Sweet Strawberry Honeybun Cake Recipe: Creamy Icing Joy

Sweet memories dance through my strawberry honeybun cake, blending nostalgia with delectable comfort.

Childhood whispers emerge from each tender crumb, promising pure delight.

Soft layers meld classic bakery charm with homemade warmth.

Delicate strawberry notes weave through buttery textures, creating irresistible harmony.

Silky cream icing adds elegant sophistication to this classic treat.

Rich flavors promise a moment of pure indulgence.

Bake this dreamy dessert and let happiness fill your kitchen.

Sweet Strawberry Honeybun Cake with Cream Icing

• Bake Stress-Free: Perfect for novice bakers with simple instructions and basic pantry ingredients, making it a confidence-boosting recipe that anyone can master.
• Customize with Creativity: Easily adapt the cake by swapping strawberries with other fruits or adding nuts for extra texture, allowing personal culinary expression.
• Pack Delightful Flavors: Combines classic vanilla cake with warm cinnamon and sweet strawberry notes, creating a multi-layered taste experience that delights the palate.
• Serve for Every Occasion: Versatile dessert suitable for casual family gatherings, potlucks, weekend brunches, or surprise celebrations with its crowd-pleasing appeal.

Ingredients for Strawberry Honeybun Cake

• Vanilla Cake Mix: A convenient base that provides the primary structure and flavor of the cake.
• Eggs: Bind the ingredients together and contribute to the cake's texture and richness.
• Sour Cream: Adds moisture and creates a tender, soft crumb.
• Vegetable Oil: Ensures the cake remains moist and helps in achieving a smooth batter.
• Vanilla Extract: Enhances the overall flavor profile with its warm, sweet notes.

• Brown Sugar, Ground Cinnamon: Create a sweet and spicy swirl that adds depth and warmth to the cake.
• Fresh Strawberries: Provide bursts of fruity flavor and natural sweetness throughout the cake.

• Powdered Sugar, Milk, Vanilla Extract: Form the base of a smooth, creamy icing.
• Strawberry Puree: Adds a vibrant strawberry flavor and beautiful pink color to the icing.

How to Bake Strawberry Honeybun Cake

Step 1: Fire Up the Oven

Crank the oven to 350F (175C). Grab a 9×13 inch pan and give it a generous coating of grease or line it with parchment paper for hassle-free cake removal.

Step 2: Whip Up the Cake Base

• Vanilla cake mix
• Eggs
• Sour cream
• Vegetable oil
• Vanilla extract

Blast with a hand mixer or stand mixer on medium speed until the batter looks silky smooth and creamy, about 2 minutes.

Step 3: Create the Cake Layers

Mix brown sugar and ground cinnamon in a small bowl.

Pour half the batter into the pan and spread evenly. Sprinkle half the cinnamon-sugar mixture.

Scatter fresh strawberry chunks across the layer. Pour remaining batter on top and dust with the rest of the cinnamon-sugar blend.

Step 4: Bake to Perfection

Slide the pan into the oven. Bake for 30-35 minutes until a toothpick comes out clean.

The cake should look golden and bounce back when touched.

Step 5: Craft the Strawberry Cream Frosting

• Powdered sugar
• Milk
• Strawberry puree
• Vanilla extract

Adjust milk to get a perfect drizzling consistency.

Step 6: Dress the Cake

Let the cake rest for 10-15 minutes. Drizzle the strawberry cream icing while it’s still warm.

Spread for a more decadent coating if you like.

Step 7: Serve and Savor

Let the cake cool completely.

Slice and serve with fresh strawberries or a cloud of whipped cream for extra indulgence.

Pro Tips for Moist Strawberry Honeybun Cake

• Use room temperature ingredients for a smoother, more even cake batter that blends perfectly.
• Dice strawberries into small, uniform pieces to distribute evenly throughout the cake and prevent sinking.
• Gently fold strawberries into the batter to maintain their shape and prevent crushing during mixing.
• Check cake doneness by inserting a toothpick – it should come out clean with a few moist crumbs, not wet batter.
• Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.

Variations on Strawberry Honeybun Cake

• Gluten-Free Strawberry Honeybun Cake: Replace vanilla cake mix with gluten-free cake mix and ensure all ingredients are certified gluten-free. Perfect for those with wheat sensitivities.
• Vegan Berry Bliss Cake: Swap eggs with mashed bananas or applesauce, use plant-based milk, coconut oil instead of vegetable oil, and vegan cream cheese for icing. Creates a compassionate plant-based dessert.
• Low-Sugar Strawberry Sensation: Use sugar-free cake mix, replace brown sugar with monk fruit sweetener, and make icing with sugar-free powdered sweetener. Ideal for diabetic-friendly options.

