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Berry-infused Honeybun Cake topped with Strawberry Cream Icing brings a splash of fruity goodness and cinnamon warmth straight to your table. This sweet treat has now become my favorite for spring gatherings and lazy family Sundays. You'll notice smiles all around when folks catch sight of that vivid pink topping and bite into the soft, spiced cake underneath.
The first time I whipped this up for a relative's birthday, everyone immediately begged me for the recipe. It's now become our must-have dessert whenever strawberries hit peak season.
Ingredients
- Vanilla cake mix: Go for a premium boxed version to create a dependable, airy foundation
- Eggs: They create lift and framework. Pick large, new eggs for optimal results
- Sour cream: Brings incredible dampness and depth. Don't skimp on fat content
- Vegetable oil: Creates softness throughout. Canola works great since it won't add competing flavors
- Vanilla extract: Enhances all other tastes. Try to use real extract when you can
- Ground cinnamon: Delivers that classic honeybun warmth. Recently ground adds extra punch
- Brown sugar: Offers rich sweetness with hints of molasses. Remember to press it firmly when measuring
- Diced strawberries: New berries give better bite but thawed frozen ones work too if drained well. Grab bright, aromatic ones
- Powdered sugar: Creates the smooth icing base. Finer powder makes the smoothest topping
- Milk: Adjusts the icing thickness. Full-fat adds extra creaminess
- Strawberry puree: Smashed fresh berries naturally color and flavor the icing. Choose vibrant red ones
- Vanilla extract: Works double duty in both cake and topping
Instructions
- How To Make Strawberry Honeybun Cake
- Heat your oven to 350°F or 175°C. Coat a 9x13 baking dish with butter and flour, making sure to cover all sides so your cake won't stick.
- Mix Your Batter:
- Throw the cake mix, eggs, sour cream, oil and vanilla into a big bowl. Stir everything until it's smooth and shiny without any dry spots. This helps create that soft, unified texture you're after.
- Create Cinnamon Blend:
- Mix the brown sugar and cinnamon in a little bowl until they're completely combined. This mixture will make delicious swirls throughout your cake.
- Build Your Cake:
- Put half your cake batter into the prepared pan, spreading it all the way to the edges. Scatter half the cinnamon-sugar mix over top, then arrange all the strawberry pieces across in one layer. Pour the remaining batter on, gently covering all berries. Finish with the leftover cinnamon-sugar mixture.
- Cook Until Done:
- Put your pan in the hot oven and let it bake for 30-35 minutes. To check if it's ready, stick a toothpick in the middle - it should come out clean or just slightly moist.
- Whip Up The Icing:
- While the cake bakes, combine powdered sugar, milk, strawberry puree and vanilla in a medium bowl. Your icing should be thick but able to pour. If it's too thick, add milk a tiny bit at a time.
- Top Your Cake:
- Let the cake cool in its pan for 10-15 minutes. Pour your pink icing all over the warm cake so it can soak in slightly. Wait until it cools completely before cutting so the icing can set up.
- Dig In:
- Cut big squares and enjoy that pop of berry in every mouthful. Watch as everyone reaches for another piece!
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Those strawberries really make this dessert shine. I totally love grabbing berries at their seasonal best since they taste so amazing. I'll always remember my little girl's excitement when she helped me drizzle that bright pink topping over the cake for the first time.
Storage Tips
Keep any leftover cake in a sealed container at room temp for up to 3 days. If you want it to last longer, stick it in the fridge and let it warm up before eating. You can also freeze this cake by wrapping it well in plastic and aluminum foil for up to 2 months.
Ingredient Substitutions
You can swap in Greek yogurt if you don't have sour cream around. When strawberries aren't in season, go ahead and use frozen ones that you've thawed and drained, or even good strawberry jam for the icing. Got yellow cake mix instead? That'll work just fine too.
Serving Suggestions
This cake tastes fantastic on its own but gets even better with some vanilla ice cream or fresh whipped cream on top. It's perfect for outdoor gatherings, morning brunches, or just as a sweet finish to family dinners.
Cultural or Historical Context
The original honeybun cake came from Southern cooking traditions, famous for its layers of cinnamon and brown sugar. Adding strawberries and that pink glaze brings a fresh twist that celebrates springtime flavors, turning an old favorite into something fresh and exciting.
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This dessert will definitely brighten up any spring celebration and have everyone asking for seconds. Savor every single bite!
Frequently Asked Questions
- → Can frozen strawberries work?
Definitely! Make sure they're thawed and drained fully to maintain the right texture in your baking.
- → What pan size should I use?
Stick with a 9x13 inch pan for an even bake and ideal frosting coverage.
- → How to tweak icing thickness?
Adjust milk bit by bit. A touch more makes it thinner, and less makes it creamier.
- → What if I don’t have sour cream?
Use Greek yogurt or plain full-fat yogurt as great alternatives in the mix.
- → What's the best way to store it?
It’ll stay fine for two days at room temp (covered). Refrigerate if you want it to last longer.