Tender Strawberry Honeybun Cake with Strawberry Cream Icing

Strawberry Honeybun Cake with Strawberry Cream Icing: The Only Recipe You’ll Ever Need

Imagine transforming a simple family gathering into a memorable event with the irresistible allure of a Strawberry Honeybun Cake with Strawberry Cream Icing. This recipe, straight from the kitchen of Chef Lalybeth at cookinwithlalyta.com, solves the common dilemma of finding a dessert that’s both easy to make and packed with fresh, vibrant flavors. With its fresh strawberry infusion creating an unbeatable moist texture and a delightful honeybun twist, this Strawberry Honeybun Cake with Strawberry Cream Icing stands out as the ultimate treat for any occasion. Whether you’re a novice baker or a seasoned pro, this foolproof guide ensures your cake turns out perfectly every time, making it the go-to recipe for strawberry lovers everywhere.

The moment you bite into this Strawberry Honeybun Cake with Strawberry Cream Icing, you’re greeted by a symphony of sensations: the tender, moist crumb infused with juicy strawberry pieces that burst with natural sweetness, contrasted by the subtle honeybun-inspired warmth that lingers on your palate. The aroma of fresh strawberries baking in the oven fills your kitchen, evoking memories of summer picnics and carefree days. Topped with a silky, strawberry cream icing that glides smoothly over the cake, this dessert offers a perfect balance of tartness and creaminess, with each layer delivering a textural delight—from the soft cake base to the glossy icing that sets into a dreamy finish.

What makes this Strawberry Honeybun Cake with Strawberry Cream Icing recipe from cookinwithlalyta.com truly exceptional is the personal touch from Chef Lalybeth, whose years of expertise guarantee a result that’s not only delicious but also reliable for home cooks. You’ll discover the Chef’s Secret that elevates this version above ordinary strawberry cakes, including tips for achieving that signature moisture without overcomplicating the process. In this comprehensive guide, we’ll cover everything from ingredient selection to serving suggestions, empowering you to bake with confidence and impress your loved ones with a dessert that’s as fun to make as it is to eat.

Why This Strawberry Honeybun Cake with Strawberry Cream Icing Recipe is a Game-Changer

The Chef’s Secret in this Strawberry Honeybun Cake with Strawberry Cream Icing lies in the fresh strawberry infusion, which not only amplifies the natural flavors but also ensures an extraordinarily moist texture that sets it apart from standard cakes. By incorporating chopped fresh strawberries directly into the batter, we create a burst of juiciness that mimics the iconic honeybun swirl while keeping the recipe simple and accessible. This technique infuses every bite with a vibrant, fruity essence, making your Strawberry Honeybun Cake with Strawberry Cream Icing a standout dessert that’s both innovative and nostalgic.

Unbeatable Texture: The science behind this Strawberry Honeybun Cake with Strawberry Cream Icing’s texture comes from the combination of sour cream and fresh strawberries, which add acidity and moisture to the batter. Sour cream helps tenderize the crumb by inhibiting gluten development, resulting in a soft, springy cake that stays fresh longer, while the strawberries release natural pectin during baking, enhancing the structure without making it dense.

Foolproof for a Reason: This recipe has been tested multiple times in our kitchen to ensure consistent results, even for beginners. With straightforward steps and precise measurements, your Strawberry Honeybun Cake with Strawberry Cream Icing will always come out perfectly baked, eliminating common baking pitfalls and building your confidence in the kitchen.

Ingredient Spotlight: Quality Makes the Difference

Starting with the 1 box of yellow cake mix, this convenient base provides a reliable structure for your Strawberry Honeybun Cake with Strawberry Cream Icing, allowing the fresh strawberry flavors to shine. Choose a high-quality, name-brand mix for even baking and a lighter texture—avoid generics that might contain fillers. Its role is to form the cake’s foundation, absorbing the moisture from other ingredients. If you’re out of cake mix, substitute with 2 cups of all-purpose flour, 1.5 cups of sugar, and 2 teaspoons of baking powder for a from-scratch feel, but adjust for consistent results.

