Strawberry Honeybun Cake Cream

Strawberry Honeybun Cake with Strawberry Cream Icing brings a burst of berry sweetness and a swirl of warm cinnamon right into your kitchen This dessert has quickly become my go-to for spring potlucks and cozy family weekends Everyone lights up when they see that bright pink glaze and taste the moist cinnamon cake underneath

I first made this cake for a family birthday and from the first bite people asked for the recipe It quickly turned into a tradition whenever strawberries are in season

Ingredients

• Vanilla cake mix: Choose a good quality boxed mix for a reliable base that is light and fluffy
• Eggs: These help the cake to rise and give structure Use large fresh eggs for best results
• Sour cream: Adds amazing moisture and richness Make sure it is full fat
• Vegetable oil: Keeps the crumb soft and tender I use canola for a neutral taste
• Vanilla extract: Rounds out the flavor Use pure extract if possible
• Ground cinnamon: Gives that signature honeybun warmth Freshly ground is even better
• Brown sugar: Brings deep sweetness and caramel notes Always pack your brown sugar into the cup for accuracy
• Diced strawberries: Fresh are best for texture but frozen work well if fully thawed and drained Look for ripe fragrant berries
• Powdered sugar: Forms the silky base of the icing Choose finely milled for the smoothest result
• Milk: Helps thin the icing to drizzle consistency Whole milk gives extra richness
• Strawberry puree: Blended fresh berries create a naturally pink color and real strawberry flavor Use bright red berries
• Vanilla extract: Again this adds depth to both cake and icing

Instructions

Prepare the Oven:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius Grease and flour a nine by thirteen inch baking pan making sure to get into every corner so the cake comes out cleanly

Make the Cake Batter:

Combine the cake mix eggs sour cream oil and vanilla in a large bowl Mix thoroughly until everything looks smooth and glossy with no dry streaks This builds the soft and cohesive texture you want

Mix the Brown Sugar Cinnamon:

Stir together the brown sugar and cinnamon in a small bowl until evenly blended This mix will create tasty ribbons through the cake

Layer the Batter:

Spread half the cake batter evenly into your prepared pan Use a spatula to reach every edge Sprinkle half the brown sugar cinnamon evenly over the batter then add all the diced strawberries in a single layer Finish with the rest of the batter smoothing carefully so no strawberries peek out Top with the remaining brown sugar cinnamon

Bake the Cake:

Place the pan in your preheated oven and bake for thirty to thirty five minutes Check for doneness by inserting a toothpick in the center It should come out clean or with just a few moist crumbs

Make the Strawberry Cream Icing:

While the cake bakes whisk together powdered sugar milk strawberry puree and vanilla in a medium bowl The icing should be thick but pourable If it is too stiff add more milk a teaspoon at a time until perfect

Ice the Cake:

Allow the cake to cool in the pan for ten to fifteen minutes Drizzle the strawberry cream icing generously over the warm cake so it soaks in a bit Let it finish cooling so the icing sets before slicing

Serve and Enjoy:

Cut generous squares of cake and savor that burst of berries with every bite Share with friends and watch them come back for seconds

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The strawberries are my favorite part I love using peak season berries because their flavor just sings I will never forget my daughter’s face when she helped swirl the bright pink icing over the top for the first time

Storage Tips

Store leftover cake in an airtight container at room temperature for up to three days For longer storage keep in the fridge and bring to room temperature before serving The cake also freezes well wrapped in plastic and foil for up to two months

Ingredient Substitutions

Greek yogurt can be swapped for sour cream if that is what you have on hand If fresh strawberries are out of season use well drained thawed frozen berries or even high quality strawberry preserves for the icing Only have yellow cake mix It works as a tasty alternative

Serving Suggestions

This cake stands out on its own but tastes even better with a scoop of vanilla ice cream or a dollop of whipped cream Serve it at picnics brunches or as a sweet treat after family meals

Cultural or Historical Context

Honeybun cake started as a Southern comfort bake known for cinnamon brown sugar layers The addition of strawberries and pink icing brings a fun twist that celebrates spring’s best flavors turning a retro classic into something new

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This cake is sure to brighten every spring gathering and leave everyone craving just one more slice Enjoy every bite!

Frequently Asked Questions

→ Can I use frozen strawberries?

Yes, thaw and drain frozen strawberries well before adding for optimal texture and flavor in the cake.

→ What size baking pan is best?

A 9x13 inch pan gives the right thickness and allows even baking and icing coverage.

→ How do I make the icing thicker or thinner?

Adjust the milk in small increments; more for a thinner drizzle, less for a thicker spread.

→ Can I substitute sour cream?

Greek yogurt or full-fat plain yogurt both work well as a substitute for sour cream in the batter.

→ How do I store leftovers?

Store covered at room temperature for up to two days, or refrigerate for longer freshness and flavor.