Strawberry Honeybun Cake with Creamy Strawberry Icing Recipe

If you’re the kind of person who swoons at the thought of moist cake and luscious icing, the Strawberry Honeybun Cake with Creamy Strawberry Icing might just become your new obsession. This charming dessert layers sweet, fruity, and cinnamony flavors in every bite, then tops it all off with a dreamy strawberry glaze that tastes like pure springtime. Whether you’re baking for a potluck or simply treating yourself to something special, this cake is guaranteed to light up any table—and your taste buds!

Ingredients You’ll Need

With only a handful of pantry staples and some vibrant strawberries, you’ll have everything necessary to create an unforgettable Strawberry Honeybun Cake with Creamy Strawberry Icing. Each ingredient brings something important—taste, texture, or even that irresistible color—so be sure to use the best you can find!

• Vanilla cake mix: The easy foundation that guarantees a soft, fluffy cake every time—no measuring out flour and sugar required.
• Large eggs: These add richness and help the cake hold together, creating a tender consistency.
• Sour cream: This secret ingredient keeps the cake incredibly moist and adds a hint of tang.
• Vegetable oil: Helps the cake stay ultra-soft and gives it that glorious bakery texture.
• Vanilla extract: Deepens the cake’s flavor and enhances the strawberry and honeybun notes.
• Ground cinnamon: Lends warmth and complexity, channeling classic honeybun vibes.
• Brown sugar: The molasses adds a slightly caramelized taste and keeps the crumb sticky-soft.
• Diced strawberries: Bursts of real berry flavor and pops of pretty red in every bite—use fresh or properly drained frozen fruit.
• Powdered sugar: The silky base for your creamy, dreamy strawberry icing.
• Milk: Just enough to make the icing pourable and luscious.
• Strawberry puree: Intensifies the fruity flavor and gives your icing that natural rosy pink glow.
• Vanilla extract (for icing): Adds a little extra layer of flavor so the icing tastes truly special.

How to Make Strawberry Honeybun Cake with Creamy Strawberry Icing

Step 1: Prepare Your Cake Batter

First, preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking pan. In a large mixing bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Beat everything together until you have a smooth, thick batter, making sure no dry mix remains. The sour cream is the secret to a luxuriously moist base, so blend it in well!

Step 2: Layer in Cinnamon-Sugar Goodness

Spread half of the cake batter into your prepared pan. In a small bowl, mix together the ground cinnamon and brown sugar. Sprinkle this warmly spiced sugar mixture evenly over the first layer of batter to create that classic honeybun swirl. Next, scatter the diced strawberries over this layer, arranging them so every slice will have a taste of berry in each bite.

Step 3: Finish and Bake

Dollop the remaining batter over the strawberry-cinnamon layer, then gently spread it out to cover all the strawberries. Don’t worry if the cinnamon sugar peeks through a little—it’ll only amp up the flavor! Bake the cake for 35-40 minutes, or until it’s golden on top and a toothpick inserted in the center comes out clean.

Step 4: Make the Creamy Strawberry Icing

While your cake bakes, whip up the icing. In a medium bowl, whisk together the powdered sugar, milk, strawberry puree, and vanilla extract until smooth and glossy. If the icing seems too thick, add an extra splash of milk; if it’s thin, dust in a little more powdered sugar. The color should be bright, luscious pink!

Step 5: Ice and Serve

When the cake comes out of the oven, let it cool for 15-20 minutes so it’s warm but not piping hot. While the cake is still slightly warm, pour the creamy strawberry icing over the top, letting it drizzle into the nooks and crannies. The icing will partially soak in, making every bite even more flavorful. Slice, serve, and get ready for compliments!

How to Serve Strawberry Honeybun Cake with Creamy Strawberry Icing

Garnishes

Add the perfect finishing touch to your Strawberry Honeybun Cake with Creamy Strawberry Icing with a handful of sliced fresh strawberries or a scatter of edible flowers. A light dusting of powdered sugar or a sprig of mint makes every slice look bakery-worthy and adds just enough charm for any special occasion.

Side Dishes

Since this cake is sweet and fruity, pair it with a scoop of vanilla bean ice cream or a dollop of tangy Greek yogurt for dessert. For brunch, a fruit salad bursting with fresh berries and citrus is a bright, refreshing counterbalance.

Creative Ways to Present

You can cut your Strawberry Honeybun Cake with Creamy Strawberry Icing into bars for picnics and potlucks, stack slices with extra icing for a playful layer-cake effect, or even bake them as cupcakes for a portable treat. Individual mini cakes make for an adorable tea party centerpiece!

Make Ahead and Storage

Storing Leftovers

Keep leftover Strawberry Honeybun Cake with Creamy Strawberry Icing airtight at room temperature for up to 2 days—or refrigerate for up to a week. The icing helps the cake stay moist, but be sure to cover it well to prevent it from drying out.

Freezing

If you’d like to freeze the whole cake or leftover slices, wrap each portion snugly in plastic wrap, then in foil. Store in the freezer for up to three months. For best results, freeze before icing—just whip up a fresh batch of icing when ready to serve.

Reheating

To enjoy the cake warm, microwave individual slices for 10 to 15 seconds. If frozen, let the cake thaw in the refrigerator overnight, then warm briefly in the microwave or a low oven for that just-baked coziness.

FAQs

Can I use boxed strawberry cake mix instead of vanilla?

You can definitely swap in a strawberry cake mix if you want a double dose of berry flavor, but the traditional recipe uses vanilla to let the real strawberry pieces and icing shine through without being overpowering.

What’s the best way to make strawberry puree for the icing?

Simply blend fresh strawberries in a blender or food processor until completely smooth. If your strawberries are very seedy, you can strain the puree for the silkiest icing texture, but it isn’t necessary for flavor!

Can this cake be made gluten free?

Yes! Just use your favorite gluten-free vanilla cake mix and double check the other ingredients. The result is still rich, tender, and just as gorgeous—nobody will miss the gluten.

What can I do if my icing is too thin or too thick?

If your strawberry icing turns out too runny, add extra powdered sugar a tablespoon at a time. For thick icing, thin it with a splash of milk or even a touch more strawberry puree until pourable and smooth.

Can I make this cake ahead for a party?

Absolutely! Strawberry Honeybun Cake with Creamy Strawberry Icing is actually even better when made the day before, allowing all those flavors to mingle—just wait to ice it until closer to serving for the prettiest presentation.

Final Thoughts

Baking this Strawberry Honeybun Cake with Creamy Strawberry Icing is like sending a little love from your oven straight to your table. I hope you’ll give it a try, share it with family and friends, and create sweet memories around every fluffy slice!

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