This Strawberry Honeybun Cake is a moist, tender treat with a delightful swirl of cinnamon and brown sugar, topped with luscious strawberry cream icing. Perfect for breakfast, dessert, or an indulgent snack, this cake is a crowd-pleaser that’s easy to make and absolutely irresistible.
Why You’ll Love This Recipe
- Unique Flavor Combination: The classic honeybun cake gets a fruity twist with fresh strawberry flavor.
- Simple Ingredients: Most of the ingredients are pantry staples, with strawberries adding a fresh, vibrant touch.
- Versatile Treat: Works as a dessert or a sweet breakfast option.
- Make-Ahead Friendly: Stays moist for days, making it perfect for gatherings or meal prep.
- Customizable: Add your own twist with variations like other fruit flavors or a cream cheese glaze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Sugar
- Baking powder
- Ground cinnamon
- Brown sugar
- Eggs
- Milk
- Vegetable oil
- Fresh strawberries
- Powdered sugar
- Butter
Directions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a mixing bowl, combine flour, sugar, and baking powder.
- Prepare the cinnamon swirl by mixing brown sugar and cinnamon in a small bowl.
- In another bowl, whisk eggs, milk, and oil until smooth. Gradually add the wet ingredients to the dry mixture, stirring until combined.
- Pour half of the batter into the prepared pan. Sprinkle the cinnamon sugar mixture evenly over the batter.
- Pour the remaining batter on top and spread it evenly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake cools, prepare the icing by blending strawberries, powdered sugar, and butter until smooth and creamy.
- Spread the strawberry cream icing over the cooled cake. Serve and enjoy!
Servings and Timing
- Servings: 12 slices
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Different Fruits: Swap strawberries for blueberries or raspberries for a new flavor twist.
- Glaze Instead of Icing: Use a simple powdered sugar glaze if you prefer a lighter topping.
- Add Nuts: Mix chopped pecans or walnuts into the cinnamon sugar layer for added crunch.
- Use Cake Mix: Substitute the homemade batter with a boxed yellow or white cake mix for a quicker version.
- Cream Cheese Frosting: Replace strawberry cream icing with a tangy cream cheese frosting.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 3 months.
- Reheating: Allow frozen slices to thaw overnight in the refrigerator, then enjoy at room temperature or warm in the microwave for 10–15 seconds.
FAQs
How can I make this cake gluten-free?
Substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure.
Can I use frozen strawberries for the icing?
Yes, but thaw and drain them first to prevent excess moisture from affecting the consistency.
What’s the best way to ensure my cake is moist?
Measure your ingredients accurately and avoid overbaking. Use fresh, high-quality ingredients.
Can I double this recipe for a larger crowd?
Absolutely! Use a larger baking pan or divide the batter between two pans. Adjust baking time accordingly.
Can I make this cake without the cinnamon swirl?
Yes, simply omit the cinnamon sugar layer for a plain strawberry cake.
Is it okay to use margarine instead of butter?
Yes, but butter gives a richer flavor, especially in the icing.
How do I prevent my icing from being too runny?
Start with room-temperature butter and gradually add powdered sugar to reach the desired consistency.
Can I make this recipe into cupcakes?
Yes, divide the batter into a muffin tin and reduce the baking time to about 20–25 minutes.
What pairs well with this cake?
Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is ready.
Conclusion
This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful dessert that’s sure to win hearts with its unique combination of flavors and textures. Whether you’re baking for a special occasion or just to satisfy a sweet craving, this cake will leave everyone asking for seconds. Happy baking!
PrintStrawberry Honeybun Cake with Strawberry Cream Icing
This Strawberry Honeybun Cake is a delightful twist on the classic honeybun cake. It features a moist, strawberry-infused base swirled with cinnamon and brown sugar, topped with a luscious strawberry cream icing. Perfect for brunch, dessert, or any special occasion, this cake is as beautiful as it is delicious!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup strawberry jam or preserves
- 3/4 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (for the swirl)
For the Icing:
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup fresh strawberries, finely mashed (or strawberry puree)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
Make the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter, strawberry jam, buttermilk, eggs, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour half the batter into the prepared baking dish. Sprinkle the cinnamon and brown sugar evenly over the batter.
- Pour the remaining batter over the cinnamon-sugar layer and use a knife to swirl gently.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Make the Icing:
- In a medium bowl, beat the powdered sugar and butter until fluffy.
- Add the mashed strawberries, vanilla, and salt. Mix until smooth. Adjust the consistency with additional powdered sugar or a splash of milk, if needed.
- Spread the icing evenly over the cooled cake.
Notes
- For a stronger strawberry flavor, use strawberry extract in place of vanilla in the cake and icing.
- Add sliced fresh strawberries on top for garnish.
- Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.