Next, 1/2 cup of vegetable oil acts as the fat in this Strawberry Honeybun Cake with Strawberry Cream Icing, contributing to its moist crumb and helping distribute flavors evenly. Opt for a neutral oil like canola for the best taste; it keeps the cake tender by coating the flour particles. Quality matters here to prevent greasiness, so use fresh oil. A good substitution is melted unsalted butter for a richer flavor, but reduce the quantity slightly to avoid overwhelming the strawberry notes.

Four large eggs are essential for binding and adding richness to your Strawberry Honeybun Cake with Strawberry Cream Icing, providing structure and lift through their proteins. Fresh, room-temperature eggs ensure better incorporation and a fluffier texture—always check for cracks to avoid contamination. Their role is to emulsify the batter, creating that signature moistness. For egg allergies, substitute with flaxseed mixed with water (1 tablespoon flaxseed + 3 tablespoons water per egg) to maintain vegan-friendliness without sacrificing the cake’s integrity.

One cup of fresh strawberries, chopped, is the star of this Strawberry Honeybun Cake with Strawberry Cream Icing, infusing it with natural sweetness and a juicy burst that defines its unique angle. Use ripe, in-season berries for peak flavor and color; they add moisture and a subtle tartness that balances the sweetness. Washing and patting them dry prevents excess water in the batter. If fresh aren’t available, frozen strawberries can work, but thaw and drain them first to avoid a soggy cake.

Half a cup of sour cream contributes creaminess and tang to your Strawberry Honeybun Cake with Strawberry Cream Icing, enhancing moisture and tenderness. Full-fat sour cream yields the best results for a richer texture; it activates the baking process for a lighter crumb. Greek yogurt is a great substitute if you want a protein boost, but use plain, unsweetened varieties to keep the strawberry flavors prominent.

One teaspoon of vanilla extract adds depth and aroma to this Strawberry Honeybun Cake with Strawberry Cream Icing, rounding out the flavors without overpowering the strawberries. Always go for pure extract over imitation for authentic taste—it’s the difference between flat and fragrant. If needed, substitute with almond extract for a nutty twist, using half the amount to maintain balance.

For the icing, 2 cups of powdered sugar form the base of the Strawberry Honeybun Cake with Strawberry Cream Icing’s creamy topping, providing sweetness and a smooth consistency. Sift it to avoid lumps for a professional finish. Substitute with a homemade blend of granulated sugar and cornstarch if powdered sugar isn’t on hand, but ensure it’s finely ground.

A quarter cup of strawberry puree in the icing amplifies the fresh strawberry theme, creating that luscious, fruity glaze. Made from fresh berries, it ensures vibrant color and flavor—blend and strain for smoothness. If short on fresh strawberries, use a high-quality strawberry jam as a substitute, but dilute it to match the puree consistency.

Finally, 2 tablespoons of milk in the icing help achieve the perfect drizzling texture for your Strawberry Honeybun Cake with Strawberry Cream Icing, making it easy to spread. Whole milk works best for creaminess, but any milk will do. For a dairy-free option, swap with almond milk to keep the icing silky without altering the taste much.

Step-by-Step Instructions

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F and thoroughly greasing a 9×13 inch baking pan with butter or non-stick spray to ensure the cake releases easily. This step is crucial for even baking and prevents sticking. Mix the yellow cake mix, vegetable oil, eggs, fresh strawberries, sour cream, and vanilla extract in a large bowl until the batter is smooth and well combined, about 2-3 minutes with a hand mixer.

Pro Tip: Always measure your ingredients precisely and let them come to room temperature for better blending, which helps create that moist, infused texture in your Strawberry Honeybun Cake with Strawberry Cream Icing.

