Hey everyone, Jason Griffith here! There’s something truly nostalgic and comforting about a classic honeybun – that soft, sweet, cinnamony swirl of goodness. But today, we’re taking that beloved concept and giving it a vibrant, fruity twist with my recipe for Strawberry Honeybun Cake with Strawberry Cream Icing. Imagine a moist, tender cake swirled with a sweet strawberry-cinnamon ripple, all crowned with a luscious strawberry-infused cream cheese icing. It’s pure bliss in every bite and guaranteed to be a sweet delight!
Why I Love This Recipe
What’s not to love about a cake that combines the cozy comfort of a honeybun with the fresh, bright flavors of strawberry? I am completely smitten with this Strawberry Honeybun Cake because it delivers maximum flavor with surprising ease. It’s essentially a doctored cake mix, which means less fuss but still tastes incredibly homemade and special. The strawberry and cinnamon swirl adds a delightful surprise, and that vibrant strawberry cream cheese icing? Absolutely heavenly. It’s perfect for a casual family dessert, a weekend brunch, or a potluck that needs a touch of homemade charm. Plus, the beautiful pink swirl and icing make it visually appealing and perfect for spring or summer gatherings!
The Honeybun Cake Phenomenon
The “Honeybun Cake” is a popular Southern-inspired dessert that gained traction for its incredible ease and delicious resemblance to a classic honeybun pastry. Often using a yellow cake mix as its base, the key features are a buttery, brown sugar, and cinnamon swirl baked into the cake, which creates a gooey, tender texture, and a simple glaze or frosting drizzled over the top. It’s a prime example of a “doctored cake mix” recipe, where convenience ingredients are elevated to taste truly homemade.
This Strawberry Honeybun Cake takes that comforting concept and infuses it with the bright, sweet-tart essence of strawberries. The fruit not only adds flavor and moisture but also a beautiful color, making it a fresh and modern twist on a beloved classic. It’s a testament to how simple adaptations can transform a familiar treat into something new and exciting, perfect for those who love a fruity twist on their favorite comforting desserts.
Ingredients
Here’s what you’ll need to create this sweet and delightful Strawberry Honeybun Cake:
For the Cake:
- 1 (15.25 ounce) box yellow cake mix (plus ingredients called for on box: typically eggs, oil, water)
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
For the Strawberry Cream Icing:
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1/4 cup strawberry jam or strawberry preserves (good quality, seedless preferred)
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (if needed for consistency)
Swaps and Notes
- Cake Mix: A yellow cake mix is classic for this recipe. You can also use a white cake mix for a slightly different base. Follow the box instructions for the additional ingredients (eggs, oil, water/milk), but then incorporate them into this recipe’s steps.
- Brown Sugar & Cinnamon: These create the signature “honeybun” swirl. Adjust amounts slightly to your preference for spice.
- Strawberry Jam/Preserves: Use good quality jam for the best flavor in the icing. Seedless preserves will give a smoother icing. For an even more intense strawberry flavor, you can reduce fresh strawberries and use that puree, but ensure it’s thick enough for the icing.
- Cream Cheese & Butter (for icing): Ensure both are softened to room temperature for a smooth, lump-free frosting. Full-fat cream cheese gives the best richness.
- Powdered Sugar: Sifting the powdered sugar is highly recommended to avoid lumps in your icing.
- Milk/Cream (for icing): Adjust gradually to achieve your desired drizzly or spreadable consistency.
Steps for the Recipe
Let’s get this sweet and pretty cake baking!
- Prepare Oven & Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Prepare Cake Batter: In a large mixing bowl, prepare the yellow cake mix according to the package directions (using eggs, oil, water/milk as specified on the box). Set aside.
- Make Cinnamon-Strawberry Swirl: In a small bowl, combine the 1/2 cup packed light brown sugar and 1 teaspoon ground cinnamon. Stir in the 1/4 cup melted butter until it forms a thick, crumbly paste.
- Assemble Cake: Pour about two-thirds of the prepared cake batter into your greased and floured 9×13 inch baking pan, spreading evenly.
- Create Swirl: Sprinkle spoonfuls of the brown sugar-cinnamon-butter mixture evenly over the batter in the pan. Top with the remaining one-third of the cake batter, gently spreading it over the brown sugar mixture.
- Swirl (Optional but Fun!): Using a knife or a skewer, gently swirl the brown sugar mixture into the top layer of batter to create ribbons of flavor. Don’t overmix.
- Bake: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Cool Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting. This is crucial!
- Make the Strawberry Cream Icing: While the cake cools, in a large mixing bowl, beat the softened cream cheese and softened butter with an electric mixer until very smooth and creamy, about 2-3 minutes. Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until fully incorporated. Beat in the strawberry jam/preserves and vanilla extract. If the icing is too thick, add milk or cream, 1 tablespoon at a time, until it reaches a smooth, spreadable, or drizzly consistency.
- Frost & Serve: Once the cake is completely cool, spread or drizzle the Strawberry Cream Icing evenly over the top. Slice and serve!
Tips for Success
- Don’t Overmix Batter: Mix the cake batter according to box directions, and then when assembling, avoid overmixing to ensure a tender cake.
- Gentle Swirl: When creating the swirl, don’t overdo it. You want distinct ribbons, not a fully mixed color.
- Cool Completely: Frosting a warm cake will cause the icing to melt and slide off. Be patient!
- Softened Ingredients for Icing: Ensure cream cheese and butter are at proper room temperature for a smooth, lump-free icing.
- Sift Powdered Sugar: This prevents lumps in your icing, ensuring a silky-smooth texture.
Serving Suggestions and Pairings
Strawberry Honeybun Cake is a versatile treat that’s perfect for many occasions:
- Dessert: Serve a slice on its own, or with a scoop of vanilla ice cream.
- Brunch: A delightful addition to a brunch spread, alongside fruit salad or scrambled eggs.
- Coffee Break: Perfect with a warm cup of coffee or tea.
- Potlucks & Picnics: Easy to transport and a guaranteed crowd-pleaser.
- Celebrations: The pink color makes it festive for baby showers, birthdays, or spring events. It could be a fun alternative to a Unicorn Poke Cake.
Storage and Leftover Tips
This cake stores well, especially with its moist crumb and cream cheese icing.
- Refrigerate: Store frosted Strawberry Honeybun Cake, covered tightly with plastic wrap or in an airtight cake carrier, in the refrigerator for up to 5-7 days.
- Freezing (Cake Only): The unfrosted cake (without the swirl, or with it if you want to test texture) freezes beautifully. Once completely cool, wrap the entire cake or individual slices tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature before frosting and serving.
More Recipes You Will Love
If you enjoyed this sweet and comforting cake, you might also like these other delightful desserts:
- For another fantastic crowd-pleasing dessert, especially for families, check out This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd.
- If you love rich, indulgent chocolate, you have to try These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- For the ultimate classic brownie, my recipe for The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot) is a definite winner.
- Looking for an incredibly easy no-bake dessert that’s perfect for summer? Don’t miss This Easy Ice Cream Sandwich Cake Is My Favorite No-Bake Summer Dessert.
Final Thoughts
Strawberry Honeybun Cake with Strawberry Cream Icing is a true delight – a perfect blend of comforting sweetness and fresh, fruity flavor. It’s easy to make, beautifully presented, and guaranteed to be a hit with everyone who tries it. Get ready to bake up some serious happiness!
I hope you give this amazing recipe a try and enjoy every sweet, creamy bite! Let me know in the comments below if this becomes your new favorite cake, or what other fruity twists you love to put on classic desserts. I always love hearing from you! Happy baking!
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