Strawberry Honeybun Cake with Creamy Strawberry Icing

Have you ever tried to make a homemade treat that tastes suspiciously like it came straight from a truck stop convenience store, but in the best possible way? ThisStrawberry Honeybun Cake with Creamy Strawberry Icingcaptures that nostalgic, sugary bliss without the existential dread of questionable ingredients.

Forget fussy layered desserts; this cake delivers moist perfection. It’s the ultimate comfort dessert that brings together the best of a sticky bun and a fluffy, fruit-forward spring treat, demanding a second slice immediately.

• This recipe delivers an incredible flavor profile, blending the sticky sweetness of a classic honeybun swirl with bright, fresh strawberry notes in every bite.
• The visual appeal is undeniable, presenting a beautifully marbled cake topped with a vibrant, glossy, and impossibly smooth pink icing perfect for any table.
• Preparation is remarkably simple, relying on straightforward techniques that ensure a perfect, bakery-quality treat even for novice bakers mastering the art of the glaze.
• Enjoy this versatile dessert for brunches, afternoon tea, or as a spectacular birthday centerpiece—it truly suits every joyful occasion and earns massive compliments.

Ingredients for Strawberry Honeybun Cake with Creamy Strawberry Icing

Here’s what you’ll need to make this delicious dish:

• All-Purpose FlourThe structural backbone of the cake, ensuring it remains sturdy yet tender. Measure accurately by spooning it into the measuring cup and leveling off.
• Granulated SugarProvides sweetness and helps tenderize the cake crumb. We use it in both the cake batter and the honey swirl filling.
• Baking Powder and Baking SodaThe essential leavening agents that work together to give the cake its lift and beautiful dome. Always check their expiry dates for maximum rise.
• SaltJust a pinch enhances all the other flavors, balancing the sweetness of the sugar and honey. Use fine sea salt if possible.
• Unsalted ButterUsed both melted and softened; ensure the butter for the cake batter is softened to room temperature for optimal creaming.
• EggsBind the ingredients together and add richness. Make sure they are at room temperature to incorporate smoothly into the batter.
• Buttermilk or Whole Milk mixed with VinegarAdds moisture and a slight tang, reacting with the baking soda to create a tender, soft crumb structure.
• Vanilla PowderEnhances the overall flavor profile, adding necessary depth and warmth. Choose pure vanilla powder for the best results.
• Brown Sugar and CinnamonThese two components form the sticky, aromatic swirl center, mimicking the classic honeybun flavor profile perfectly.
• Honey or Maple SyrupThis is combined with the brown sugar and cinnamon to create the gooey, signature “honeybun” ribbon running through the middle.
• Powdered Sugar (Confectioners’ Sugar)The base for the creamy strawberry icing, providing structure and dissolving smoothly for a glass-like finish.
• Fresh or Freeze-Dried StrawberriesProvides the vibrant flavor and color for the icing. Freeze-dried berries offer intense flavor without excess moisture.
• Cream Cheese or MilkUsed to achieve the required creamy consistency and delightful tang in the final icing.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Strawberry Honeybun Cake with Creamy Strawberry Icing

Follow these simple steps to prepare this delicious dish:

1. Step 1: Preheat and Prep the Dry IngredientsPreheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking dish. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure all the dry components are fully combined.
2. Step 2: Create the Cake Batter and the Swirl MixtureIn a separate bowl, cream together the softened butter, eggs, vanilla powder, and buttermilk until just combined. Gradually add the wet ingredients to the dry mixture, mixing only until a few streaks of flour remain—do not overmix, as this develops tough gluten. For the swirl, melt the required butter, then mix it with the brown sugar, cinnamon, and honey until a thick, gooey paste forms.
3. Step 3: Assemble the Cake LayersPour half of the prepared cake batter into the bottom of the prepared pan, spreading it evenly with a spatula. Drizzle the entire honeybun swirl mixture evenly over this layer of batter. Top the swirl layer carefully with the remaining cake batter, gently spreading it out so as not to disturb the honey layer too much underneath.
4. Step 4: Bake to Golden PerfectionPlace the cake in the preheated oven and bake for 35 to 45 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, lightly tent it with aluminum foil during the last 10 minutes of baking. Remove the cake from the oven and let it cool completely on a wire rack while you prepare the famous icing.
5. Step 5: Prepare the Creamy Strawberry IcingIf using fresh strawberries, puree them and strain the liquid to remove any seeds. If using freeze-dried strawberries, crush them into a fine powder. In a medium bowl, whisk together the powdered sugar, cream cheese or milk, and the strawberry puree or powder until the mixture is smooth, thick, and perfectly creamy. Adjust the thickness with a tiny bit more liquid or powdered sugar as needed.
6. Step 6: Glaze and SetOnce the cake is completely cool—and this is non-negotiable, unless you want your glaze to run off the sides and drown your counter—drizzle the creamy strawberry icing generously over the top. Let the icing set for about 15 minutes before slicing. Transfer to plates and serve slightly warm or at room temperature for the perfect finishing touch.

