The moment I pull a Strawberry Honeybun Cake with Creamy Strawberry Icing from the oven, my kitchen transforms into a haven of sweet, berry-scented bliss that never fails to draw my family from every corner of the house. This remarkable cake combines the nostalgic cinnamon swirls of a classic honeybun with the bright, summery essence of fresh strawberries, creating a dessert that’s somehow both comfortingly familiar and excitingly novel. What makes this Strawberry Honeybun Cake with Creamy Strawberry Icing truly special is its incredible texture – a perfect harmony of tender, moist crumb punctuated by pockets of cinnamon-sugar that create the most delightful contrasts with each bite. The creamy strawberry icing doesn’t merely top the cake; it seeps slightly into the warm surface, creating a luscious boundary between cake and frosting that’s nothing short of magical. Stay with me to discover how this showstopper dessert comes together with surprising ease, and why it’s become my most requested recipe for everything from casual Sunday dinners to the most special celebrations.
Why You’ll Love This Recipe
If you’ve ever struggled with dry cakes or been disappointed by artificial strawberry flavors, this Strawberry Honeybun Cake with Creamy Strawberry Icing solves both problems beautifully. The sour cream in the batter ensures a moist, tender crumb that stays fresh for days, while real strawberries infuse every element with authentic, vibrant flavor that no extract could ever mimic.
I’ll never forget serving this cake at my sister’s baby shower last spring. My aunt Martha, who proudly claims to be the family’s pickiest dessert critic, took one bite and fell completely silent. After a moment, she looked up with wide eyes and declared, “I need this recipe before I leave today.” By the end of the party, I’d promised copies to everyone there, and the cake – which had been intended to serve 20 – disappeared completely among just 12 guests.
What makes this Strawberry Honeybun Cake with Creamy Strawberry Icing particularly wonderful is its versatility. The base recipe shines on its own, but it’s also incredibly adaptable. You can enhance the strawberry flavor for summer, add warming spices for fall, or incorporate chocolate for an extra indulgent treat. It works equally well as a casual snacking cake or, when presented on a pretty cake stand, as the centerpiece of a special celebration.
Now, let’s dive into exactly what you’ll need to create this remarkable Strawberry Honeybun Cake with Creamy Strawberry Icing in your own kitchen.
Ingredients
For the Cake Batter:
- 2 1/2 cups all-purpose flour: The foundation of our cake. I recommend unbleached for the best flavor, but bleached works well too. For a lighter texture, you can substitute cake flour, but reduce to 2 3/4 cups if doing so.
- 1 cup granulated sugar: Provides sweetness and helps create the cake’s tender structure. You can reduce to 3/4 cup if you prefer a less sweet cake, especially if using very sweet strawberries.
- 1 teaspoon baking powder: Works with baking soda to give the cake its perfect rise.
- 1/2 teaspoon baking soda: Reacts with the sour cream to create lightness in the batter.
- 1/2 teaspoon salt: Enhances all the flavors and balances sweetness. I recommend fine sea salt for the cleanest taste.
- 3/4 cup unsalted butter, softened: Provides richness and helps create the cake’s tender crumb. Make sure it’s truly at room temperature for proper creaming.
- 3 large eggs, room temperature: Binds the ingredients and adds structure. Cold eggs can cause the batter to curdle, so don’t skip bringing them to room temperature.
- 1 cup sour cream: The secret to this cake’s incredible moisture. Full-fat works best, but light sour cream can be substituted if necessary. Greek yogurt is an excellent alternative for a slightly tangier flavor.
- 1 1/2 cups fresh strawberries, finely diced: The star ingredient! Choose ripe, fragrant berries for the best flavor. In winter, frozen strawberries can work, but thaw and drain them well first.
- 2 teaspoons pure vanilla extract: Enhances the berry flavor with its warm, aromatic notes. Pure extract is worth the splurge here.
- 1/4 teaspoon almond extract (optional): This secret ingredient magnificently amplifies the strawberry flavor.
For the Cinnamon Swirl:
- 1/2 cup brown sugar, packed: Creates that signature honeybun flavor. Dark brown sugar provides a deeper molasses note, while light brown gives a milder caramel flavor.
- 2 tablespoons ground cinnamon: The defining spice of a honeybun. Use fresh, aromatic cinnamon for the best flavor – I prefer Saigon or Ceylon varieties.
- 2 tablespoons strawberry jam: My special twist that infuses the cinnamon swirl with berry goodness. Use good quality jam with real fruit pieces if possible.
