Strawberry Honeybun Cake with Strawberry Icing
Introduction
This Strawberry Honeybun Cake is a fun twist on the classic honeybun cake — moist, swirled with cinnamon sugar, and finished with a sweet strawberry glaze. It’s the perfect springtime dessert, bursting with fruity flavor and a touch of nostalgia.
Ingredients
For the Cake
1 box (15.25 oz) yellow cake mix
1 box (3.4 oz) instant vanilla pudding mix
½ cup vegetable oil
1 cup sour cream
4 large eggs
½ cup milk
1 tsp vanilla extract
½ cup chopped strawberries (fresh or frozen)
For the Cinnamon Swirl
½ cup brown sugar, packed
1 tsp ground cinnamon
For the Strawberry Icing
1 cup powdered sugar
2 tbsp strawberry jam or preserves
1–2 tbsp milk (adjust as needed)
¼ tsp vanilla extract
Directions
Step 1: Prepare the Pan & Oven
Preheat oven to 350°F (175°C).
Grease a 9×13‑inch baking dish.
Step 2: Make the Cake Batter
In a large bowl, mix cake mix, pudding mix, oil, sour cream, eggs, milk, and vanilla until smooth.
Fold in chopped strawberries.
Step 3: Add the Cinnamon Swirl
Pour half the batter into the prepared pan.
Mix brown sugar and cinnamon together, then sprinkle evenly over the batter.
Pour remaining batter on top and spread evenly.
Use a knife to gently swirl through the layers.
Step 4: Bake
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool slightly before icing.
Step 5: Make the Strawberry Icing
Whisk powdered sugar, strawberry jam, milk, and vanilla until smooth.
Drizzle over warm cake.
Time & Yield
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: ~1 hour
Yield: 12–16 servings
Tips & Tricks
Use fresh strawberries for the brightest flavor.
Add extra jam to the icing for a deeper strawberry taste.
For a bakery‑style finish, garnish with sliced strawberries.
Store leftovers covered at room temperature for 2 days or refrigerate for up to 5 days.
Variations
Berry Mix: Add blueberries or raspberries along with strawberries.
Glazed Layers: Pour half the icing on while warm, then drizzle the rest after cooling.
Nutty Crunch: Sprinkle chopped pecans or walnuts into the cinnamon swirl.
Spring Party Version: Decorate with pastel sprinkles for Easter or Mother’s Day.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream.
Pair with coffee or sweet tea.
Slice into squares for potlucks or brunch.
FAQs
Q: Can I make this ahead of time?
A: Yes, bake and store covered. Add icing just before serving for best texture.
Q: Can I freeze it?
A: Absolutely — freeze without icing, then thaw and glaze before serving.
Q: Can I use strawberry cake mix instead of yellow?
A: Yes, it will give an extra burst of strawberry flavor.
Conclusion
This Strawberry Honeybun Cake with Strawberry Icing is moist, fruity, and swirled with cinnamon sweetness. It’s a cheerful dessert that’s as easy to make as it is delicious — perfect for spring gatherings or anytime you want a bright, flavorful treat.