The Art of the Perfect Honey Swirl and Cake Texture

Achieving that glorious, gooey ribbon of sweetness right through the center is what elevates this dessert from a simple strawberry loaf to a magnificent Strawberry Honeybun Cake with Creamy Strawberry Icing. Many people fail at the swirl because they either make it too dry or they mix it in too aggressively, resulting in a brown cake instead of a distinct layer. The key is balance: the swirl mixture needs enough melted butter and honey or maple syrup to stay molten during the initial bake, but thick enough (thanks to the brown sugar and cinnamon) to hold its structure against the batter.

When you spread the top layer of batter over the swirl, use the back of a spoon and start from the edges, pushing the batter gently toward the center. This minimal disturbance technique prevents the swirl from merging fully with the cake base, preserving that beautiful middle stripe. Additionally, the cake itself relies on the proper preparation of wet ingredients. By using buttermilk or whole milk mixed with a teaspoon of vinegar, you introduce acidity. This acidity reacts with the leavening agents, making the crumb incredibly tender and preventing the density that often plagues simple sheet cakes. Don’t skip the step of bringing your eggs and dairy to room temperature; cold ingredients shock the batter, making it harder for the fats to emulsify properly and leading to a denser result.

Troubleshooting Common Cake Issues

Baking is a science, but even scientists occasionally accidentally create cake disasters. Knowing how to quickly diagnose and fix issues means the difference between dessert failure and triumph. One frequent complaint is a sunken center, which usually happens because the cake wasn’t fully baked or was removed from the oven too abruptly before it set, or because the oven temperature was too high, causing the edges to set quickly while the center remained raw and then collapsed. Always use an oven thermometer, as oven calibration is notoriously unreliable, and stick that skewer deep into the center to ensure dryness before declaring it done. If the edges are browning rapidly, simply reduce the temperature by 25°F (about 15°C) and continue baking.

Another common snag is a tough cake texture. This almost always results from overmixing. Once you add the wet ingredients to the dry, switch from an electric mixer to a sturdy rubber spatula. Fold gently until the flour streaks disappear, and then stop. A few small lumps are perfectly acceptable and actually better than an overworked, gluten-heavy batter. If your cake turns out dry, the culprit is typically either too much flour (a common measuring mistake) or overbaking. Invest in a digital kitchen scale if you want foolproof consistency, measuring flour by weight rather than volume for professional results.

Variations and Ingredient Swaps for Flavor Customization

While the focus keyphrase,Strawberry Honeybun Cake with Creamy Strawberry Icing, is perfect as written, baking is about personalizing the experience. You can easily swap out the fruit component to suit seasonal availability or personal preference. For a blueberry variation, use blueberry puree in the icing and toss a handful of fresh blueberries into the cake batter along with the swirl. If you prefer a citrus kick, replace the strawberry element entirely with lemon zest and lemon juice in the icing—this creates a lovely, bright counterpoint to the sticky brown sugar swirl. Ensure that if you introduce new liquids (like extra fruit puree or juice), you slightly reduce the amount of milk or cream cheese in the icing base to maintain that thick, spreadable consistency.

For the honeybun swirl, if you are out of honey, pure maple syrup is an excellent 1:1 substitute that provides the necessary liquid sweetness and depth of flavor without altering the texture significantly. You could also introduce a spice blend beyond just cinnamon, such as a pinch of nutmeg and cardamom, to give the honey swirl a more complex, warming profile. If you wish to make this cake dairy-free (though retaining the egg for structure), use a plant-based milk (like oat or almond) and substitute the cream cheese in the icing with a high-quality vegan cream cheese alternative. Always ensure your butter is swapped for a suitable vegetable shortening or plant-based baking stick.

