Strawberry Honeybun Cake with Strawberry Cream Icing

This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful dessert that will quickly become a favorite in your household. With the sweet and moist strawberry-flavored cake base, combined with a creamy and tangy icing, it’s perfect for any occasion, from casual family dinners to festive gatherings. The addition of sour cream ensures a rich texture, while the honeybun style gives it that irresistible swirl.

Why You’ll Love This Recipe

This recipe offers a refreshing twist on the classic honeybun cake with a deliciously fruity strawberry flavor. It’s easy to make, thanks to the use of a boxed cake mix, yet feels homemade with the addition of sour cream and vanilla extract. The creamy strawberry icing adds the perfect finishing touch, making each bite a delicious, decadent experience. Whether you’re a fan of strawberry desserts or simply looking for something unique, this cake will not disappoint.

Ingredients

For the cake:

• 1 box strawberry cake mix

• 1/2 cup vegetable oil

• 3 large eggs

• 1 cup sour cream

• 1/2 cup whole milk

• 1 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). Grease and flour a 9×13-inch baking pan.

2. In a large bowl, combine the strawberry cake mix, vegetable oil, eggs, sour cream, whole milk, and vanilla extract. Mix until smooth and well combined.

3. Pour the cake batter into the prepared baking pan and spread it evenly.

4. Using a knife or spoon, swirl the batter in the pan to create a marbled effect, mimicking the signature honeybun style.

5. Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. Remove from the oven and allow the cake to cool completely in the pan.

For the strawberry cream icing:

1. In a bowl, combine powdered sugar, butter, and strawberry puree (or strawberry jam).

2. Whisk until smooth and creamy. If the icing is too thick, add a little milk to reach the desired consistency.

3. Once the cake has cooled, spread the icing evenly on top of the cake.

Servings and Timing

• Servings: 12

• Prep time: 15 minutes

• Cook time: 30-35 minutes

• Total time: 45-50 minutes

Variations

• Add fresh strawberries: For added texture and a burst of flavor, top the cake with sliced fresh strawberries before serving.

• Change the icing: Use a cream cheese frosting for a tangy contrast to the sweetness of the cake.

• Switch up the flavor: Try using a different cake mix, such as vanilla or lemon, for a new twist on the recipe.

Storage/Reheating

• Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

• To reheat, microwave individual slices for 20-30 seconds or warm the whole cake in a preheated oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I use a different flavor of cake mix?

Yes, you can substitute the strawberry cake mix with other flavors like vanilla, lemon, or even chocolate, depending on your preference.

Can I make this cake ahead of time?

Yes, this cake can be made ahead and stored for a few days. It actually tastes even better the next day as the flavors have time to meld.

Can I freeze the cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. It will last up to 3 months in the freezer.

How do I make the strawberry icing?

To make the strawberry icing, mix powdered sugar, butter, and strawberry puree or jam until smooth. Adjust the consistency with a little milk if necessary.

Can I use low-fat sour cream?

Yes, you can use low-fat or fat-free sour cream, though the cake may be slightly less rich.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Can I use a different type of milk?

Yes, you can substitute whole milk with any other milk, such as almond milk, skim milk, or oat milk.

How should I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Can I add nuts to the cake?

Yes, if you enjoy the crunch, you can add chopped walnuts or pecans to the batter before baking.

How can I make the cake fluffier?

For a fluffier texture, you can separate the eggs, beating the egg whites until stiff peaks form and then folding them into the batter.

Conclusion

This Strawberry Honeybun Cake with Strawberry Cream Icing is the perfect dessert to impress your friends and family. It’s simple, delicious, and full of flavor. Whether you stick to the classic recipe or try out some of the variations, you’re sure to create a crowd-pleaser. Enjoy every bite of this sweet treat!