Step 1: Prepare the Cake
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Mix the cake batter: In a large bowl, combine the yellow cake mix, vanilla pudding mix, eggs, sour cream, vegetable oil, water, and vanilla extract. Use a hand mixer or stand mixer to beat the ingredients together until smooth, about 2-3 minutes.
- Swirl the cinnamon sugar: In a small bowl, combine the brown sugar and cinnamon. Pour half of the cake batter into the prepared baking dish. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Swirl it lightly using a knife or spatula. Add the remaining batter and repeat the cinnamon sugar swirl process on top.
- Bake the cake: Place the cake in the oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes.
Step 2: Prepare the Strawberry Cream Icing
- Cream the butter: In a medium bowl, beat the softened butter with a hand mixer until creamy.
- Add the powdered sugar: Gradually add the powdered sugar, a little at a time, and continue to beat until fully incorporated.
- Add the cream and strawberry puree: Add the heavy cream and pureed strawberries (or strawberry preserves) to the butter and powdered sugar mixture. Mix until smooth and creamy.
- Finish with vanilla and color: Stir in the vanilla extract and a drop of pink food coloring (if using) to give the icing a beautiful pink hue. Mix until fully combined.
Step 3: Assemble the Cake
- Ice the cake: Once the cake has cooled completely, spread the strawberry cream icing generously over the top. Make sure to cover the entire surface of the cake for a smooth, beautiful finish.
- Let the cake set: Allow the icing to set for about 15-20 minutes to firm up before serving. This also allows the icing to soak into the warm, cinnamon-swirled cake a little.
Tips for the Best Strawberry Honeybun Cake:
- Fresh strawberries vs. preserves: Fresh strawberry puree will give the icing a more natural, fresh flavor, while strawberry preserves will provide a thicker icing. You can choose based on your texture preference.
- Moisture tip: If you want your cake to be extra moist, substitute half of the oil with unsweetened applesauce. It will add moisture without affecting the flavor.
- Storing the cake: This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Why This Cake Is Perfect:
This Strawberry Honeybun Cake with Strawberry Cream Icing is a crowd-pleaser! It combines the best elements of a classic honeybun cake—cinnamon, sugar, and soft cake—with a fresh and fruity strawberry twist. It’s perfect for family gatherings, summer parties, or as a delightful treat after a meal. The creamy, fruity icing adds a gorgeous pop of color and sweetness, making it both visually stunning and incredibly tasty.
Serving Suggestions:
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream to make this dessert even more indulgent.
- Top with fresh strawberries for an extra burst of freshness and texture.
- This cake is also delicious when served with a hot cup of coffee or a chilled glass of iced tea.
Enjoy this Strawberry Honeybun Cake with your loved ones or as a special treat to brighten any day! It’s the perfect balance of cinnamon, cake, and strawberry sweetness that will leave everyone asking for seconds.