Serving Suggestions and Storage Tips

This cake truly shines when served slightly warm, allowing the gooey center to maintain its delightful stickiness. The creamy strawberry icing will remain relatively stable, but if you want that fresh-out-of-the-oven experience, slice a piece and microwave it for 10-15 seconds before serving. It pairs beautifully with a simple dollop of freshly whipped cream, perhaps infused with a little rosewater or vanilla bean paste, or a small scoop of good quality vanilla ice cream. Because the cake is so rich and flavorful, keep the accompaniments light and simple. A cup of hot coffee or mild herbal tea is the ideal pairing.

To store your masterpiece, cover the cake tightly in the pan with plastic wrap or transfer slices to an airtight container. Because of the dairy in the creamy strawberry icing, the cake should be stored in the refrigerator. It will keep well for up to 4 days. If you need to store it longer, slice the cooled, unglazed cake and wrap individual portions tightly in plastic wrap and then foil. The cake freezes well for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator, warm it gently, and then apply a freshly made batch of the strawberry icing for the best texture and flavor.

Frequently Asked Questions About Honeybun Cake

Can I make the Strawberry Honeybun Cake with Creamy Strawberry Icing ahead of time?

Yes, absolutely. You can bake the cake one day in advance. Store the cooled cake covered at room temperature. Prepare the creamy strawberry icing separately, store it covered in the refrigerator, and then glaze the cake about two hours before serving for the best appearance and set.

Why did my honey swirl sink to the bottom of the cake?

The swirl mixture likely sank because the bottom layer of batter was too thick or the swirl itself was too liquid. Ensure your cake batter is relatively light and fluffy before adding the swirl. If the swirl mixture looks very runny, add a teaspoon more of brown sugar to help stabilize it before spreading it over the batter.

Can I use frozen strawberries instead of fresh or freeze-dried for the icing?

You can use frozen strawberries, but they must be thawed completely, and the liquid must be drained and significantly reduced (simmered down) to make a potent, thick puree. If you use the liquid straight from the frozen berries, the resulting creamy strawberry icing will be too thin and watery.

What size pan works best for this recipe?

This recipe is designed specifically for a 9×13 inch rectangular baking dish, which results in the perfect depth and baking time. If you use an 8×8 inch square pan, you will need to increase the baking time by at least 10–15 minutes, and the cake will be much thicker.

Life is too short for boring baked goods, and frankly, my tolerance for lackluster desserts hit zero around the time I realized I could marry two iconic childhood treats into one magnificent creation. Forget deciding between the gooey, spiced comfort of a honeybun and the bright, fruity delight of a strawberry dessert. Why choose when you can have both? This recipe is the culmination of years of tireless, sugary research (and a few catastrophic kitchen failures involving melted butter explosions). Get ready to experience the legendary fusion: the Strawberry Honeybun Cake with Creamy Strawberry Icing.

The Culinary Conundrum: Spiced Comfort Meets Summer Brightness

The honeybun, in its purest form, is a sticky, cinnamon-laced hug. The strawberry cake? It’s sunshine in a slice. Combining them requires precision—you need the warmth of the spice without overwhelming the delicate berry flavor. My first attempt resulted in something that tasted suspiciously like a cinnamon roll that got lost in a vat of cough syrup. It was rough. But through perseverance, I discovered the secret: amplifying the fresh strawberry flavor not just in the batter but also using freeze-dried berries in the filling to give it a deep, almost jammy intensity that stands up to the brown sugar swirl.

This cake is incredibly simple, relying on a doctored cake mix base (or your favorite vanilla/yellow cake recipe) to save time, leaving you more energy to focus on the truly important parts—like licking the mixing bowl clean. It bakes up moist and tender, boasting a mesmerizing ribbon of spiced filling that keeps everyone guessing. Then comes the crowning glory: the icing. This isn’t just a simple glaze; it’s a luscious, creamy frosting that drapes over the cake like a velvet blanket, bursting with real strawberry flavor.

Ingredients for the Perfect Strawberry Honeybun Cake

You’ll need a few pantry staples, plus a few fresh additions to ensure that vibrant color and flavor penetrate every bite. Make sure all cold ingredients are brought to room temperature before starting!

