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Strawberry Honeybun Cake with Strawberry Cream Icing

Strawberry Honeybun Cake with Strawberry Cream Icing

  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Strawberry Honeybun Cake with Strawberry Cream Icing is a moist, tender cake swirled with cinnamon-sugar and topped with a luscious strawberry-flavored icing. It’s a fruity twist on the classic honeybun cake, perfect for brunch or dessert.


Ingredients

Scale
  • 1 box strawberry cake mix
  • 4 eggs
  • 3/4 cup vegetable oil
  • 1 cup sour cream
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons strawberry jam or puree
  • 23 tablespoons milk or heavy cream
  • Optional: chopped strawberries for garnish

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a 9×13-inch baking dish.
  2. In a large bowl, mix cake mix, eggs, oil, and sour cream until well combined and smooth.
  3. In a small bowl, combine brown sugar and cinnamon.
  4. Pour half of the cake batter into the baking dish. Sprinkle the cinnamon-sugar mixture evenly over the batter.
  5. Pour the remaining batter on top and spread evenly. Use a knife to gently swirl the layers together.
  6. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool slightly.
  7. In a bowl, whisk together powdered sugar, strawberry jam, and milk until smooth to make the icing. Adjust consistency with more milk if needed.
  8. Spread the icing over the warm cake and let it set before serving. Garnish with fresh strawberries if desired.

Notes

  • Use Greek yogurt instead of sour cream for a lighter option.
  • For extra strawberry flavor, add diced strawberries to the batter.
  • Let the cake cool slightly before icing so the glaze doesn’t melt completely.
  • Store leftovers covered at room temperature for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 390
  • Sugar: 34g
  • Sodium: 370mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: strawberry honeybun cake, cinnamon swirl cake, strawberry cream icing, fruity dessert, easy cake recipe