There’s something magical about a warm dessert that envelops you in nostalgia and sweetness, and the Strawberry Honeybun Cake with Strawberry Cream Icing is just that. This delightful treat not only bursts with the fresh taste of strawberries but also features a cozy cinnamon-sugar swirl that takes it to another level. I stumbled upon this recipe during a family gathering when my aunt decided to whip it up for dessert, and it quickly became a showstopper. Perfect for any occasion, this cake brings smiles and joy, making it the ideal choice for potlucks, birthdays, or just a comforting weeknight dessert.
Why make this recipe
If you’re looking for a cake that’s easy to make yet impressively delicious, you’ll love this Strawberry Honeybun Cake. It’s a budget-friendly option, perfect for anyone who wants to satisfy their sweet tooth without spending hours in the kitchen. This dish is not only quick to prepare, but it also combines familiar flavors, making it a hit with kids and adults alike. Plus, the vibrant strawberry flavor makes it a lovely choice for spring and summer gatherings.
“This was the best cake I’ve baked in a while! The strawberry icing was the perfect finish to a moist, tender cake.”
Preparing Strawberry Honeybun Cake with Strawberry Cream Icing
Making this delightful cake is a breeze! The process is straightforward, making it suitable for both seasoned bakers and those just starting in the kitchen. You’ll mix the cake batter, layer in a cinnamon-sugar mixture for added depth, and top it off with a creamy strawberry icing. It truly comes together effortlessly, and the end results are so rewarding!
What you’ll need
To bring this cake to life, gather the following ingredients:
- 1 box strawberry cake mix
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar (for cream filling)
- 1 cup powdered sugar (for icing)
- 1/4 cup strawberry puree
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract (for icing)
Note: If you don’t have buttermilk, you can make your own by mixing regular milk with a tablespoon of vinegar or lemon juice.