For the Cake Batter

• 1 (15.25 ounce) box white or yellow cake mix
• 1 cup strawberry puree (made from fresh or thawed frozen strawberries)
• 1/2 cup vegetable oil
• 4 large eggs, room temperature
• 1 teaspoon pure vanilla powder
• 1/4 teaspoon pink food coloring (optional, for intense color)

For the Honeybun Swirl

• 1 cup light brown sugar, packed
• 2 teaspoons ground cinnamon
• 1/4 cup unsalted butter, melted
• 2 tablespoons milk or cream
• 1/4 cup finely chopped pecans or walnuts (optional)

For the Creamy Strawberry Icing

• 3 cups powdered sugar, sifted
• 1/2 cup unsalted butter, softened
• 3 tablespoons strawberry puree, reduced slightly
• 1 teaspoon vanilla powder
• 1-2 tablespoons milk or cream (as needed for consistency)

Step-by-Step Baking Instructions

Baking thisStrawberry Honeybun Cake with Creamy Strawberry Icingis a delightful journey, not a marathon. Follow these steps meticulously, and you will achieve bakery-level results without breaking a sweat (or your oven).

Prepping the Batter and Pan

Preheat your oven to 350°F (175°C). Grease and flour a standard 9×13 inch baking pan. In a large mixing bowl, combine the cake mix, strawberry puree, vegetable oil, eggs, and vanilla powder. Beat on medium speed for about two minutes until the batter is smooth and well combined. If using, mix in the food coloring now. Pour about two-thirds of the batter evenly into the prepared baking dish.

Creating the Signature Swirl

In a small bowl, whisk together the brown sugar, cinnamon, melted butter, and milk until smooth. If you are using nuts, stir them in now. Carefully spoon the brown sugar mixture over the batter currently in the pan. Use a knife or skewer to gently swirl the mixture without dragging it all the way to the bottom of the pan—we are aiming for an interior ribbon, not a muddy blend.

Now, pour the remaining cake batter over the swirl layer. It may not cover the swirl completely, but that’s fine; the cake will rise and encapsulate the filling as it bakes. Place the cake in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Let the cake cool completely on a wire rack before attempting to frost it.

Whipping Up the Luscious Icing

While the cake cools, prepare the glorious creamy strawberry icing. In a stand mixer fitted with the paddle attachment, cream the softened butter until light and fluffy. Gradually add the sifted powdered sugar, alternating with the reduced strawberry puree and vanilla powder. Start with a low speed to avoid a sugar cloud dusting your kitchen.

Once everything is incorporated, increase the speed to medium-high and beat until the frosting is smooth and wonderfully airy. If the icing seems too thick, add the milk or cream one teaspoon at a time until you reach a perfectly spreadable consistency. Generously spread the creamy icing over the fully cooled cake. For presentation, you can garnish with a few fresh strawberry slices.

Perfecting the Cooking Process

Start by mixing the dry cake ingredients, then add wet components, ensuring the batter remains fluffy. While the cake bakes, prepare the decadent swirl and the vibrant, creamy strawberry icing. This sequence guarantees the cake cools adequately before frosting, preventing the icing from melting.

Add Your Touch

For an elevated spice profile, add a pinch of nutmeg or cardamom to the brown sugar swirl mixture. You can swap fresh strawberries for raspberries in the icing for a slightly tangier flavor, or introduce lemon zest into the batter for brightness, enhancing the berry notes.

Storing & Reheating

Store leftover cake tightly covered in the refrigerator for up to four days; the creamy strawberry icing keeps it incredibly moist. To serve, let slices come to room temperature for 30 minutes to ensure the softest texture and the most satisfying buttery crumb.

My neighbor tried this cake at a block party and swore it tasted like childhood nostalgia mixed with pure sunshine. It instantly became the most requested dessert on our street, which is high praise!

Expert Tips for Honeybun Success

• Always use room temperature eggs and butter for the cake batter; this emulsifies the ingredients better, resulting in an exceptionally tender crumb.
• When creating the honeybun swirl, make sure the brown sugar mixture is loose and spreadable, but avoid stirring it entirely into the cake batter.
• For the creamy strawberry icing, sift your powdered sugar meticulously to eliminate lumps and ensure a perfectly smooth, silky finish that spreads effortlessly.

Frequently Asked Questions About Baking Cakes

Got burning questions about your bake? We’ve got the answers to ensure your dessert turns out perfectly every single time.

How do I ensure the strawberry flavor is intense?

The key to deep flavor is using reduced puree. Simmer your strawberry puree gently for a few minutes to evaporate some of the water content. This concentrates the natural sugars and flavor, making the strawberry taste truly pop in the finished cake and icing.

Can I freeze this Strawberry Honeybun Cake?

Yes, you can! If freezing, it is best to freeze the cake unfrosted. Wrap the completely cooled cake tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to two months. Thaw overnight in the refrigerator before applying the freshly made creamy strawberry icing.

