Strawberry Honeybun Cake with Strawberry Cream Icing

Why You’ll Love This Recipe

This cake is incredibly easy to make and delivers big on flavor. The strawberry cake mix provides a soft and moist base, while the brown sugar and cinnamon filling adds a warm, spiced touch. The strawberry cream icing perfectly complements the cake, creating a refreshing sweetness that makes every bite irresistible. Whether you’re a baking novice or a seasoned pro, this recipe is simple to follow and sure to impress.

Ingredients

For the Cake:

• 1 box strawberry cake mix
• 3/4 cup vegetable oil
• 4 large eggs
• 1 cup sour cream
• 1/2 cup brown sugar, packed
• 1 tablespoon ground cinnamon

For the Strawberry Cream Icing:

• 2 cups powdered sugar
• 3 tablespoons strawberry jam or preserves
• 2–3 tablespoons heavy cream or milk
• 1/2 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine the strawberry cake mix, vegetable oil, eggs, and sour cream. Beat the mixture until smooth and creamy.
3. In a small bowl, mix together the brown sugar and cinnamon.
4. Pour half of the cake batter into the prepared baking dish and smooth it out evenly.
5. Sprinkle the brown sugar and cinnamon mixture evenly over the batter.
6. Gently spread the remaining batter over the cinnamon-sugar layer.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool slightly before preparing the icing.
9. To make the Strawberry Cream Icing, whisk together the powdered sugar, strawberry jam, heavy cream, and vanilla extract in a medium bowl until smooth. Adjust the consistency by adding more cream if necessary.
10. Drizzle the icing over the slightly warm cake, allowing it to seep into the layers.
11. Let the icing set before slicing and serving.

Servings and Timing

• Prep Time: 10 minutes
• Baking Time: 40 minutes
• Total Time: 50 minutes
• Servings: 12 slices
• Calories: 320 kcal per slice

Variations

• Add fresh diced strawberries to the batter for an extra burst of fruit flavor.
• If you prefer a thicker icing, reduce the amount of cream or add more powdered sugar to achieve the desired consistency.
• For a richer flavor, try using full-fat sour cream or adding a dash of almond extract to the icing.
• For a cinnamon twist, sprinkle some extra cinnamon on top of the icing after it sets.

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. You can also freeze the cake for up to 3 months—just make sure to wrap it tightly in plastic wrap and foil. To reheat, warm individual slices in the microwave for about 20-30 seconds.

FAQs

1. Can I use a different type of cake mix for this recipe?

Yes, you can substitute the strawberry cake mix with any other flavor of cake mix that you prefer, such as vanilla or chocolate.

2. Can I make this cake without sour cream?

If you don’t have sour cream, you can substitute it with plain yogurt or buttermilk to maintain the cake’s moisture.

3. How do I make the icing thicker?

If your icing is too runny, add more powdered sugar a little at a time until you reach the desired thickness.

4. Can I freeze the Strawberry Honeybun Cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 3 months.

5. How long should I let the cake cool before icing it?

Allow the cake to cool for about 10-15 minutes before drizzling the icing over it so that the icing doesn’t melt into the cake completely.

6. Can I make the icing ahead of time?

Yes, you can prepare the strawberry cream icing ahead of time and store it in the refrigerator for up to 2 days. Just whisk it again before using.

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

Yes, you can use a gluten-free strawberry cake mix and ensure that all other ingredients are gluten-free for a delicious gluten-free version.

8. Can I use homemade strawberry jam for the icing?

Absolutely! Homemade strawberry jam will work just as well, giving the icing a fresh and natural flavor.

9. How do I store leftover cake?

Leftover cake should be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.

10. Can I add nuts to the cake?

Yes, adding chopped nuts such as walnuts or pecans can give the cake a nice texture and complement the sweetness.

Conclusion

This Strawberry Honeybun Cake with Strawberry Cream Icing is a scrumptious, easy-to-make dessert that’s perfect for any occasion. With its moist texture, delicious cinnamon-sugar swirl, and creamy strawberry icing, it’s sure to become a new favorite in your baking repertoire. Whether you’re serving it for a family gathering or a special event, this cake will impress everyone with its irresistible flavor.

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