Strawberry Honeybun Cake with Strawberry Cream Icing


 

Why You’ll Love This Recipe

  • Moist & Flavorful: Soft, tender, and packed with fresh strawberry goodness.

  • Strawberry Cream Icing: A luscious, creamy topping that brings everything together.

  • Nostalgic Twist: Classic honeybun cake meets fresh, fruity delight.

  • Customizable: Add sprinkles, berries, or a glaze for extra flair.

  • Crowd-Pleaser: Ideal for birthdays, holidays, or any special occasion.

Ingredients

For the Cake:

  • 1 box yellow cake mix (or your favorite homemade recipe)

  • 1 small box instant strawberry gelatin (e.g., Jell-O)

  • 1/2 cup vegetable oil

  • 4 large eggs

  • 1 cup milk

  • 1 tsp vanilla extract

  • 1 cup finely chopped fresh strawberries (plus extra for garnish, optional)

For the Strawberry Cream Icing:

  • 1/2 cup unsalted butter, softened

  • 4 cups powdered sugar, sifted

  • 1/4 cup pureed fresh strawberries (strained to remove seeds)

  • 1 tsp vanilla extract

  • 2–3 tbsp milk or heavy cream (to adjust consistency)

Optional Garnish:

  • Fresh strawberry slices

  • Sprinkles

  • Crushed graham crackers or honeybuns

Instructions

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C). Grease and flour a Bundt pan or coat with nonstick spray.

Step 2: Make the Cake Batter

  1. In a large bowl, mix cake mix, strawberry gelatin, oil, eggs, milk, and vanilla extract.

  2. Beat with a mixer on medium speed for 2–3 minutes until smooth.

  3. Gently fold in chopped fresh strawberries.

Step 3: Bake the Cake

  1. Pour batter into the prepared Bundt pan and smooth the top.

  2. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

  3. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Step 4: Make the Strawberry Cream Icing

  1. Beat softened butter in a bowl until creamy.

  2. Gradually mix in powdered sugar, one cup at a time.

  3. Stir in strawberry puree and vanilla extract.

  4. Add milk or cream, 1 tablespoon at a time, until icing reaches a smooth, drizzling consistency.

Step 5: Assemble & Decorate

  1. Drizzle icing generously over the cooled cake, letting it drip down the sides.

  2. Garnish with fresh strawberry slices, sprinkles, or crushed graham crackers.

Why This Recipe Works

  • Strawberry Gelatin Magic: Enhances color and intensifies the strawberry flavor.

  • Fresh Strawberries: Boosts natural fruitiness in both cake and icing.

  • Creamy Icing: Light, sweet, and the perfect complement to the cake.

Variations to Try

  • Gluten-Free: Use a gluten-free cake mix and powdered sugar.

  • Add-Ins: Mix in white chocolate chips, nuts, or shredded coconut for extra texture.

  • Layered Cake: Divide batter between two round pans for a stacked version.

  • Vegan: Use a vegan cake mix, flax eggs, and plant-based butter.

  • Extra Drizzle: Add a powdered sugar and milk glaze for added sweetness.

Tips for Success

  • Strain the Puree: Ensures smooth icing without seeds.

  • Cool Completely: Prevents icing from melting.

  • Storage: Keep in an airtight container at room temp for 2 days or refrigerate for longer shelf life.

Serving Suggestions

  • Romantic Touch: Serve with a dusting of powdered sugar or edible flowers.

  • Brunch Staple: Pair with coffee, tea, or sparkling lemonade.

  • Party Platter: Slice into smaller pieces and serve with cookies, brownies, or tarts.

Final Thoughts

This Strawberry Honeybun Cake with Strawberry Cream Icing is a showstopper! With its vibrant color, fresh strawberry flavor, and nostalgic honeybun vibes, it’s as fun to make as it is to eat. Whether for a celebration or a sweet indulgence, this cake is guaranteed to impress.

Your Turn! Have you made a honeybun-inspired cake before? Share your favorite twists and serving ideas below! 🍰