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This Strawberry Honeybun Cake with Creamy Strawberry Icing is everything I crave in a springtime dessert moist golden layers topped with swirls of fruity creamy icing and full of comforting flavors. It is the cake I whip up for birthday brunches and Mother’s Day and it never lasts more than a day in my house.
I baked this with my children on a rainy Saturday when strawberries were in season we licked the spoon clean and everyone insisted it become our new family tradition.
Ingredients
- Vanilla cake mix: gives the cake a soft fluffy texture and saves time scan labels for quality brands with real vanilla
- Large eggs: add richness and help the cake rise fresher eggs make a noticeable difference in texture
- Sour cream: brings moisture and a subtle tang choose full fat for best results
- Vegetable oil: makes the crumb extra tender neutral oils like canola also work well
- Vanilla extract: layers in sweet floral notes pure extract will always taste better than imitation
- Ground cinnamon: brings cozy warmth check your spice dates for maximum freshness
- Brown sugar: offers caramel undertones and pairs beautifully with cinnamon use soft fresh brown sugar to avoid lumps
- Diced strawberries: add juicy bursts of flavor choose ripe berries or thaw frozen berries making sure to drain off liquid
- Powdered sugar: makes the icing silky and smooth sift before mixing for lump free results
- Milk: loosens the icing for easy pouring whole milk keeps it rich or try almond milk for a dairy free swap
- Strawberry puree: amplifies the berry flavor puree only ripe fresh strawberries for vibrant color and taste
- Vanilla extract: again gives the icing a creamy mellow finish use real vanilla for best flavor
Step-by-Step Instructions
- Mix the Cake Batter:
- In a large bowl combine cake mix eggs sour cream oil and vanilla extract Stir until just combined do not overmix which can toughen the cake
- Prepare the Filling:
- In a small bowl mix together ground cinnamon and brown sugar Make sure there are no clumps as these should melt into the cake for sweet ribbons
- Assemble the Cake Batter:
- Pour half the batter into a greased baking pan Sprinkle cinnamon sugar mixture over top followed by half the diced strawberries Pour remaining batter and scatter rest of the strawberries over the top Using a butter knife gently swirl through the batter to create ribbons
- Bake to Perfection:
- Bake in a preheated oven at 350 degrees Fahrenheit for about 35 to 40 minutes or until a toothpick inserted in the center comes out clean Let cool completely before icing
- Make the Strawberry Cream Icing:
- In a medium bowl whisk powdered sugar milk strawberry puree and vanilla extract until smooth Aim for a pourable consistency add more milk as needed
- Ice and Serve:
- Drizzle the icing over the cooled cake letting it flow down the sides Let set for at least 20 minutes before slicing Garnish with extra fresh strawberry slices if desired
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This cake’s cinnamon swirl instantly brings back memories of baking honeybun cake with my grandmother only now we crown it with strawberries and pink icing.
Storage Tips
Store the cake in an airtight container at room temperature for up to three days If your kitchen is especially warm or to make it last longer refrigerate it Bring slices to room temp for best texture the icing softens beautifully
Ingredient Substitutions
Try Greek yogurt in place of sour cream if you like a more tangy flavor If you have a vanilla allergy almond or lemon extract provides a different twist Substitute brown sugar with coconut sugar for a subtle nutty note
Serving Suggestions
Wonderful served with whipped cream or a scoop of vanilla ice cream For brunch plates slice the cake into bars and top each with a few extra berries and a dusting of powdered sugar
Cultural Context
Honeybun cake has deep roots in Southern tradition where cinnamon brown sugar and simple cakes warm any celebration by adding strawberries this twist reminds me how recipes evolve through family stories and fresh market finds
Recipe FAQs
- → How can I keep the cake moist?
Sour cream in the batter helps lock in moisture, while using fresh or well-drained thawed strawberries prevents sogginess.
- → Can I use a different fruit puree for the icing?
Yes, replacing strawberry puree with raspberry or blueberry puree offers a flavorful topping variation.
- → Is it necessary to thaw frozen strawberries before use?
Thaw and drain frozen strawberries well to avoid excess moisture that may affect the cake's texture.
- → What's the best way to swirl the cinnamon mixture?
Gently drag a knife through the batter after adding cinnamon and brown sugar, creating marbled streaks.
- → Can this cake be made ahead?
Absolutely! Bake the cake and store covered at room temperature, then add the icing just before serving for the freshest taste.