- 1/4 cup finely chopped strawberries: For bursts of fresh berry flavor throughout the cake. Chop these quite small so they integrate well into the swirl.
For the Creamy Strawberry Icing:
- 3 cups powdered sugar: Creates a smooth, sweet base for our icing. Sift it for the silkiest texture.
- 4 ounces cream cheese, softened: Adds tang and creaminess that balances the sweetness perfectly. Full-fat provides the richest flavor, but reduced-fat works well too.
- 1/4 cup unsalted butter, softened: Contributes richness and helps the icing hold its shape.
- 1/3 cup fresh strawberry puree: Made from about 1 cup of fresh strawberries, this infuses the icing with natural berry flavor and a beautiful pink hue. Strain after pureeing to remove seeds if desired.
- 1 teaspoon pure vanilla extract: Enhances the strawberry flavor with complementary notes.
- Pinch of salt: Balances sweetness and brings out the strawberry flavor.
How to Make Strawberry Honeybun Cake with Creamy Strawberry Icing
Step 1: Prepare Your Ingredients and Pan
- Preheat your oven to 350°F (175°C). This moderate temperature allows the cake to rise evenly without browning too quickly.
- Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easiest removal. I prefer the parchment method as it ensures nothing sticks.
- Prepare the fresh strawberries by washing, hulling, and finely dicing them. Pat them gently with paper towels to remove excess moisture, which could affect the cake’s texture.
- Bring the eggs, butter, and sour cream to room temperature if you haven’t already. Room temperature ingredients incorporate much more effectively, creating a smoother batter.
Step 2: Make the Cinnamon Swirl Mixture
- In a medium bowl, combine the brown sugar and cinnamon, mixing until no lumps remain.
- Gently fold in the strawberry jam and finely chopped strawberries. The mixture should be thick but spreadable, with the moisture from the berries creating small clumps in the sugar mixture – this is exactly what you want.
- Set aside while you prepare the batter. The strawberries will release a bit more juice during this time, creating a more flavorful swirl.
Step 3: Prepare the Cake Batter
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Proper mixing at this stage ensures the leaveners are evenly distributed.
- In a large bowl or the bowl of a stand mixer, cream together the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. Don’t rush this step – the mixture should noticeably change color and texture, becoming almost mousse-like.
- Add the eggs one at a time, beating well after each addition until fully incorporated. The batter should be smooth and glossy at this point.
- Beat in the vanilla extract and almond extract if using.
- Reduce the mixer speed to low and add the flour mixture in three portions, alternating with the sour cream in two portions (beginning and ending with flour). Mix just until combined after each addition – overbeating can develop gluten and toughen the cake.
- Gently fold in the diced strawberries by hand using a rubber spatula. The batter will be thick but pourable, with visible pieces of strawberry distributed throughout.
Step 4: Assemble and Bake the Cake
- Pour half of the batter into the prepared baking pan, spreading it evenly with a spatula. The layer should be relatively thin and even.
- Sprinkle about two-thirds of the cinnamon-strawberry mixture evenly over the batter. It may seem like a lot, but this creates those delicious honeybun-style swirls.
- Carefully spoon the remaining batter over the cinnamon layer, then spread gently to cover. Work delicately to avoid disturbing the cinnamon layer too much.
- Sprinkle the remaining cinnamon mixture over the top, then use a butter knife to create swirls by drawing it through the batter in a figure-eight pattern. Don’t overdo this step – just a few gentle swirls create the best effect.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should be lightly golden around the edges and will spring back when gently pressed in the center.
- Place the pan on a wire rack and allow the cake to cool completely in the pan before icing. As it cools, you’ll notice the irresistible aroma of cinnamon and strawberries filling your kitchen.
Step 5: Prepare the Creamy Strawberry Icing
- While the cake cools, prepare the strawberry puree by blending fresh strawberries until smooth. For an even pinker color and more concentrated flavor, you can simmer the puree for about 10 minutes to reduce it, then cool completely before using.
- In a large bowl, beat the softened cream cheese and butter until completely smooth and fluffy, about 2-3 minutes. There should be no lumps at all for the smoothest icing.
- Gradually add the powdered sugar, mixing on low speed until incorporated to avoid a sugar cloud.
- Add the strawberry puree, vanilla extract, and pinch of salt, then beat on medium-high speed until the icing is light, fluffy, and uniformly pink. The icing should hold soft peaks and spread easily.
Step 6: Finish and Serve the Cake
- Once the cake is completely cool, spread the strawberry icing evenly over the top. If the cake is even slightly warm, the icing will melt, so patience is important here.
