Strawberry Honeybun Cake with Strawberry Cream Icing

This Strawberry Honeybun Cake is a deliciously moist and tender dessert inspired by the classic honeybun cake, with a fruity twist. Infused with the sweetness of strawberries and swirled with cinnamon sugar, it’s topped with a luscious strawberry cream icing for an irresistible finish. Perfect for potlucks, brunches, or simply indulging your sweet tooth, this cake is as beautiful as it is flavorful.

Why You’ll Love This Recipe

Combines the classic honeybun cake with a sweet, fruity strawberry flavor.
Easy to make with simple ingredients and a unique swirl technique.
Topped with a rich strawberry cream icing for extra indulgence.
Perfect for celebrations or as an anytime treat.
A visually stunning cake that’s sure to impress your guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

Boxed strawberry cake mix
Eggs
Oil
Sour cream
Sugar
Ground cinnamon
Strawberry preserves

For the Strawberry Cream Icing:

Powdered sugar
Butter (softened)
Strawberry puree or strawberry jam
Heavy cream
Vanilla extract

Directions

Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Prepare the Batter:
In a large bowl, mix the strawberry cake mix, eggs, oil, and sour cream until well combined.
Create the Cinnamon Swirl:
In a small bowl, combine sugar and cinnamon. Pour half of the batter into the prepared pan. Sprinkle the cinnamon sugar mixture evenly over the batter, then dollop small spoonfuls of strawberry preserves over the cinnamon layer. Gently swirl the layers using a knife or skewer.
Add the Remaining Batter:
Pour the remaining cake batter over the top, spreading it evenly.
Bake:
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before icing.
Make the Strawberry Cream Icing:
In a mixing bowl, beat softened butter and powdered sugar until smooth. Add strawberry puree, heavy cream, and vanilla extract, and mix until creamy and spreadable.
Ice the Cake:
Spread the strawberry cream icing evenly over the cooled cake.
Garnish and Serve:
Garnish with fresh strawberries or a drizzle of strawberry sauce if desired. Slice and serve.

Servings and Timing

Servings: 12-15 slices
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour

Variations

Vanilla Twist: Use a vanilla cake mix instead of strawberry for a more subtle flavor.
Extra Fruity: Add diced fresh strawberries to the batter for extra texture and flavor.
Nutty Addition: Sprinkle chopped pecans or walnuts into the cinnamon sugar layer for crunch.
Citrus Flair: Add a splash of lemon juice to the icing for a tangy twist.
Dairy-Free: Use coconut cream and dairy-free butter for the icing and a plant-based sour cream for the batter.

Storage/Reheating

Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
Reheating: Serve the cake at room temperature or warm individual slices in the microwave for 10-15 seconds.

FAQs

1. Can I make this cake from scratch instead of using a mix?

Yes, you can substitute the boxed mix with your favorite homemade strawberry cake recipe.

2. How can I make the icing smoother?

Ensure the butter is softened before mixing, and sift the powdered sugar to avoid lumps.

3. What type of strawberry preserves works best?

Choose high-quality or homemade preserves for the best flavor and texture.

4. Can I use frozen strawberries for the puree?

Yes, thaw the strawberries completely and blend them into a smooth puree before using.

5. Can I make this cake ahead of time?

Yes, the cake can be baked and iced a day ahead. Store it in the refrigerator until ready to serve.

6. Can I skip the cinnamon swirl?

While the cinnamon adds a unique flavor contrast, you can omit it for a purely strawberry-flavored cake.

7. Can I use a different fruit flavor?

Absolutely! Replace strawberry preserves and puree with raspberry, peach, or blackberry for a different fruit profile.

8. How do I prevent the cake from being too dense?

Mix the batter just until combined to avoid overworking the gluten, which can make the cake dense.

9. Can I use whipped cream instead of frosting?

Yes, a layer of whipped cream makes a lighter alternative to the strawberry cream icing.

10. What’s the best way to swirl the layers?

Use the tip of a knife or a skewer to create gentle figure-eight patterns for an even swirl.

Conclusion

Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful dessert that’s as visually stunning as it is delicious. With its moist, fruity layers and creamy frosting, it’s perfect for any occasion, from casual family gatherings to festive celebrations. Customize it to your liking and enjoy a cake that’s sure to impress!