Here’s a rich, bakery-style Strawberry Honeybun Cake with Strawberry Cream Icing — a moist, swirled cake bursting with strawberry flavor and topped with a luscious, creamy strawberry frosting.
Strawberry Honeybun Cake with Strawberry Cream Icing
Ingredients
For the Cake:
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1 box (15.25 oz) strawberry cake mix
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4 large eggs
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¾ cup sour cream (or plain Greek yogurt)
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¾ cup vegetable oil
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½ cup buttermilk (or regular milk)
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1 teaspoon vanilla extract
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½ cup strawberry jam or preserves
For the Cinnamon Swirl:
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½ cup light brown sugar, packed
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1 tablespoon ground cinnamon
For the Strawberry Cream Icing:
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4 oz (½ block) cream cheese, softened
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2 tablespoons unsalted butter, softened
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1½ cups powdered sugar
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2–3 tablespoons strawberry puree or mashed fresh strawberries
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½ teaspoon vanilla extract
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Pinch of salt
Instructions
1. Preheat the Oven
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Prepare the Batter
In a large bowl, whisk together the cake mix, eggs, sour cream, oil, buttermilk, and vanilla until just combined.
Do not overmix — a few small lumps are fine.
3. Make the Cinnamon Swirl
In a small bowl, mix the brown sugar and cinnamon together.
4. Layer the Cake
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Pour half of the batter into the prepared baking dish.
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Drizzle half of the strawberry jam over the batter and gently swirl with a knife.
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Sprinkle the cinnamon sugar mixture evenly over that layer.
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Pour the remaining batter on top and drizzle with the remaining strawberry jam.
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Swirl lightly again for a marbled effect.
5. Bake
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 20–30 minutes before icing.
6. Prepare the Strawberry Cream Icing
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In a medium bowl, beat together cream cheese and butter until smooth and creamy.
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Gradually add powdered sugar, beating until fluffy.
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Add strawberry puree, vanilla, and a pinch of salt. Beat until smooth.
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If too thick, add a small splash of milk; if too thin, add more powdered sugar.
7. Frost the Cake
Spread the strawberry cream icing evenly over the cooled cake.
Optional: top with fresh sliced strawberries or a drizzle of melted strawberry jam for extra color and flavor.
Storage
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Store covered in the refrigerator for up to 5 days.
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Bring to room temperature before serving for the best texture and flavor.
Tips
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For a stronger strawberry flavor, add ½ teaspoon strawberry extract to the icing.
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The cake tastes even better the next day as the flavors meld.
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Substitute raspberry jam for a sweet-tart variation.
Would you like me to include a version made with a homemade strawberry cake base (from scratch instead of cake mix)?
