
Yes! This cake stays fresh for up to 3 days at room temperature or 5 days in the fridge when stored in an airtight container.
Can I use a homemade cake instead of a cake mix?
Absolutely! Just replace the cake mix with 1 ¾ cups flour, 1 cup sugar, 1 ½ teaspoons baking powder, and ½ teaspoon salt.
Can I freeze this cake?
Yes! Wrap individual slices in plastic wrap and store in an airtight container for up to 2 months.
This Strawberry Honeybun Cake with Strawberry Cream Icing is an irresistible mix of sweet, fruity, and cinnamon-spiced flavors. Whether for a special occasion or just to satisfy a craving, this cake will be a hit. Try it today and enjoy a slice of pure strawberry bliss! 🍓✨
Let me know if you need any adjustments!
