Description
If you love classic honeybun cake, wait until you try this irresistible strawberry version! Strawberry Honeybun Cake with Strawberry Cream Icing combines a soft, moist cake with a sweet strawberry-cinnamon swirl and a creamy strawberry topping.
Ingredients
🍓 For the Cake
- 1 box yellow cake mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup sour cream
- ½ cup strawberry preserves
- ½ cup finely chopped fresh strawberries
- 1 teaspoon vanilla extract
🍓 For the Strawberry Swirl
- ½ cup strawberry preserves
- ¼ cup finely chopped strawberries
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
🍓 For the Strawberry Cream Icing
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons strawberry preserves
- 1–2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- 1 tablespoon finely crushed freeze-dried strawberries, optional
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish thoroughly with nonstick spray or butter.
In a large bowl, combine the yellow cake mix, vanilla pudding mix, eggs, vegetable oil, sour cream, strawberry preserves, chopped strawberries, and vanilla.
Beat until smooth and well combined.
Don’t overmix.
In a small bowl, combine the strawberry preserves, chopped strawberries, brown sugar, cinnamon, and melted butter.
Mix until everything is evenly incorporated.
Spread approximately half of the cake batter into the prepared baking dish.
Smooth it into an even layer.
Spoon the strawberry mixture evenly over the cake batter.
Use a butter knife to gently swirl the filling into the batter.
Don’t completely mix the layers together.
Carefully spread the remaining cake batter over the strawberry layer.
Smooth the top gently.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
The edges should be lightly golden.
Let the cake cool in the pan for about 15–20 minutes.
It should still be slightly warm when you add the icing.
Beat the softened cream cheese and butter until completely smooth.
Gradually add the powdered sugar while mixing.
Add the strawberry preserves and vanilla.
Mix until creamy.
Add milk or heavy cream, 1 tablespoon at a time, until the icing reaches a smooth, spreadable consistency.
For a stronger strawberry flavor and pretty color, stir in crushed freeze-dried strawberries.
Spread the strawberry cream icing over the slightly warm cake.
Let it gently melt into the surface.
For extra strawberry flavor, drizzle a little warmed strawberry preserves over the icing and swirl it with a knife.
Notes
For the best texture, don’t add too many fresh strawberries to the batter. Strawberries contain a lot of moisture and can make the center too wet.
If your strawberries are particularly juicy, pat them dry with paper towels before chopping.
Allow the cake to cool slightly before icing. A warm cake helps the icing become beautifully creamy without making it completely runny.
- Prep Time: 20 minutes
- Cooling & Icing Time: 25 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 430
- Sodium: 360mg
- Protein: 5g