Why You’ll Love Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
This cake is:
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Easy to make with pantry‑friendly ingredients
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Moist, flavorful, and sweet
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Great for potlucks, celebrations, or everyday dessert
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Beginner‑friendly and comforting
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Perfect served warm or at room temperature
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
1 box vanilla cake mix
3 large eggs
1 cup sour cream (or Greek yogurt)
½ cup vegetable oil (or melted butter)
1 teaspoon vanilla extract
½ cup brown sugar
2 teaspoons ground cinnamon
2 cups diced strawberries (fresh or thawed and drained)
For the strawberry cream icing:
2 cups powdered sugar
¼ cup milk (adjust for consistency)
½ cup strawberry puree
Directions
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Preheat the oven to 350°F (175°C) and grease a 9×13‑inch baking pan.
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In a large bowl, mix together the cake mix, eggs, sour cream, vegetable oil, and vanilla until smooth and creamy.
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In a separate bowl, combine the brown sugar and cinnamon.
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Pour half of the batter into the prepared pan and spread it evenly. Sprinkle with half of the cinnamon‑sugar mixture, then spread the diced strawberries over it.
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Pour the remaining batter on top and sprinkle with the remaining cinnamon‑sugar mixture.
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Bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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While the cake cools slightly, whisk together the powdered sugar, milk, and strawberry puree until smooth.
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Allow the cake to cool completely before drizzling the icing over the top. Slice and serve.
Servings and timing
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Servings: About 12 slices
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Prep time: ~15 minutes
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Cook time: ~35 minutes
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Total time: ~50 minutes
Variations
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Use a strawberry cake mix instead of vanilla for extra berry flavor.
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Swap sour cream for Greek yogurt for a slightly tangier cake.
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Add a handful of chopped nuts or white chocolate chips for texture.
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Use fresh strawberry jam instead of pureed strawberries in the icing for a sweeter glaze.
Storage/Reheating
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Store leftover cake covered at room temperature for about 2 days or in the fridge for up to 5 days.
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You can freeze individual slices wrapped tightly for up to 2 months; thaw in the fridge before enjoying.
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To reheat, warm a slice in the microwave for 10–15 seconds for a fresh‑baked feel.
FAQs
How do I prevent the cake from being dry?
Use room‑temperature ingredients and don’t overbake; check doneness with a toothpick.
Can I make this cake gluten‑free?
Yes! Use a gluten‑free vanilla cake mix to make it gluten‑free.
Can I use frozen strawberries instead of fresh?
Yes, just thaw and drain them well so excess moisture doesn’t make the batter too wet.
What can I use instead of strawberry puree?
You can blend fresh strawberries or use a strawberry jam thinned with a little milk.
Can I skip the cinnamon swirl?
Yes—omitting the cinnamon‑sugar layer still results in a tasty cake.
How should I serve this cake?
Serve slightly warm or at room temperature; it pairs nicely with coffee or tea.
Can I make this ahead of time?
Absolutely—cake often tastes even better the next day once flavors have settled.
Can I reduce the sugar?
Yes, you can reduce the brown sugar or icing sweetness to suit your taste.
What pan should I use?
A 9×13‑inch baking pan works best for even baking.
How do I make the icing thicker?
Add more powdered sugar a little at a time until you reach your desired thickness.
Conclusion
This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful dessert that combines classic comfort flavors with fresh strawberry goodness. Whether you’re baking for guests or making a sweet weekend treat, it’s simple to prepare and sure to satisfy. Enjoy every tasty slice!