- For the prettiest presentation, create decorative swirls in the icing using the back of a spoon, and garnish with a few fresh strawberry slices or a light sprinkle of cinnamon if desired.
- For the best flavor development, allow the frosted cake to rest for about 30 minutes before serving, giving the flavors time to meld.
Variations
Chocolate Strawberry Honeybun Cake
Add 1/2 cup mini chocolate chips to the batter and substitute 1/4 cup of cocoa powder for 1/4 cup of the flour. The chocolate-strawberry combination is particularly decadent, with the cocoa adding depth that complements the brightness of the berries beautifully. Finish with a drizzle of melted chocolate over the strawberry icing for an eye-catching presentation.
Lemon Strawberry Honeybun Cake
Add the zest of one lemon to the cake batter and substitute 1 tablespoon of lemon juice for 1 tablespoon of the vanilla extract. This citrus twist brightens the strawberry flavor and creates a refreshing summer dessert. For the icing, add 1 teaspoon of lemon zest for a subtle citrus note that enhances the strawberry flavor.
Strawberry Honeybun Coffee Cake
For a breakfast or brunch version, add 1/2 cup chopped walnuts or pecans to the cinnamon swirl mixture and reduce the sugar in the cake batter to 3/4 cup. Replace the cream cheese icing with a simple glaze made from 1 cup powdered sugar, 2 tablespoons strawberry puree, and enough milk to reach desired consistency. This variation pairs perfectly with your morning coffee.
Tropical Strawberry Honeybun Cake
Add 1/2 cup shredded coconut to the batter and replace half the strawberries with diced fresh pineapple (well-drained). For the icing, substitute coconut extract for the vanilla and add 2 tablespoons of cream of coconut. This tropical twist evokes vacation vibes with every bite and makes a stunning dessert for summer gatherings.
Strawberry Cheesecake Honeybun Cake
Increase the cream cheese in the icing to 8 ounces and reduce the butter to 2 tablespoons for a more cheesecake-like topping. Add a layer of sweetened cream cheese mixture (8 oz cream cheese, 1/4 cup sugar, 1 egg) between the cake layers before baking. This indulgent variation combines two beloved desserts in one and is perfect for special occasions.
Fall Spice Strawberry Honeybun Cake
Enhance the cinnamon swirl by adding 1/4 teaspoon each of ground nutmeg, cardamom, and ginger. Use strawberry preserves rather than fresh berries for a deeper, more concentrated flavor that pairs beautifully with warming spices. This adaptation makes the cake perfect for autumn gatherings when fresh berries aren’t at their peak.
Strawberry Honeybun Cake with Creamy Strawberry Icing
Equipment
- Mixing bowls
Ingredients
For the Cake Batter:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 3 large eggs room temperature
- 1 cup sour cream
- 1 1/2 cups fresh strawberries finely diced
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract optional
For the Cinnamon Swirl:
- 1/2 cup brown sugar packed
- 2 tablespoons ground cinnamon
- 2 tablespoons strawberry jam
- 1/4 cup finely chopped strawberries
For the Creamy Strawberry Icing:
- 3 cups powdered sugar
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1/3 cup fresh strawberry puree
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare Your Ingredients and Pan
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan or line with parchment paper.
- Wash, hull, and finely dice strawberries, patting dry.
- Bring eggs, butter, and sour cream to room temperature.
Step 2: Make the Cinnamon Swirl Mixture
- Mix brown sugar and cinnamon in a bowl.
- Fold in strawberry jam and finely chopped strawberries. Set aside.
Step 3: Prepare the Cake Batter
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In a large bowl, cream butter and sugar until light and fluffy (3-4 minutes).
- Beat in eggs one at a time, then add vanilla and almond extract.
- Alternate adding dry ingredients and sour cream, mixing just until combined.
- Gently fold in diced strawberries.
Step 4: Assemble and Bake the Cake
- Spread half of the batter into the baking pan.
- Sprinkle two-thirds of the cinnamon-strawberry mixture over the batter.
- Spread remaining batter over the top, then swirl in the rest of the cinnamon mixture.
- Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely before adding icing.
Step 5: Prepare the Creamy Strawberry Icing
- Blend fresh strawberries into a smooth puree.
- Beat cream cheese and butter until fluffy.
- Gradually add powdered sugar, then mix in strawberry puree, vanilla, and salt.
Step 6: Finish and Serve
- Spread icing evenly over the cooled cake.
- Create decorative swirls and garnish with fresh strawberries if desired.
- Let sit for 30 minutes before serving.
