This Strawberry Honeybun Cake with Strawberry Cream Icing is a showstopping dessert that brings together the rich, nostalgic flavor of a honeybun cake with the fresh, fruity taste of strawberries. With a soft and moist cake base, topped with a dreamy strawberry cream icing, this cake will leave everyone coming back for seconds. Perfect for birthdays, holidays, or any time you want to treat yourself and your guests, this cake is simple to make yet incredibly impressive.
Why You’ll Love This Recipe
- Moist & Flavorful: The cake itself is soft, tender, and full of juicy strawberry flavor, making it a melt-in-your-mouth experience.
- Strawberry Cream Icing: The luscious strawberry icing ties everything together with its creamy texture and fresh strawberry taste.
- Nostalgic Twist: This recipe combines the beloved honeybun cake vibe with the bright, fruity freshness of strawberries, creating a new, exciting dessert experience.
- Customizable: Whether you want to add sprinkles, fresh berries, or a glaze for extra flair, this cake is easy to adapt to your style.
- Crowd-Pleasing: It’s the perfect dessert to serve at any celebration, sure to wow your guests and make them rave about the flavors.
Ingredients You’ll Need
For the Cake:
- 1 box yellow cake mix (or your favorite homemade recipe)
- 1 small box instant strawberry gelatin (such as Jell-O)
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup finely chopped fresh strawberries (plus extra for garnish, optional)
For the Strawberry Cream Icing:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup pureed fresh strawberries (strained to remove seeds)
- 1 tsp vanilla extract
- 2–3 tbsp milk or heavy cream (to adjust consistency)
Optional Garnish:
- Fresh strawberry slices
- Sprinkles
- Crushed graham crackers or crushed honeybuns for an extra crunchy topping
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, or line it with nonstick cooking spray to ensure the cake doesn’t stick.
Step 2: Make the Cake Batter
In a large mixing bowl, combine the yellow cake mix, strawberry gelatin, vegetable oil, eggs, milk, and vanilla extract. Beat on medium speed for about 2–3 minutes, until the batter is smooth and well combined.
Next, gently fold in the finely chopped fresh strawberries. This will give the cake even more strawberry flavor and a burst of freshness.
Step 3: Bake the Cake
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Bake the cake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly springy to the touch.
Once baked, allow the cake to cool in the pan for about 10 minutes. Afterward, carefully invert the cake onto a wire rackto cool completely.
Step 4: Make the Strawberry Cream Icing
While the cake cools, prepare the strawberry cream icing. In a mixing bowl, beat together the softened butter and sifted powdered sugar until light and fluffy. Gradually add in the pureed strawberries, vanilla extract, and milk or heavy cream, adjusting the consistency as needed. Continue mixing until the icing is smooth and spreadable.
Step 5: Frost the Cake
Once the cake has cooled completely, generously spread the strawberry cream icing over the top of the Bundt cake. Allow the icing to gently drip down the sides for a beautiful presentation.
Step 6: Optional Garnish
For extra flair, garnish the cake with fresh strawberry slices, a sprinkle of colorful sprinkles, or even crushed graham crackers or crushed honeybuns for a fun twist.
Why This Recipe Works
- Moist Cake: The combination of cake mix and fresh strawberries creates a cake that is exceptionally soft and flavorful.
- Strawberry Cream Icing: The icing ties the whole dessert together with its silky smooth texture and fresh strawberry taste, making each bite irresistible.
- Versatile Flavor: You can adjust the level of strawberry flavor by adding more or less fresh strawberries, or even experimenting with different fruit flavors in the icing.
Tips for Success
- Squeeze the Moisture from the Strawberries: To prevent the cake from becoming too soggy, make sure to chop the strawberries finely and consider gently blotting them with a paper towel before mixing them into the batter.
- Adjust Icing Consistency: If your icing is too thick, add more milk or heavy cream, one tablespoon at a time. If it’s too thin, add more powdered sugar until you achieve the desired consistency.
- Let the Cake Cool Completely: Make sure the cake has cooled completely before frosting. If the cake is too warm, the icing may melt off.
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best taste and texture.
Final Thoughts
This Strawberry Honeybun Cake with Strawberry Cream Icing is the perfect balance of nostalgia and fresh, fruity flavor. It’s easy to make, yet it looks and tastes like something from a bakery. Whether you’re making it for a birthday, a holiday, or just because you crave something sweet, this cake is sure to impress. The combination of moist cake and strawberry cream icing will have everyone coming back for another slice!
Have you tried making a strawberry honeybun cake before? What are your favorite ways to customize it? Feel free to share your ideas!