What if my icing is too runny or too stiff?

If your icing is too runny, incorporate more sifted powdered sugar, one tablespoon at a time, until it firms up. If it is too stiff, add a tiny splash of milk or cream (less than a teaspoon at a time) until it reaches the desired smooth consistency. Remember, it should be creamy but not slide off the cake.

Can I make this recipe completely from scratch instead of using cake mix?

Absolutely. If you prefer a scratch recipe, substitute the box mix with your favorite vanilla or yellow layer cake recipe that yields approximately six cups of batter. Ensure you adjust the liquids to account for the cup of strawberry puree to maintain the correct batter consistency.

How long should I wait before slicing the cake?

Patience is paramount when it comes to serving. Wait until the cake is completely cooled before applying the creamy strawberry icing. Once iced, give the cake at least 30 minutes for the icing to set slightly before slicing. This prevents the filling and icing from sticking excessively to the knife, ensuring clean, beautiful slices.

This Strawberry Honeybun Cake with Creamy Strawberry Icing is more than just a dessert; it’s an event. It brings the cozy warmth of a spiced pastry and the vibrant freshness of summer strawberries together in harmonious perfection. Whether you’re celebrating a birthday or just Tuesday, bake this cake and prepare for applause. Enjoy every deliciously spiced, berry-infused bite!

Conclusion for Strawberry Honeybun Cake with Creamy Strawberry Icing

We’ve successfully navigated the sticky, sweet journey of creating the ultimate dessert mashup. The Strawberry Honeybun Cake with Creamy Strawberry Icing is more than just a treat; it’s a nostalgic experience wrapped in layers of moist vanilla cake, sticky cinnamon-sugar swirl, and that irresistible strawberry finish. By following the steps closely—especially ensuring the warm glaze hits the cake right out of the oven—you guarantee maximum flavor and optimal texture. This recipe delivers a dazzling presentation and unforgettable taste, making it the perfect showstopper for any gathering or a delightful way to elevate your afternoon coffee break. Get baking and prepare for rave reviews!

Print

FAQs

How do I ensure my Strawberry Honeybun Cake with Creamy Strawberry Icing stays incredibly moist?

The secret to keeping this incredible cake moist lies in two main steps. First, do not overmix the batter; mix until just combined to avoid developing too much gluten, which leads to a dry texture. Second, ensure you drizzle the warm honey-butter mixture immediately after the cake comes out of the oven. This allows the syrup to soak deep into the crumb while it’s still hot and receptive. If you wait too long, the cake cools down and absorbs less of that crucial moisture, compromising the delightful honeybun texture. Follow these tips for a truly irresistible bake.

Can I use fresh strawberries instead of freeze-dried ones for the pink icing color?

While fresh strawberries offer wonderful flavor, using them directly in standard buttercream icing can introduce too much moisture, potentially causing the icing to separate or become runny. Freeze-dried strawberry powder, however, provides concentrated flavor and vibrant color without changing the texture of your creamy icing. If you absolutely want to use fresh fruit, puree and then reduce it heavily on the stovetop until it becomes a thick, jam-like consistency. However, for guaranteed stability and the best creamy finish, the powdered method is highly recommended for achieving that perfect light pink hue.

How long can I store the finished Strawberry Honeybun Cake with Creamy Strawberry Icing?

This dessert stores exceptionally well, provided you keep it covered and refrigerated due to the fresh fruit components and dairy in the icing. Store any leftovers in an airtight container for up to four days in the refrigerator. While the cake is delicious cold, allowing slices to come to room temperature for about 15 to 20 minutes before serving significantly enhances the flavors and softens the texture of the honeybun component. If you intend to freeze it, slice the un-iced cake and wrap pieces tightly, then thaw and ice only what you plan to serve immediately.

I don’t have buttermilk for the cake batter; what is a reliable substitute?

Buttermilk contributes essential tanginess and moisture, reacting with the baking soda to create a light, fluffy crumb. If you find yourself without it, you can easily create a substitute at home. Pour one tablespoon of white vinegar or lemon juice into a liquid measuring cup. Then, add enough milk—dairy or unsweetened plant-based milk works—to reach one cup total volume. Stir the mixture gently and let it sit undisturbed for five to ten minutes until it begins to curdle slightly. This DIY buttermilk will function perfectly in the recipe, ensuring your finished cake is tender and wonderfully soft.