Strawberry Honeybun Cake with Strawberry Cream Icing
Making a Strawberry Honeybun Cake with Strawberry Cream Icing is surprisingly simple when you start with a doctored cake mix base. The addition of sour cream creates an incredibly tender crumb that tastes like it came from a bakery. Fresh strawberries and a sweet glaze add a fruity twist to the classic honey bun flavor profile.
Ingredients
Cake
- 1 box strawberry cake mix
- 1 3-ounce packet strawberry gelatin dessert mix (optional)
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup sour cream
- ½ cup milk
- 1 teaspoon vanilla extract
- 1½ cups diced fresh strawberries patted dry (optional)
- ¾ cup strawberry preserves optional, for layering
Honeybun swirl
- 1 cup light brown sugar packed
- 2 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
- 4 tablespoons unsalted butter melted
- Pinch of salt
Strawberry cream icing
- 4 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 2½ to 3 cups powdered sugar sifted
- ¼ cup strawberry puree reduced and cooled or ⅓ cup strawberry preserves
- 1 to 3 tablespoons milk or heavy cream as needed
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with baking spray (or grease and flour).
- In a medium bowl, stir together brown sugar, cinnamon, flour, salt, and melted butter until crumbly. Set aside.
- In a large bowl, mix cake mix (and strawberry gelatin mix if using), eggs, oil, sour cream, milk, and vanilla until smooth. Fold in diced strawberries if using.
- Pour half the batter into the prepared pan. Sprinkle half the swirl mixture over the batter. Dollop half the strawberry preserves over the swirl (if using).
- Spread the remaining batter over the top. Finish with remaining swirl mixture and remaining preserves (if using).
- Swirl with a butter knife using wide figure-eights. Don’t over-swirl.
- Bake 35 to 42 minutes, until a toothpick inserted near the center comes out with moist crumbs. Cool 10 to 15 minutes.
- For the icing: beat cream cheese and butter until smooth. Beat in powdered sugar, strawberry puree (or preserves), vanilla, and salt. Add milk a tablespoon at a time until spreadable.
Notes
If using strawberry puree in the icing, simmer it 5 to 7 minutes to reduce, then cool completely before mixing.
Fresh strawberries add moisture—dice small and pat dry. If berries are extra juicy, use preserves instead.
For clean slices, chill the iced cake for 20 minutes, then cut.
Nutrition
Serving: 1sliceCalories: 360kcalCarbohydrates: 58gProtein: 4gFat: 13gSaturated Fat: 4gCholesterol: 55mgFiber: 1gSugar: 340gIron: 43mg