Pairing Ideas for Honeybun Cake

• Pair with Crisp White Wine: Select a light, slightly sweet Riesling or Moscato that complements the cake's fruity strawberry notes and balances its sugary richness.
• Create Beverage Harmony: Brew a delicate strawberry tea or prepare a strawberry-infused sparkling water to echo the cake's vibrant berry flavor profile.
• Match with Creamy Vanilla Ice Cream: Serve a scoop of vanilla bean ice cream alongside the cake to enhance its warmth and provide a cool, smooth contrast to the dessert's texture.
• Garnish with Fresh Mint: Sprinkle chopped fresh mint leaves on top to add a bright, herbal element that cuts through the sweetness and provides a refreshing palate cleanser.

Storage Tips for Strawberry Honeybun Cake

• Store the cake in an airtight container in the refrigerator for up to 4 days. Cover with plastic wrap or place in a sealed container to prevent drying out and absorbing other food odors.
• Wrap the entire unfrosted cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before adding fresh icing.
• Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature for 30-45 minutes before serving.

FAQs

• Can I use fresh or frozen strawberries for this recipe?

Fresh or frozen strawberries both work well. If using frozen strawberries, thaw and drain them first to prevent excess moisture in the cake.

• How do I know if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should be golden brown and spring back when lightly touched.

• Can I make this cake gluten-free?

Yes, use a gluten-free vanilla cake mix and ensure all other ingredients are gluten-free. The texture might be slightly different, but the flavor will remain delicious.

Sticky Strawberry Honeybun Cake With Strawberry Cream Icing Recipe

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4.7 from 16 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Strawberry honeybun cake delights dessert enthusiasts with its luscious layers of sweet strawberry flavor and creamy icing. Homemade comfort meets elegant simplicity in this irresistible Southern-style treat you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 1 box (15.25 ounces / 432 grams) vanilla cake mix
• 3 large eggs
• 1 cup sour cream
• 1 cup diced strawberries
• 1/2 cup vegetable oil

Sugar and Sweeteners:

• 1/2 cup brown sugar
• 2 cups powdered sugar

Flavor Enhancers and Spices:

• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 cup strawberry puree
• 2 tablespoons milk

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Instructions

1. Prepare the baking environment by heating the oven to 350F (175C). Coat a 9×13 inch pan with grease and flour, or line with parchment paper for effortless removal.
2. Create the cake base by blending vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract in a large bowl. Mix thoroughly using a hand or stand mixer until the mixture achieves a smooth, creamy consistency, approximately 2 minutes.
3. Develop the cake’s flavor profile by combining brown sugar and ground cinnamon in a separate bowl. Layer half the batter into the prepared pan, ensuring even distribution. Sprinkle half the cinnamon-sugar mixture over the batter, then scatter diced strawberries across the surface.
4. Complete the batter layering by carefully spreading the remaining cake mixture over the strawberries. Top with the final portion of cinnamon-sugar mixture, creating a delectable swirl effect.
5. Bake the cake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick into the center – it should emerge clean. The cake should display a golden-brown hue and have a springy texture when lightly touched.
6. Craft the strawberry cream icing by whisking powdered sugar, milk, strawberry puree, and vanilla extract until smooth. Adjust consistency by adding milk sparingly if the mixture appears too thick.
7. After removing the cake from the oven, allow it to cool for 10-15 minutes. Generously drizzle the strawberry cream icing over the warm cake, ensuring maximum flavor absorption. Spread the icing evenly for complete coverage if desired.
8. Finish by letting the cake cool completely before slicing. Enhance the presentation with fresh strawberries or a dollop of whipped cream for an extra luxurious touch.

Notes

• Customize the cake mix by choosing different flavors like yellow or white cake mix for varied taste profiles.
• Swap out fresh strawberries with frozen ones, but ensure they’re thawed and patted dry to prevent excess moisture in the cake.
• Enhance dairy-free options by using coconut oil instead of vegetable oil and almond milk in the icing for lactose-intolerant individuals.
• Create a gluten-free version by selecting a gluten-free cake mix and ensuring all other ingredients are certified gluten-free.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 267 kcal
• Sugar: 29 g
• Sodium: 155 mg
• Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 37 mg