Homemade Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
Sweet memories of childhood bakeries dance through this strawberry honeybun cake recipe that promises pure comfort.
Soft layers merge classic flavors with delightful strawberry swirls.
Nostalgic aromas will fill your kitchen within minutes.
Each slice carries hints of tender sweetness and fruity brightness.
Delicate strawberry cream icing adds a luxurious touch to this simple dessert.
Weekend baking feels magical when such delectable treats emerge from your oven.
Slice into pure happiness and savor every delicious moment.
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Strawberry Honeybun Cake With Cream Icing FAQs
Insert a toothpick into the center of the cake. If it comes out clean without wet batter, the cake is done. Look for a golden brown top and slightly pulled away edges from the pan.
Yes, but thaw and drain them completely first. Frozen strawberries have more moisture, which can affect the cake’s texture. Pat them dry with paper towels to remove excess liquid.
You can substitute with Greek yogurt or plain yogurt in equal amounts. Both provide similar moisture and tanginess to the cake batter.
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Ingredients For Strawberry Honeybun Cake With Cream Icing
Cake Base:Filling and Swirl:Cream Icing:How To Make Strawberry Honeybun Cake With Cream Icing
Step 1: Prepare the Baking Workspace
Get your oven ready by heating it to 350F (175C). Grab a 9×13 inch baking pan and coat it with a light layer of grease to prevent sticking.
Step 2: Create the Cake Base
In a large mixing bowl, combine these ingredients:Whisk everything together until the mixture looks smooth and well-blended.
Step 3: Craft the Fruity Cinnamon Swirl
In a separate bowl, mix together:This combination will add a delicious layer of flavor to your cake.
Step 4: Layer the Cake Batter
Pour half of the cake batter into the prepared pan. Sprinkle half of the strawberry-cinnamon mixture on top. Repeat the process with the remaining batter and strawberry mixture.
Step 5: Create a Marbled Masterpiece
Take a knife and gently swirl through the batter, creating beautiful marbled patterns that will make your cake look as amazing as it tastes.
Step 6: Bake to Perfection
Place the pan in the preheated oven and bake for 35-40 minutes. To check if it’s done, insert a toothpick into the center – it should come out clean when the cake is fully baked.
Step 7: Whip Up the Creamy Icing
While the cake is baking, prepare the icing by whisking together:Blend until the mixture is smooth and has a silky consistency.
Step 8: Finish with a Sweet Drizzle
Once the cake has cooled slightly, drizzle the creamy icing over the top, letting it cascade down the sides for a mouthwatering presentation.
Step 9: Serve and Savor
Cut into generous slices and enjoy the perfect blend of strawberry, cinnamon, and cake goodness!
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Sugary Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
- Total Time: 50-55 minutes
- Yield: 12 1x
Description
Strawberry honeybun cake brings classic Southern comfort to dessert tables with irresistible sweet charm. Silky strawberry cream icing crowns this delightful treat, inviting you to savor each delectable bite of pure homemade happiness.
Ingredients
Cake Base:
- 1 box yellow cake mix
- 4 large eggs
- 3/4 cup (180 milliliters) vegetable oil
- 1 cup (240 milliliters) sour cream
Filling and Topping:
- 1/2 cup (100 grams) brown sugar
- 1 tablespoon ground cinnamon
- 1 cup (150 grams) chopped strawberries
Icing:
- Strawberry cream icing (ingredients not specified in original recipe)
Instructions
- Calibrate the oven to 350F (175C) and thoroughly coat a 9×13 inch baking vessel with cooking spray or butter.
- Amalgamate the cake mix, eggs, vegetable oil, and sour cream in a spacious mixing bowl, whisking until the concoction achieves a uniform consistency.
- Craft a delectable filling by blending brown sugar, ground cinnamon, and finely diced strawberries in a separate container.
- Distribute approximately half the cake batter across the prepared pan, generously sprinkling half the strawberry-sugar mixture atop the initial layer.
- Replicate the layering process with remaining batter and strawberry mixture, ensuring even coverage.
- Employ a culinary knife to elegantly swirl the layers, creating an intricate marbled pattern throughout the cake.
- Transfer the pan to the preheated oven and bake for 35-40 minutes, monitoring until a inserted toothpick emerges completely clean.
- During baking, whisk powdered sugar and heavy cream together to construct a silky, luxurious icing.
- Allow the cake to cool for 10-15 minutes after removing from the oven.
- Delicately drizzle the prepared cream icing across the cake’s surface, ensuring comprehensive coverage.
- Slice, plate, and savor this delightful strawberry-infused dessert.
Notes
- Ensure ingredients are at room temperature for better mixing and a smoother cake texture.
- Swap regular cake mix with gluten-free version for those with wheat sensitivities.
- Dice strawberries finely to distribute evenly throughout the cake and prevent large soggy chunks.
- Use a light hand when swirling to create beautiful marbled patterns without overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 30g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 55mg
Samantha Lee
Recipe Developer & Content Creator
Expertise
Plant-based and vegetarian recipes, Recipe testing and development, Food blogging and digital content creation, Culinary education and workshops
Education
Oregon Culinary Institute (Portland, OR)
Samantha sees cooking like painting, every fresh herb, every juicy tomato, a new splash of color on a canvas.
After graduating from Oregon Culinary Institute, she blended her love of global cuisines and plant-based cooking into recipes that feel fresh, fearless, and full of heart.
Samantha’s kitchen is a place where comfort food gets a modern remix and every meal feels like a little adventure. When she’s not cooking, she’s out exploring farmers’ markets, sketching new recipe ideas, or getting her hands dirty in a community garden.