Why You’ll Love This Recipe
Strawberry Honeybun Cake with Strawberry Cream Icing is a perfect combination of moist, fluffy cake with a sweet, creamy, and tangy strawberry icing. The easy-to-make cake is filled with rich strawberry flavor and topped with a luscious strawberry cream icing that takes it to the next level. This cake is perfect for celebrations, brunches, or just a sweet treat to enjoy with family and friends. The moist cake and decadent icing are guaranteed to impress anyone who takes a bite!
Ingredients
For the Cake:
1 box strawberry cake mix
1/2 cup vegetable oil
3 large eggs
1 cup sour cream
1/2 cup whole milk
1 teaspoon vanilla extract
For the Strawberry Cream Icing:
(You can use store-bought strawberry frosting or make a homemade icing with powdered sugar, strawberry puree, and a bit of milk or heavy cream to achieve a smooth, spreadable consistency.)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
2. Prepare the Cake Batter
In a large mixing bowl, combine the strawberry cake mix, vegetable oil, eggs, sour cream, whole milk, and vanilla extract. Using a hand mixer or a whisk, mix everything together until the batter is smooth and well combined.
3. Bake the Cake
Pour the cake batter into the prepared baking dish. Use a spatula to spread the batter evenly. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. Cool the Cake
Allow the cake to cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely.
5. Make the Strawberry Cream Icing
In a mixing bowl, combine your frosting ingredients (store-bought or homemade) and mix until smooth. If using homemade icing, you can adjust the consistency by adding more powdered sugar or milk until it reaches a spreadable consistency.
6. Ice the Cake
Once the cake is completely cooled, spread the strawberry cream icing generously over the top of the cake. You can use a spatula or an offset spatula for a smooth finish.
7. Serve and Enjoy
Once frosted, slice the cake into squares and serve. The cake is delicious on its own or served with fresh strawberry slices for extra flavor.
Servings and Timing
Servings: 12–16
Prep time: 15 minutes
Bake time: 30–35 minutes
Cooling time: 20 minutes
Total time: 1 hour (including cooling)
Variations
Add Fresh Strawberries: You can mix fresh chopped strawberries into the cake batter for extra strawberry flavor and texture.
Swap Icing: If you prefer a different flavor, you can swap the strawberry cream icing for a simple vanilla buttercream or chocolate frosting.
Berry Mix: Use a combination of strawberries and other berries like raspberries or blueberries in the icing or cake batter for a mixed berry twist.
Make It More Decadent: Add a swirl of cinnamon and brown sugar to the batter for a “honeybun” effect before baking.
Storage/Reheating
Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you prefer a longer shelf life, refrigerate the cake for up to 1 week.
Reheating: Reheat individual slices in the microwave for about 10–15 seconds for a warm treat.
FAQs
1. Can I use a different cake mix flavor?
Yes, you can swap the strawberry cake mix for another flavor, such as vanilla, chocolate, or lemon, to create your own variation.
2. Can I use low-fat sour cream or milk in this recipe?
Yes, you can use low-fat sour cream and milk as alternatives to the full-fat versions. The cake will still be moist and delicious!
3. Can I make this cake in advance?
Absolutely! You can bake the cake ahead of time and store it at room temperature, covered, for a day or two before frosting. The cake can also be refrigerated for a few days.
4. Can I freeze this cake?
Yes, you can freeze the cake without the icing. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. Thaw it before icing and serving.
5. How can I make the icing more flavorful?
You can add a bit of strawberry extract or fresh strawberry puree to the icing for a more intense strawberry flavor.
6. Can I make this recipe gluten-free?
Yes, you can use a gluten-free strawberry cake mix to make this recipe gluten-free. Just make sure the frosting is also gluten-free.
7. Can I use a different kind of oil?
Vegetable oil works best for this recipe, but you can substitute it with canola oil or melted coconut oil if needed.
8. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well before using them in the frosting or batter.
9. How can I make this cake more indulgent?
For a richer flavor, you can add chocolate chips or drizzle chocolate syrup over the icing for a decadent chocolate-strawberry combination.
10. Can I make this cake into cupcakes?
Yes, you can make this cake into cupcakes. Bake the batter in lined cupcake tins for 18–22 minutes, or until a toothpick comes out clean. Frost with the strawberry cream icing once cooled.
Conclusion
Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful dessert that combines the sweetness of strawberry cake with the richness of a creamy, homemade strawberry icing. It’s an easy-to-make, crowd-pleasing treat that’s perfect for any occasion, from birthday parties to casual gatherings. With its luscious texture and irresistible flavor, this cake is sure to become a favorite in your dessert repertoire. Enjoy each delicious bite!
Strawberry Honeybun Cake with Strawberry Cream Icing
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 0 hours
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Honeybun Cake is a moist, flavorful cake made from strawberry cake mix, sour cream, and vanilla, topped with a luscious strawberry cream icing. Perfect for any occasion, it’s an easy and irresistible dessert!
Ingredients
For the Cake:
-
1 box strawberry cake mix
-
1/2 cup vegetable oil
-
3 large eggs
-
1 cup sour cream
-
1/2 cup whole milk
-
1 teaspoon vanilla extract
For the Strawberry Cream Icing:
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1 cup powdered sugar
-
3 tablespoons milk
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2 tablespoons melted butter
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1/4 cup strawberry puree or strawberry jam
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1 teaspoon vanilla extract
Instructions
-
Preheat the Oven
-
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
-
-
Mix the Cake Batter
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In a large bowl, combine the strawberry cake mix, vegetable oil, eggs, sour cream, whole milk, and vanilla extract.
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Mix until smooth and fully combined, then pour the batter into the prepared baking dish.
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Bake the Cake
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Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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Let the cake cool completely in the pan.
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Make the Strawberry Cream Icing
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In a medium bowl, whisk together the powdered sugar, milk, melted butter, strawberry puree (or jam), and vanilla extract until smooth and creamy.
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Frost the Cake
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Once the cake is completely cool, spread the strawberry cream icing evenly over the top.
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Notes
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You can adjust the sweetness of the icing by adding more powdered sugar or strawberry jam to taste.
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For an extra touch, garnish with fresh strawberry slices before serving.
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