Notes
- To enhance strawberry flavor, use peak-season berries or a touch of strawberry extract.
- For a deeper cinnamon flavor, use Saigon or Ceylon cinnamon.
- Cake stores well for up to 3 days at room temperature or 5 days refrigerated.
- Can be made gluten-free by using a 1:1 gluten-free flour blend.
Nutrition
Frequently Asked Questions
Can I make this Strawberry Honeybun Cake with Creamy Strawberry Icing ahead of time?
Absolutely! This cake actually improves with time as the flavors meld. You can bake the cake up to 2 days in advance and store it, uniced, well-wrapped at room temperature. The icing can be prepared 1 day ahead and refrigerated in an airtight container. Bring the icing to room temperature and stir before spreading on the cake. Once iced, the cake keeps beautifully for up to 3 days at room temperature or up to 5 days refrigerated.
How should I store leftovers of this cake?
For the best texture, store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm or you prefer a firmer icing, refrigerate the cake and bring slices to room temperature before serving for the best flavor. The cake also freezes exceptionally well – wrap individual slices tightly in plastic wrap and then foil for up to 2 months. Thaw overnight in the refrigerator.
Can I use frozen strawberries for this recipe?
Yes, with some adjustments. For the cake batter, thaw frozen strawberries completely, drain very well, and pat dry before dicing. For the icing, frozen strawberries actually work wonderfully for the puree – thaw, then blend and reduce slightly on the stove to concentrate the flavor and remove excess water. In winter when fresh berries aren’t at their best, this is a perfect solution.
My cake seems to dome in the center when baking. How can I prevent this?
To ensure even baking, try using a cake strip around your pan (you can make one by soaking a strip of folded aluminum foil or towel in water and wrapping it around the outside of the pan). Additionally, don’t overmix the batter once the flour is added, as this can contribute to doming. Finally, check your oven temperature with an oven thermometer – often ovens run hotter than the setting indicates.
Can I make this cake gluten-free?
Yes! Replace the all-purpose flour with a high-quality cup-for-cup gluten-free flour blend that contains xanthan gum. The rest of the recipe remains the same, though you may want to add an extra 2 tablespoons of sour cream for moisture, as gluten-free flours can sometimes produce a slightly drier cake. The result is nearly indistinguishable from the original, especially with the luscious strawberry icing.
Why did my cinnamon swirl sink to the bottom of the cake?
If your cinnamon-sugar mixture contains too much moisture from the strawberries or jam, it can become heavy and sink. Make sure to pat the diced strawberries very dry before adding them to the swirl mixture. Another trick is to toss the cinnamon-sugar mixture with 1 tablespoon of the measured flour from the recipe, which helps it suspend in the batter during baking.
Conclusion
Last summer, I brought this Strawberry Honeybun Cake with Creamy Strawberry Icing to our annual family reunion at my grandparents’ farm. As everyone gathered under the shade of the old oak tree, forks clinked against plates and conversation gradually hushed, replaced by appreciative murmurs and requests for the recipe. My grandmother, who rarely deviates from her tried-and-true family desserts, took a bite and smiled. “Now this,” she said, “is worth writing down in the family cookbook.”
That moment perfectly captures what I love about this cake – it honors the comfort of tradition through the familiar honeybun format while bringing something fresh and exciting with the vibrant strawberry flavor. It’s a dessert that bridges generations, pleasing both those who cherish the classics and those who crave something new.
As you slice into your own Strawberry Honeybun Cake with Creamy Strawberry Icing, notice how the ribbons of cinnamon create beautiful patterns throughout, how the pockets of strawberry burst with bright flavor against the tender cake, and how the creamy icing brings everything together in perfect harmony. This isn’t just dessert – it’s an experience that creates memories.
Whether you follow my recipe exactly or put your own spin on it with one of the variations, remember that the most important ingredient is the joy of sharing something made with care. And as you serve this to your own loved ones, I hope it brings the same warmth and connection to your table that it has to mine – one delicious slice at a time.
I LOVE IT
I absolutely love Panera Bread’s Chicken Salad! It’s the perfect blend of fresh ingredients and delicious flavors. The chicken is always tender and well-seasoned, and the combination of crisp celery, crunchy pecans, and sweet grapes creates a perfect balance of textures and tastes. The creamy dressing ties everything together beautifully without being too heavy.
Whether I have it on a sandwich, with a side salad, or just by itself, it never disappoints. It’s a great option for a light yet satisfying meal. I highly recommend it to anyone looking for a refreshing and tasty chicken salad.