Step 2: Prepare and Pour the Batter

Once mixed, pour the batter evenly into the greased pan, smoothing the top with a spatula for uniform baking. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.

Common Mistake to Avoid: Don’t overfill the pan or open the oven door too early, as this can cause the cake to sink; check for doneness only after 25 minutes to maintain the perfect moist crumb of your Strawberry Honeybun Cake with Strawberry Cream Icing.

Step 3: Cool the Cake

Remove the cake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes. This allows the structure to set and prevents the icing from melting when applied.

Pro Tip: For extra moisture, cover the cooling cake loosely with a clean towel to trap steam, enhancing the fresh strawberry infusion in your Strawberry Honeybun Cake with Strawberry Cream Icing.

Step 4: Make the Strawberry Cream Icing

While the cake cools, whisk together 2 cups of powdered sugar, 1/4 cup of strawberry puree, and 2 tablespoons of milk in a medium bowl until the mixture is smooth and free of lumps. Adjust the consistency with a bit more milk if needed for a spreadable texture.

Common Mistake to Avoid: Over-whisking can make the icing too thin, so stop once it’s creamy to ensure it sets properly on your Strawberry Honeybun Cake with Strawberry Cream Icing.

Step 5: Ice and Serve the Cake

Once the cake is fully cooled, spread the icing evenly over the top using a spatula, allowing it to drip slightly over the edges for a professional look. Let the icing set for 10-15 minutes before slicing and serving.

Pro Tip: Chill the iced cake for 5 minutes in the fridge to firm up the Strawberry Cream Icing, making your Strawberry Honeybun Cake with Strawberry Cream Icing easier to cut into neat portions.

Serving & Presentation

Elevate your Strawberry Honeybun Cake with Strawberry Cream Icing by plating it on a rustic wooden board for a charming, homemade vibe, garnished with fresh strawberry slices and a sprinkle of powdered sugar for visual appeal. The cake’s moist texture pairs beautifully with whipped cream or vanilla ice cream on the side, creating a delightful contrast. For special occasions, add edible flowers or mint leaves as garnishes to enhance the fresh strawberry theme. This dessert shines as a standalone treat but complements light meals like afternoon tea or summer barbecues, where its fruity notes balance richer foods.

Make-Ahead & Storage Solutions

For make-ahead convenience, prepare the batter up to 3 days in advance and store it covered in the fridge; simply bake when ready, adding a few extra minutes to the cook time. You can also make the Strawberry Honeybun Cake with Strawberry Cream Icing’s base a day ahead, cool it completely, and wrap it tightly in plastic wrap to maintain freshness.

Storing leftovers: Keep slices in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to preserve the moist texture. For longer storage, freeze the cake (without icing) in freezer-safe bags for up to 3 months; thaw in the fridge overnight.

The best way to reheat: Warm individual slices in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes to restore the cake’s soft crumb and enhance the strawberry flavors without drying it out.

Frequently Asked Questions (FAQ)

Print

Strawberry Honeybun Cake with Strawberry Cream Icing

---

• Author: Chef Lalybeth
• Total Time: 50 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

A delicious moist cake infused with strawberry flavor and a honeybun twist, topped with creamy strawberry icing for a sweet treat.

---

Ingredients

Scale 1x2x3x

• 1 box yellow cake mix
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup fresh strawberries, chopped
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• For the icing: 2 cups powdered sugar
• 1/4 cup strawberry puree
• 2 tablespoons milk

---

Instructions

1. Preheat oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, mix the cake mix, oil, eggs, strawberries, sour cream, and vanilla extract until well combined.
3. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
4. While the cake cools, prepare the icing by whisking powdered sugar, strawberry puree, and milk until smooth.
5. Spread the icing over the cooled cake and let it set before serving.

Notes

Use fresh strawberries for the best flavor; store leftovers in an airtight container.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 350
• Sugar: 30g
• Fat: 17g
• Carbohydrates: 45g
• Protein: 5g