Welcome the Flavors of Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
You’ll enjoy how effortlessly this cake delivers tender moistness with a bubbly, fragrant cinnamon swirl that plays beautifully against the sweet and tangy strawberry bits. And that silky strawberry cream icing? It’s the kind of finish that makes you want to savor every bite. If you love easy but impressive desserts, this recipe is a keeper in your culinary lineup.
Daisy’s Top Tips
- Flavor Builder: Add a pinch of nutmeg or a splash of vanilla extract to the batter for an extra fragrant depth.
- Texture Magic: Toss strawberries lightly in flour before mixing to prevent sinking.
- Budget Friendly: Use frozen strawberries if fresh aren’t in season; just thaw and drain well.
- Time Saver: Prepare the strawberry cinnamon swirl while the batter rests for smooth multitasking.
Market Basket & Pantry Picks
Choosing quality ingredients guarantees the best flavors in your Strawberry Honeybun Cake with Strawberry Cream Icing Recipe. I always opt for ripe, fragrant strawberries and a dependable yellow cake mix—both bring familiar ease and delightful sweetness. If you prefer baking from scratch, you can substitute the mix with your favorite homemade recipe, keeping the other ingredients the same.
- Yellow Cake Mix: Look for one with simple ingredients; it’s the foundation of your batter.
- Eggs: Fresh and large eggs add structure and richness.
- Vegetable Oil: Keeps the cake moist and tender—don’t swap it out for butter here.
- Sour Cream: Adds tang and moisture for that extra soft crumb.
- Brown Sugar: Provides warmth and a subtle caramel flavor with cinnamon.
- Ground Cinnamon: Choose good quality for a fragrant swirl that shines through.
- Strawberries: Fresh and firm for the best texture and sweetness.
- Powdered Sugar & Heavy Cream: For that smooth, luscious strawberry cream icing finish.
Smart Shopping Ideas
When picking strawberries, choose ones that are bright red and fragrant, avoiding those with soft spots. If fresh aren’t available, frozen can work wonders—just thaw and drain to keep the batter from getting watery. For pantry staples like cinnamon and powdered sugar, buy in bulk to save and always check the freshness date to get the best flavor punch.
Cook Strawberry Honeybun Cake with Strawberry Cream Icing Recipe Step by Step
I love how straightforward this recipe is while giving you a show-stopping cake. Let’s dive into making this bubbly, cinnamon-swirled treat with vibrant strawberry pops in every bite!
- Preheat & Prep: Heat your oven to 350°F (175°C). Grease a 9×13 inch pan well. I use a combo of butter and a light dusting of flour to ensure the cake releases easily.
- Mix Batter: In a large bowl, whisk yellow cake mix, eggs, vegetable oil, and sour cream until smooth and well combined—no lumps! The batter will be thick but velvety.
- Strawberry Cinnamon Mix: In a separate bowl, toss brown sugar, cinnamon, and the chopped strawberries. This fragrant mixture promises those rich cinnamon notes with juicy strawberry bursts.
- Layer it Up: Pour half the batter into your pan, smoothing the surface with a spatula. Sprinkle half the strawberry mixture evenly over it. Repeat with the remaining batter and strawberry mix for a layered goodness.
- Create the Swirl: Grab a butter knife and gently swirl the batter and strawberry mixture together. This marbled effect gives you those beautiful golden-crisp ribbons when baked—don’t over-swirl or colors’ll blend too much.
- Bake: Pop your pan into the oven for 35 to 40 minutes. You’ll know it’s done when a toothpick poked into the center comes out clean or with just a few moist crumbs. Keep your kitchen smelling like warm cinnamon and strawberries!
- Whisk Icing: While the cake bakes, whisk powdered sugar and heavy cream until glossy and smooth. This rich strawberry cream icing is the perfect tangy, sweet finish.
- Cool & Drizzle: Let the cake cool slightly—warm enough for the icing to glide, but not so hot it melts it away. Drizzle generously over the top and watch it pool into the swirls.
- Serve & Savor: Slice into soft, fragrant squares and enjoy the perfect balance of cinnamon spice and strawberry sweetness with every bite.
