Name: Strawberry Honeybun Cake with Strawberry Cream Icing
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 box yellow cake mix; 4 large eggs; 3/4 cup vegetable oil; 1 cup sour cream; 1/2 cup brown sugar; 1 tablespoon ground cinnamon; 1 cup chopped strawberries; 1/2 cup powdered sugar; 1/4 cup heavy cream

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I make this Strawberry Honeybun Cake with Strawberry Cream Icing when I want a quick treat that feels special. I use a boxed cake mix and a few fresh things. The cake is easy and it looks like I spent more time than I did. It works well for a simple party or a weekend snack.

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I first made this Strawberry Honeybun Cake with Strawberry Cream Icing on a busy day when I needed a dessert fast. I had guests coming and a small bowl of strawberries in the fridge. This cake used what I had. It gave me a sweet cake with soft swirls of fruit and a light, creamy top. It is useful when you want a homey cake that comes together fast.

This recipe is a simple cake made from a yellow cake mix and real strawberries. It bakes in a 9×13 pan. The cake has soft swirls of brown sugar and berries. The top gets a thin cream icing with a mild strawberry taste. The cake tastes sweet, with warm cinnamon notes and fresh fruit bits. People make this cake for family dinners, potlucks, and quick holiday treats. It fits days when you want a fresh cake without many steps. If you like a similar idea with different frostings, you can look at a matcha cake with Swiss meringue buttercream and strawberry filling for a different twist: matcha cake with Swiss meringue buttercream and strawberry filling.

why make this recipe

You should make this cake when you want a good dessert fast. It uses a boxed cake mix. This cuts time and work. It also uses a few fresh items like strawberries and sour cream. The sour cream keeps the cake moist. The brown sugar and cinnamon give warm flavor. The icing is quick to mix. You do not need special tools. You can bake it in one pan and serve many people. It fits weekdays and weekend meals. It is simple to change if you want more fruit or less sugar. The steps are clear and fast, so you can make the cake even on a busy day.

how to make Strawberry Honeybun Cake with Strawberry Cream Icing

First, you mix the cake batter in one bowl. Then you mix the brown sugar, cinnamon, and chopped strawberries in another bowl. You will pour half the batter in your pan, add half the strawberry mix, then add the rest of the batter and fruit mix. Use a knife to swirl so the fruit and batter make a pattern. The cake bakes in the oven until a toothpick comes out clean. While it bakes, you make the icing. Whisk powdered sugar and cream until smooth. Let the cake cool a bit and then pour the icing on top. Each step moves to the next. Mixing makes a smooth batter. Swirling adds flavor in every bite. Baking sets the cake and the swirl. Icing adds a sweet finish and a soft texture.

Ingredients

1 box yellow cake mix
4 large eggs
3/4 cup vegetable oil
1 cup sour cream
1/2 cup brown sugar
1 tablespoon ground cinnamon
1 cup chopped strawberries
1/2 cup powdered sugar
1/4 cup heavy cream

These items are easy to find in most stores. The cake mix is the base of the cake and saves time. Eggs, oil, and sour cream make the batter rich and moist. Brown sugar and cinnamon are for the swirl that gives the honeybun taste. The chopped strawberries add fresh fruit and small texture. Powdered sugar and heavy cream make the simple icing that pours over the warm cake. You can use more or less strawberry based on taste. If your strawberries are very wet, pat them dry so the swirl does not get too thin. Measure the wet and dry items close to the amounts listed for best results.

Directions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch pan. This step keeps the cake from sticking. Mix the cake mix, eggs, oil, and sour cream in a large bowl until smooth. Do not over mix. Over mixing can make the cake dense. In a separate bowl, stir together the brown sugar, cinnamon, and chopped strawberries. The sugar and cinnamon will make a sweet ribbon. Pour half the batter into the pan. Spread it evenly. Sprinkle half the strawberry mix over the batter. Add the rest of the batter on top. Sprinkle the remaining fruit mix. Use a knife to gently swirl the batter and fruit mix. Swirling spreads the flavor and looks pretty. Bake 35–40 minutes. Check with a toothpick in the center; it should come out clean. While the cake bakes, whisk powdered sugar and heavy cream until smooth to make the icing. Let the cake cool a little so the icing will sit on top and not melt away. Drizzle the icing and let it set for a few minutes before cutting. This keeps the slices neat and easy to serve.

how to serve Strawberry Honeybun Cake with Strawberry Cream Icing

You can serve the cake warm or at room temperature. Warm slices taste soft and fresh. Let the cake cool 10–15 minutes before cutting if you want neat slices. Add a small spoon of extra chopped strawberries on each slice for a fresh touch. For a small party, cut the cake into squares and place them on a tray. For kids, you can add a small dollop of whipped cream. For a light snack, serve a thin slice with tea or coffee. If you want a fancier plate, add a few mint leaves and a berry on top. You can also serve it cold from the fridge the next day. It keeps a soft feel and the flavors settle and work well.

Here is another idea for a berry dessert that uses a simple shortcake method: best classic strawberry shortcake.

how to store Strawberry Honeybun Cake with Strawberry Cream Icing

Store the cake covered at room temperature for one day. If you need to keep it longer, place it in the fridge in an airtight container. The icing will stay good for about 3–4 days in the fridge. To freeze, cut the cake into slices and wrap each slice in plastic wrap. Place wrapped slices in a freezer bag or container. The cake will keep in the freezer for up to 2 months. Thaw in the fridge overnight before serving. If you want to keep the swirl and texture, avoid soaking the cake in liquid. Use shallow containers to avoid squishing the icing. Label the container with the date to track freshness.

tips to make Strawberry Honeybun Cake with Strawberry Cream Icing

Use room temperature eggs for a smoother batter. Pat chopped strawberries dry if they are very wet. Too much juice can sink the swirl. Do not over mix the batter. Mix just until combined to keep the cake light. When you swirl, move the knife in a few gentle turns. Too many swirls can blend the colors too much. Check the cake at 35 minutes. Ovens vary, so the toothpick test is key. Let the cake cool slightly before icing so the icing holds shape. If the icing is too thick, add a little more heavy cream. If it is too thin, add a bit more powdered sugar. For neat cuts, chill the cake for 15–20 minutes before slicing.

variation

You can change small things to make different versions. Swap fresh strawberries for frozen if needed. Thaw and pat the berries dry before using. Replace the heavy cream in the icing with milk for a lighter top. Add chopped nuts to the brown sugar mix for crunch. For a different spice, try nutmeg with the cinnamon. If you want a stronger strawberry taste, stir a tablespoon of strawberry jam into the icing. You can also use a white cake mix for a milder base. These swaps keep the main idea but let you use what you have at home. The recipe is flexible and still fast.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw them and pat dry. Remove extra juice before using.

Q: Can I make this cake in a different pan?
A: Yes. A 9×13 pan works best. You can use an 8×8 pan, but bake time may change.

Q: Can I skip the sour cream?
A: You can use plain yogurt instead. It keeps the cake moist.

Q: How do I know when the cake is done?
A: Insert a toothpick in the center. It should come out clean or with a few crumbs.

Q: Can I make the icing thicker?
A: Add more powdered sugar a little at a time until you reach the thickness you like.

Conclusion

This simple recipe can help when you need a quick and nice cake. For another take on a strawberry honey bun cake, see the version on Strawberry Honey Bun Cake – Desserts on a Dime. For yet another recipe with similar flavor notes and a different method, check Strawberry Honey Bun Cake – Recipe Tale.

Strawberry Honeybun Cake with Strawberry Cream Icing