If you’re the type who can’t resist a good mashup of breakfast and dessert this one’s for you. The Strawberry Honeybun Cake with Strawberry Cream Icing is sweet, moist, and swirled with a ribbon of cinnamon sugar that gives it that classic “honeybun” vibe. But wait it gets better. On top is a creamy strawberry glaze that takes things to dreamy, berry-filled heights.

It’s like a bakery treat and a nostalgic childhood snack rolled into one show-stopping cake. Whether you’re baking for brunch, a potluck, or just to spoil yourself on a weekend afternoon, trust me this cake is about to become your new guilty pleasure. And that icing? You’ll want to drizzle it on everything.

Why You’ll Love Strawberry Honeybun Cake with Strawberry Cream Icing

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for breakfast, brunch, dessert, or a sweet snack with coffee.

Budget-Friendly: Uses simple pantry staples and store-bought shortcuts to keep things easy and affordable.

Quick and Easy: No fancy equipment or complicated techniques just mix, swirl, and bake.

Customizable: Swap in other fruit flavors or change the icing to fit your mood.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Strawberry Honeybun Cake with Strawberry Cream Icing

Here’s how this sweet, sticky, berry-kissed beauty comes together:

Yellow Cake Mix: The perfect shortcut for a moist, tender base with great flavor.

Eggs: Give the cake structure and richness.

Sour Cream: Makes the cake ultra-moist and adds a slight tang that balances the sweetness.

Vegetable Oil: Keeps everything tender and smooth.

Strawberry Jam or Preserves: Swirled in for fruity flavor and visual appeal.

Brown Sugar: Adds that signature honeybun flavor and caramel-like depth.

Cinnamon: Gives warmth and spice to balance all the sweetness.

Powdered Sugar: For that dreamy icing consistency.

Strawberry Cream Cheese or Strawberry Yogurt: Creates a creamy, berry-rich icing you’ll want to slather on everything.

Milk: Helps thin the icing to the perfect pourable texture.

Vanilla Extract: Rounds out the flavor with cozy, sweet undertones.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.

Combine Ingredients: In a large bowl, mix the cake mix, eggs, sour cream, and oil until smooth and creamy. Avoid overmixing you just want everything combined.

Prepare the Cinnamon Sugar Swirl: In a small bowl, stir together brown sugar and cinnamon. This is where the honeybun magic happens.

Assemble the Dish: Pour half of the cake batter into your prepared pan, then drizzle half of the strawberry jam over the top. Sprinkle with half of the cinnamon-sugar mixture. Repeat with the remaining batter, jam, and sugar mix. Use a butter knife to gently swirl everything together—just a few figure-eights to get that gorgeous layered effect.

Cook to Perfection: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and just starting to crack.

Finishing Touches: Let the cake cool for at least 15–20 minutes before adding icing—this helps it set without melting into a puddle.

Serve and Enjoy: Drizzle the strawberry cream icing over the slightly warm cake, slice into squares, and enjoy every gooey, fruity bite.

Nutrition Facts:
Servings: 12
Calories per serving: 430

Preparation Time
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Pair with a cup of hot coffee or tea for a dreamy breakfast treat.
• Serve with a scoop of vanilla ice cream for dessert.
• Garnish with fresh strawberries or a dollop of whipped cream for extra flair.
• Add toasted nuts on top for a bit of crunch.
• Warm up leftovers in the microwave for 10–15 seconds for that fresh-baked feel.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Use full-fat sour cream for maximum moisture and richness.
• Warm your strawberry jam slightly to make it easier to drizzle.
• Try using a bundt pan for a different presentation just adjust baking time as needed.
• Store leftovers in an airtight container at room temp for 2 days, or refrigerate for up to 5.
• Make the icing ahead of time and store it in the fridge. Just give it a stir before drizzling.

FAQ’s

1. Can I use a different flavor of jam?
Yes! Raspberry, cherry, or even peach preserves would work beautifully.

2. Can I make this cake from scratch instead of using a mix?
Absolutely—use your favorite yellow cake recipe and follow the same steps.

3. Can I skip the icing?
Sure, but the strawberry cream icing really takes it to the next level. A simple glaze or powdered sugar dusting works too.

4. Can I use Greek yogurt instead of sour cream?
Yes! It works great and adds extra protein.

5. How do I know when the cake is done?
The top should be golden and spring back slightly when touched. A toothpick should come out clean or with a few moist crumbs.

6. Can I freeze this cake?
Yes! Freeze without the icing, then add it fresh when ready to serve.

7. What’s the best way to swirl the jam and sugar?
Use a butter knife or skewer to gently drag figure-eights through the batter—don’t overdo it!

8. Can I use homemade strawberry jam?
Definitely! Homemade jam adds extra freshness and flavor.

9. Can I make this cake the night before?
Yes, and it actually tastes even better the next day once the flavors have melded.

10. Is this cake good for brunch?
It’s perfect! Sweet, satisfying, and impressive without being fussy.

Conclusion

This Strawberry Honeybun Cake with Strawberry Cream Icing is more than just a pretty treat it’s a full-on flavor celebration. With its soft, cinnamon-swirled crumb and luscious pink icing, it’s the kind of cake that makes people ask for seconds (and the recipe). Whether you’re baking for a gathering or just your own sweet cravings, this cake is your ticket to berry-bliss. Go ahead slice it thick and savor every sticky-sweet bite.

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