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
In a large bowl, mix cake mix, strawberry gelatin, oil, eggs, milk, and vanilla extract.
Beat with a mixer on medium speed for 2–3 minutes until smooth.
Gently fold in chopped fresh strawberries.
Step 3: Bake the Cake
Pour batter into the prepared Bundt pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Step 4: Make the Strawberry Cream Icing
Beat softened butter in a bowl until creamy.
Gradually mix in powdered sugar, one cup at a time.
Stir in strawberry puree and vanilla extract.
Add milk or cream, 1 tablespoon at a time, until icing reaches a smooth, drizzling consistency.
Step 5: Assemble & Decorate
Drizzle icing generously over the cooled cake, letting it drip down the sides.
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! 🍰