Serving the Dish with Flair
After baking this Strawberry Honeybun Cake with Strawberry Cream Icing Recipe, I love inviting friends over for a cozy dessert moment. It’s fabulous on its own but pairs beautifully with a scoop of vanilla bean ice cream or a hot cup of coffee. Try serving it warm, and your guests will be wowed by the bubbly cinnamon aromas filling the room.
Serve It Up Right
- Perfect Pairings: Serve with vanilla ice cream, whipped cream, or fresh strawberry slices.
- Plating Magic: Dust the plate with a little cinnamon or powdered sugar for a classy touch.
- Leftover Love: Store leftovers tightly covered to keep the cake moist. Reheat gently wrapped in foil for a cozy warmth.
- Occasion Twist: Add chopped nuts or white chocolate chips to the strawberry cinnamon mix for a festive upgrade.
Fun Variations with Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
- Swap the strawberries for fresh blueberries or raspberries for a tangy twist.
- Add a handful of chopped pecans or walnuts to the cinnamon strawberry layer for crunch.
- Mix in a teaspoon of almond extract into the icing for a nutty aroma.
- Drizzle melted white or dark chocolate over the icing for an indulgent finish.
- Use Greek yogurt instead of sour cream for a tangier, protein-packed cake.
- Add a splash of fresh lemon juice or zest to brighten the batter’s flavor.
Make-Ahead & Storage Tips
- Refrigerate leftover cake in an airtight container up to 4 days; bring to room temp before serving.
- You can freeze the baked cake (without icing) wrapped tightly in plastic wrap and foil for up to 2 months.
- Thaw frozen cake overnight in the fridge, then add fresh icing before serving for a fresh-tasting treat.
- Prepare the strawberry cinnamon swirl mix a day ahead and keep chilled for ease on baking day.
- If your icing thickens too much, whisk in a bit more heavy cream to loosen it for drizzling.
Strawberry Honeybun Cake with Strawberry Cream Icing Recipe FAQs
- Can I use fresh whole strawberries instead of chopped?
For best texture and even distribution, chopped strawberries work best. Whole berries may sink or create uneven chunks. - Is this cake very sweet?
The balance of brown sugar cinnamon and fresh strawberries creates a perfect sweet and tart combo—not overly sugary. - Can I make the icing ahead of time?
Yes! Make the icing a day ahead and store refrigerated. Re-whisk before drizzling for smoothness. - What if I don’t have sour cream?
You can substitute plain Greek yogurt or buttermilk for a similar tang and moisture. - How do I get the swirl effect to look great?
Use a gentle swirling motion with a knife—don’t overmix or the layers will blend too much.
Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful twist on traditional honeybun cakes, featuring a moist yellow cake swirled with a sweet cinnamon-strawberry mixture and topped with a luscious strawberry cream icing. Perfect for dessert or an indulgent snack, this cake combines fruity freshness with comforting warm spices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
- 1 box yellow cake mix (about 15.25 oz)
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup sour cream
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup chopped strawberries (fresh or thawed if frozen)
For the Icing:
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and sour cream. Stir thoroughly until the batter is smooth and well blended.
- Prepare Strawberry Mixture: In a separate bowl, mix the brown sugar, ground cinnamon, and chopped strawberries together to create a flavorful strawberry topping.
- Layer Batter and Strawberry Mixture: Pour half of the cake batter into the greased pan evenly. Evenly sprinkle half of the strawberry mixture on top of the batter. Repeat this layering with the remaining batter and strawberry mixture.
- Swirl for Marbling: Using a knife, gently swirl the batter and strawberry mixture together to create an attractive marbled effect without fully blending them.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes. Test doneness by inserting a toothpick in the center; it should come out clean when the cake is done.
- Prepare Icing: While the cake bakes, whisk the powdered sugar and heavy cream together in a bowl until the icing is smooth and pourable.
- Cool and Ice: Once baked, allow the cake to cool slightly in the pan to warm temperature, then drizzle the strawberry cream icing evenly over the top.
- Serve: Cut into squares and serve the cake warm or at room temperature for the best flavor experience.
Notes
- Fresh strawberries work best for flavor, but frozen can be used if thawed and drained.
- If you prefer a thicker icing, reduce the heavy cream slightly.
- Use a serrated knife to cut the cake cleanly without squishing layers.
- This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- For extra texture, consider adding chopped nuts like pecans in the strawberry mixture.
