If you love the sweet nostalgia of a honeybun and the juicy brightness of strawberries, then friend, you are in for a treat. This Strawberry Honeybun Cake with Strawberry Cream Icing is like your favorite childhood snack cake got a fruity, fabulous upgrade and trust me, it’s as dreamy as it sounds.

Imagine a soft, buttery cake swirled with cinnamon-sugar goodness, then topped with a creamy, strawberry-kissed icing that melts into every warm corner. It’s a flavor explosion of comfort, sweetness, and fruity flair all baked into one seriously addictive dessert. Perfect for brunch, dessert, or anytime your sweet tooth calls, this one’s a game-changer.

Why You’ll Love Strawberry Honeybun Cake with Strawberry Cream Icing

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: It’s perfect for breakfast, dessert, potlucks, or just a little afternoon pick-me-up.

Budget-Friendly: Made with pantry staples and a boxed cake mix it’s delicious and affordable.

Quick and Easy: No complicated steps, just mix, layer, bake, and drizzle.

Customizable: Switch up the icing flavor or add nuts or fresh berries for a twist.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Strawberry Honeybun Cake with Strawberry Cream Icing

This cake feels fancy, but it’s wonderfully simple to make. Let’s take a peek at what makes it so irresistible:

Strawberry Cake Mix

Your shortcut to flavor-packed strawberry goodness with that gorgeous pink hue.

Eggs

They bind everything together and help create a tender, moist texture.

Sour Cream

Adds richness and a little tang that balances out the sweetness beautifully.

Oil

Keeps the cake extra moist and melt-in-your-mouth soft.

Brown Sugar

Creates that classic honeybun swirl sweet, caramelized, and cinnamon-spiced.

Ground Cinnamon

Warm, cozy, and totally essential for that honeybun vibe.

Powdered Sugar

Forms the base of the luscious icing that gets drizzled over the warm cake.

Strawberry Extract or Pureed Strawberries

Infuses the icing with fresh, fruity flavor (and a pop of pretty color!).

Milk

Thins out the icing to just the right pourable consistency.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Preheat your oven to 325°F (163°C). Grease a 9×13-inch baking dish or line it with parchment for easy cleanup.

Combine Ingredients

In a large bowl, mix the strawberry cake mix, eggs, sour cream, and oil until smooth and well blended.

Prepare Your Cooking Vessel

Make sure your baking dish is greased or lined to prevent sticking and help with easy slicing later.

Assemble the Dish

Pour half the batter into the dish. In a separate small bowl, mix brown sugar and cinnamon. Sprinkle that mixture evenly over the batter, then top with the remaining cake batter and gently swirl with a knife for that honeybun effect.

Cook to Perfection

Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely divine.

Finishing Touches

While the cake is still warm, whisk together powdered sugar, milk, and strawberry extract or puree to make your icing. Pour it over the warm cake so it soaks into every crevice.

Serve and Enjoy

Let the icing set for a few minutes, then slice and serve warm—or chilled, if that’s your jam. Either way, it’s pure joy in every bite.

Nutrition Facts

Servings: 12
Calories per serving: 420

Preparation Time

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
– Serve warm with a scoop of vanilla ice cream for extra indulgence.
– Pair with coffee or tea for the ultimate brunch treat.
– Add a handful of fresh sliced strawberries on top before serving for a burst of freshness.
– A light dusting of powdered sugar or extra icing drizzle never hurts either!

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
– Don’t overmix the batter just stir until combined for a soft, tender crumb.
– Make sure the cake is still warm when you pour on the icing so it soaks in perfectly.
– For deeper strawberry flavor, add a spoonful of strawberry jam to the icing.
– Use Greek yogurt instead of sour cream if that’s what you have on hand.
– Store leftovers covered at room temperature for 2 days or in the fridge for up to 5 days.

FAQs

1. Can I use a different cake mix flavor?
Yes! Vanilla or yellow cake mix also works beautifully if you want a more classic honeybun flavor.

2. What if I don’t have strawberry extract?
You can use a tablespoon of pureed strawberries or even a dash of vanilla extract instead.

3. Can I make this ahead of time?
Absolutely. It stays moist and delicious for several days just keep it covered.

4. How do I store leftovers?
Cover tightly and keep at room temperature for 2 days, or refrigerate for up to 5 days.

5. Can I freeze it?
Yes, you can freeze slices wrapped tightly in plastic and foil for up to 1 month.

6. Can I double the icing?
Go for it! If you love extra icing, doubling the drizzle is always a good move.

7. What’s the best way to swirl the brown sugar filling?
Use a butter knife and gently swirl through the batter without overmixing.

8. Is this good served cold?
Yes, it’s delicious chilled especially in summer!

9. Can I use homemade cake mix?
Totally, just be sure it’s equivalent to a standard boxed mix in size and yield.

10. Can I use fresh strawberries in the cake batter?
You can fold in a few chopped strawberries, but too many can affect the texture so keep it light.

Conclusion

This Strawberry Honeybun Cake with Strawberry Cream Icing is more than just a dessert it’s a little slice of comfort with a fruity, fun twist. From its sweet, cinnamon-swirled center to its creamy, berry-bright icing, every bite is full of nostalgic charm and homemade goodness. It’s easy, it’s gorgeous, and oh yes it’s seriously delicious. Give it a try and see how fast it disappears from the table!

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