Strawberry Honeybun Cake with Strawberry Cream Icing

Hey, you! Ready to whip up something that’s going to make your taste buds do a happy dance? Let’s talk about this Strawberry Honeybun Cake with Strawberry Cream Icing—it’s like a sweet, sticky hug from your favorite bakery, but made right in your own kitchen. Imagine a tender, cinnamon-swirled cake bursting with strawberry goodness, topped with a creamy, dreamy icing that’s basically a love letter to berries. This one’s a total crowd-pleaser, and I’m so excited for you to try it—it’s fun, it’s flavorful, and it’s got all the cozy vibes you crave!

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 baking it for a lazy weekend brunch, a potluck with friends, or just because you deserve a treat, this cake fits the bill. Here’s why it’s about to become your new go-to:

Versatile: Perfect for breakfast, dessert, or an afternoon snack. Picture slicing into it while sipping coffee—or serving it warm at a party where everyone’s begging for seconds.
Budget-Friendly: Made with pantry staples and a handful of berries—no need to break the bank for this sweet fix.
Quick and Easy: Simple steps that’ll have you feeling like a baking pro, even if you’re just starting out. Trust me, it’s foolproof!
Customizable: Swap in different berries or tweak the spices—make it your own and have fun with it.
Crowd-Pleasing: Kids will love the sticky sweetness, and adults won’t be able to resist that strawberry cream magic. It’s a win-win!

Ingredients in Strawberry Honeybun Cake with Strawberry Cream Icing

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Here’s the lineup that makes this cake a total knockout—simple stuff, big flavor:

Yellow Cake Mix

The easy-breezy base. It’s soft, fluffy, and the perfect canvas for all that strawberry goodness to shine.

Eggs

These bring the cake together, making it rich and tender. They’re the unsung heroes of that perfect crumb.

Vegetable Oil

Keeps everything moist and delicious. A little oil goes a long way to that melt-in-your-mouth texture.

Sour Cream

The secret to extra softness and a slight tang. It’s like a little wink of flavor in every bite.

Strawberries

Fresh or frozen, these beauties add pops of juicy sweetness. They’re the star that makes this cake sing.

Brown Sugar

For that honeybun swirl—sticky, caramel-like, and oh-so-good. It’s what gives this cake its signature vibe.

Cinnamon

A warm, cozy spice that pairs perfectly with the strawberries. It’s like a little hug in every swirl.

Cream Cheese

The backbone of that luscious icing. Silky, tangy, and ready to take on some strawberry flair.

Powdered Sugar

Sweetens up the icing and makes it smooth as can be. It’s the finishing touch that ties it all together.

Strawberry Jam

A burst of concentrated berry flavor for the icing. It’s the cherry—er, strawberry—on top!

Instructions

Let’s get baking—this is going to be a blast!

Preheat Your Equipment

Crank your oven to 350°F (175°C). This gets things nice and hot so your cake bakes up golden and perfect.

Combine Ingredients

In a big bowl, mix the cake mix, eggs, vegetable oil, and sour cream until smooth. This batter’s going to be your fluffy foundation—give it some love!

Prepare Your Cooking Vessel

Grease a 9×13-inch baking dish with a little oil or butter. It keeps your cake from sticking and makes cleanup a breeze.

Assemble the Dish

Pour half the batter into the dish. Mix brown sugar and cinnamon in a small bowl, then sprinkle it over the batter. Add a layer of chopped strawberries, then top with the rest of the batter. Swirl it all together with a knife for that honeybun magic.

Cook to Perfection

Bake for 35-40 minutes, until a toothpick comes out clean and the top is golden. Your kitchen’s going to smell like a strawberry dream!

Finishing Touches

Let the cake cool for 10 minutes while you whip up the icing: beat cream cheese, powdered sugar, and strawberry jam until creamy. Spread it over the warm cake and watch it melt into every nook.

Serve and Enjoy

Cut into squares and serve it up warm. That first bite—soft cake, sticky swirls, and creamy icing—is pure bliss!

Nutrition Facts

Servings: 12
Calories per serving: 380

Preparation Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes

How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing

This cake’s a star, but here’s how to make it shine even more:

Fresh Salads: Pair it with a bowl of fresh strawberries or mixed berries for a bright, juicy contrast.
Crusty Bread: Okay, maybe not bread—but a scoop of vanilla ice cream on the side? Yes, please!
Creamy Accompaniments: A dollop of whipped cream adds extra decadence—because why not?
Vegetable Sides: Skip the veggies—this one’s all about sweet indulgence.
As a Standalone: Serve it on a cute plate with a dusting of powdered sugar or a few strawberry slices for that Instagram-worthy look.

Additional Tips

Make this cake even more awesome with these tricks:

Prep Ahead: Mix the dry ingredients and chop the strawberries the night before—store them separately, then assemble when you’re ready.
Spice It Up: Add a pinch of nutmeg or a handful of blueberries for a fun twist.
Dietary Adjustments: Use a gluten-free cake mix or swap sour cream for Greek yogurt if you need to tweak it.
Storage Tips: Keep leftovers in an airtight container in the fridge for up to 4 days—warm it up before serving.
Double the Batch: Bake two and freeze one—wrap it tight and enjoy it later for up to 2 months.

FAQ Section

Q1: Can I substitute fresh strawberries with frozen?

A1: Totally! Just thaw and drain them first so the cake doesn’t get soggy.

Q2: Can I make this cake ahead of time?

A2: Yep! Bake it, let it cool, and store it in the fridge (without icing) for up to 24 hours. Add the icing fresh before serving.

Q3: How do I store leftovers?

A3: Pop them in an airtight container in the fridge for up to 4 days. Reheat in the microwave for a warm treat.

Q4: Can I freeze this cake?

A4: You bet! Freeze it (without icing) for up to 2 months. Thaw overnight and add the icing when you’re ready.

Q5: What’s the best way to reheat this cake?

A5: Microwave it for 20-30 seconds or warm it in the oven at 325°F for 10 minutes—keeps it soft and gooey.

Q6: Can I double the recipe?

A6: Absolutely! Use a larger pan (like 11×15) and add 5-10 minutes to the bake time.

Q7: Can I use a different cake mix flavor?

A7: Sure thing—white or vanilla mix works great too. It’ll still be deliciously strawberry-packed!

Q8: What if I don’t have strawberry jam?

A8: Mash some fresh strawberries with a bit of sugar—it’ll do the trick in the icing.

Q9: Can I skip the cinnamon?

A9: You can, but it’s what gives that honeybun vibe. Try a pinch of cardamom instead if you’re feeling adventurous.

Q10: Is this cake too sweet for breakfast?

A10: Nah, it’s perfect! Pair it with coffee or tea—it’s like a morning pastry with a strawberry twist.

Conclusion

Alright, my friend, there you have it—Strawberry Honeybun Cake with Strawberry Cream Icing, a recipe that’s as fun to make as it is to eat. It’s sticky, sweet, and bursting with berry love—a total game-changer for any day you need a little joy. Whether you’re sharing it with your crew or sneaking a second slice for yourself (no judgment here!), this cake’s got your back. So grab that cake mix, swirl in some strawberries, and let’s bake something amazing. You’re going to nail this—and it’s going to taste like pure happiness!

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