If you’re looking for a dessert that combines the warmth of a cozy cake with the sweet, tart flavor of fresh strawberries, this Strawberry Honeybun Cake with Strawberry Cream Icing is the perfect choice. It’s a deliciously moist cake that features a swirl of cinnamon and brown sugar, enhanced with juicy strawberries, all topped with a rich and creamy strawberry icing. This cake is ideal for any occasion, from family gatherings to casual weeknight treats, and is guaranteed to please everyone with its delightful combination of flavors and textures.

The base of the cake uses a simple yellow cake mix, which is elevated by the addition of sour cream for extra moisture. The swirl of cinnamon, brown sugar, and strawberries creates a unique, sweet ribbon throughout the cake that enhances its flavor. To finish off this dessert, a luscious strawberry cream icing is drizzled on top, adding a creamy and indulgent finishing touch. Whether you serve it for brunch, a special occasion, or simply as a comforting dessert, this Strawberry Honeybun Cake will become a favorite in no time.

Why You’ll Love This Recipe

This cake is everything you love about a traditional honeybun, but with a fruity twist. The combination of cinnamon, brown sugar, and strawberries gives this cake a deep, comforting flavor that pairs perfectly with the light and tangy strawberry cream icing. The use of sour cream makes the cake incredibly moist, ensuring every bite is soft and delicious. The simplicity of the cake mix makes it quick and easy to prepare, but the homemade touches of cinnamon and fresh strawberries make it feel like something special. It’s the perfect dessert for anyone who loves fruity cakes with a touch of spice and a creamy finish.

Ingredients

Yellow cake mix
Large eggs
Vegetable oil
Sour cream
Brown sugar
Ground cinnamon
Chopped strawberries
Powdered sugar
Heavy cream

Variations

Add nuts: For a bit of crunch, you can add chopped pecans or walnuts into the batter or sprinkle them on top before baking.
Frosting alternatives: Instead of strawberry cream icing, you can make a simple glaze with powdered sugar and a little milk or opt for a cream cheese frosting for a richer flavor.
Berry mix: Experiment with different berries, such as raspberries or blueberries, to create a mixed berry honeybun cake.
Make it vegan: Replace the eggs with flax eggs and substitute the sour cream with a plant-based alternative like coconut yogurt.

How to Make the Recipe

Step 1: Preheat the oven and prepare the pan

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter or non-stick spray to prevent the cake from sticking.

Step 2: Make the cake batter

In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and sour cream. Stir until all ingredients are well incorporated into a smooth batter.

Step 3: Prepare the strawberry mixture

In a separate bowl, mix together the brown sugar, ground cinnamon, and chopped strawberries. This mixture will create the flavorful swirl throughout the cake.

Step 4: Layer and swirl the cake

Pour half of the prepared cake batter into the greased pan, then evenly sprinkle half of the strawberry mixture over the batter. Repeat with the remaining cake batter and strawberry mixture. Use a knife to swirl the layers together, creating a marbled effect.

Step 5: Bake the cake

Place the pan in the preheated oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick into the center of the cake – it should come out clean when the cake is fully baked.

Step 6: Prepare the icing

While the cake is baking, prepare the strawberry cream icing by whisking together the powdered sugar and heavy cream until smooth and creamy.

Step 7: Drizzle the icing

Once the cake has cooled slightly, drizzle the strawberry cream icing over the top. Let the icing set for a few minutes before serving.

Step 8: Serve and enjoy!

Cut the cake into squares and enjoy the sweet, cinnamon-infused layers topped with the creamy icing.

Tips for Making the Recipe

Use fresh strawberries: For the best flavor, use fresh strawberries that are ripe and juicy. Frozen strawberries may release too much moisture and affect the texture of the cake.
Let the cake cool slightly: Allow the cake to cool for a few minutes before adding the icing, so the drizzle doesn’t melt into the cake entirely.
Check for doneness: Since oven temperatures can vary, check your cake with a toothpick about 5 minutes before the suggested baking time to avoid overbaking.
Make a thicker icing: If you prefer a thicker icing, reduce the amount of heavy cream or add more powdered sugar until the desired consistency is reached.

How to Serve

Serve this cake warm or at room temperature. It pairs perfectly with a cup of coffee or tea for a delightful afternoon treat. For a special touch, top the cake with additional fresh strawberries or a scoop of vanilla ice cream on the side.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to 3 days. If the weather is particularly warm, you can refrigerate the cake to preserve its freshness.

Freezing

You can freeze the cake for later enjoyment. Simply slice the cake and place individual pieces in an airtight container or freezer-safe bag. Freeze for up to 3 months. When you’re ready to enjoy, let the cake thaw at room temperature or gently reheat it in the microwave.

Reheating

To reheat, microwave individual slices for 20-30 seconds until warm. If you prefer, you can warm the cake in the oven at 300°F for about 10 minutes.

FAQs

1. Can I use a different cake mix?

Yes, you can substitute the yellow cake mix with a white or vanilla cake mix if you prefer.

2. Can I use frozen strawberries?

Fresh strawberries are recommended for the best flavor and texture, but if frozen strawberries are all you have, make sure to thaw and drain them well before using them.

3. Can I use a different type of icing?

Yes, you can use cream cheese frosting, a simple glaze, or even whipped cream instead of the strawberry cream icing.

4. Is it necessary to swirl the batter?

Swirling the batter is what creates the signature honeybun effect. If you prefer a more uniform texture, you can skip the swirl.

5. How can I make this cake more decadent?

Add some chopped chocolate or white chocolate chips to the batter or drizzle a bit of chocolate ganache over the icing.

6. Can I use a different fruit in this cake?

Yes, you can experiment with other fruits like raspberries or blueberries to create a different variation of this cake.

7. Is there a way to make this cake gluten-free?

To make this cake gluten-free, use a gluten-free cake mix and ensure that all other ingredients are gluten-free.

8. Can I prepare this cake ahead of time?

Yes, you can prepare the cake ahead of time and store it covered at room temperature for up to 3 days. You can also freeze it for up to 3 months.

9. Can I make this cake without sour cream?

If you don’t have sour cream, you can substitute it with Greek yogurt or buttermilk for a similar texture.

10. How do I make this cake less sweet?

You can reduce the amount of sugar in both the cake batter and the icing if you prefer a less sweet dessert.

Conclusion

This Strawberry Honeybun Cake with Strawberry Cream Icing is a wonderfully decadent dessert that combines the rich flavors of cinnamon, brown sugar, and fresh strawberries in a moist cake, all topped with a smooth, creamy icing. It’s the perfect treat for any occasion, offering a deliciously sweet and slightly tangy combination that will have everyone asking for seconds. With its easy preparation and delightful flavors, this cake is sure to become a favorite in your baking repertoire. Enjoy it as a special dessert, or simply treat yourself to a slice anytime you’re in the mood for something indulgent.