Strawberry Honeybun Cake With Strawberry Cream Icing is more than just a dessert; it’s a celebration of flavors, nostalgia, and the joy of baking. This delightful cake has captured the hearts of many, becoming a beloved staple at family gatherings, potlucks, and birthday parties. With its moist, tender crumb and luscious strawberry-infused icing, the Strawberry Honeybun Cake With Strawberry Cream Icing brings a burst of sunshine to any occasion. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress, leaving your guests craving more.
What Is Strawberry Honeybun Cake With Strawberry Cream Icing
The Strawberry Honeybun Cake With Strawberry Cream Icing is a delightful twist on the traditional honeybun cake, known for its rich, buttery flavor and the unmistakable sweetness of strawberries. This cake is characterized by its soft, moist texture, swirled with ribbons of cinnamon and sugar, and topped with a creamy, dreamy strawberry icing that adds a refreshing finish. Unlike standard cakes, which can be dense, this honeybun cake offers a lightness that melts in your mouth, making it a unique treat that stands out among its counterparts.
Why You’ll Fall in Love with This Recipe
- Super easy to make, even for beginner bakers!
- Perfect for any occasion—birthdays, brunches, or just a sweet treat.
- Family-friendly and a guaranteed crowd-pleaser!
- Versatile recipe that can be adjusted with different fruits or flavors.
How Does It Taste?
Imagine taking a bite of the Strawberry Honeybun Cake With Strawberry Cream Icing and being enveloped in a symphony of flavors. The cake itself is sweet, with hints of cinnamon that perfectly complement the juicy sweetness of ripe strawberries. The strawberry cream icing adds a luscious, velvety texture that contrasts beautifully with the soft crumb of the cake. Each forkful delivers a delightful blend of sweetness, creaminess, and just a touch of tartness from the strawberries, creating a harmonious balance that keeps you reaching for another slice.
Health & Ingredient Benefits
This cake features a few key ingredients that not only enhance its flavor but also offer health benefits:
- Strawberries: Packed with vitamin C and antioxidants, strawberries support heart health and boost immunity.
- Greek yogurt: Adds moisture while being high in protein, making the cake satisfying and nutritious.
- Cinnamon: Known for its anti-inflammatory properties, cinnamon also helps regulate blood sugar levels.
With each bite of Strawberry Honeybun Cake With Strawberry Cream Icing, you’re not just indulging in a sweet treat—you’re also enjoying a cake that brings a little bit of health to your dessert table!
Ingredients You’ll Need
- 2 cups all-purpose flour – This is the base of our cake, providing structure and a soft texture.
- 1 ½ cups granulated sugar – Sweetens the cake and enhances the flavors of the strawberries.
- 1 cup unsalted butter – Adds richness and moistness to the cake.
- 4 large eggs – Acts as a binding agent to hold the cake together.
- 1 cup buttermilk – Contributes to a tender crumb and adds a slight tanginess.
- 1 tablespoon baking powder – Helps the cake rise, making it light and fluffy.
- 1 teaspoon vanilla extract – Adds a lovely aroma and depth of flavor.
- 2 cups fresh strawberries, chopped – The star of the show, providing natural sweetness and vibrant color.
- 1 cup powdered sugar – Used in the icing to give it a sweet, creamy texture.
- ¼ cup heavy cream – Creates a smooth, pourable icing and enhances the richness.
- 1 teaspoon strawberry extract – Intensifies the strawberry flavor in the icing.
Tools You’ll Need
- Mixing bowls – For combining ingredients.
- Electric mixer – Makes it easier to beat the butter and sugar together.
- 9×13-inch baking pan – Perfect size for this cake, allowing it to bake evenly.
- Spatula – For folding in the strawberries and smoothing the icing.
- Measuring cups and spoons – Essential for accurate ingredient measurements.
- Cooling rack – To cool the cake before icing.
Optional Substitutions & Additions
- Dairy-free options: Substitute unsalted butter with a dairy-free butter and use almond or coconut milk instead of buttermilk.
- Whole wheat flour: For a healthier twist, substitute up to half of the all-purpose flour with whole wheat flour.
- Fruit variations: Try using blueberries or raspberries if strawberries are not available.
- Add spices: Incorporate a pinch of cinnamon or nutmeg for extra warmth and flavor.
How to Make Strawberry Honeybun Cake With Strawberry Cream Icing
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that the cake bakes evenly and rises properly.
Step 2: Prepare the Baking Pan
Grease and flour your 9×13-inch baking pan. This prevents the cake from sticking and allows for easy removal once baked.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt. This helps distribute the leavening agent evenly throughout the flour.
Step 4: Cream Butter and Sugar
In another bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-5 minutes. You should see a pale, creamy mixture.
Step 5: Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until well combined.
Step 6: Incorporate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 7: Fold in Strawberries
Gently fold in the chopped strawberries, ensuring they are evenly distributed throughout the batter.
Step 8: Bake the Cake
Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean and the edges are golden brown.
Step 9: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
Step 10: Prepare Strawberry Cream Icing
In a mixing bowl, combine the powdered sugar, heavy cream, and strawberry extract. Whisk until smooth and spreadable. If the icing is too thick, add a little more heavy cream until you reach your desired consistency.
Step 11: Ice the Cake
Once the cake is completely cooled, spread the strawberry cream icing evenly on top. You can also drizzle some icing over the edges for a decorative touch.
What to Serve With
This delightful Strawberry Honeybun Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For beverages, consider serving it with a refreshing glass of iced tea or a light rosé lemonade.
Tips for Success
- Ensure all ingredients are at room temperature for better mixing and a smoother batter.
- Do not overmix the batter after adding the flour; this can lead to a dense cake.
- For a richer flavor, let the cake sit for a few hours before icing, allowing the flavors to meld.
- Keep an eye on the baking time, as ovens can vary; check for doneness a few minutes early.
Common Mistakes to Avoid
- Using cold ingredients: This can prevent proper mixing and affect the cake’s texture.
- Not measuring ingredients accurately: Baking is a science, and precision is key.
- Overbaking the cake: This can lead to a dry texture; always check for doneness with a toothpick.
- Skipping the cooling step before icing: Icing a warm cake can cause it to melt and slide off.
How to Store & Reheat
Storing
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week.
Reheating
To reheat, place a slice of cake in the microwave for about 15-20 seconds, or until warmed through. You can also warm it in the oven at 350°F (175°C) for about 10 minutes.
Frequently Asked Questions
- Can I use frozen strawberries? Yes, you can use frozen strawberries; just make sure to thaw and drain them first to avoid excess moisture.
- Can I make this cake ahead of time? Absolutely! The cake can be made a day in advance; just store it covered until ready to serve.
- Is there a substitute for buttermilk? Yes, you can mix one tablespoon of vinegar or lemon juice with milk to create a buttermilk substitute.
- How can I make the icing thicker? If your icing is too thin, simply add more powdered sugar until you reach the desired thickness.
Nutritional Info
This Strawberry Honeybun Cake is approximately 350 calories per slice (based on 12 servings), with around 15g of fat, 50g of carbohydrates, and 3g of protein. These values may vary based on specific ingredient brands and measurements.
Final Thoughts
If you’re looking for a delightful dessert that’s sure to impress, the Strawberry Honeybun Cake With Strawberry Cream Icing is an absolute must-try! This cake combines the sweet, juicy flavor of strawberries with a moist and tender cake base, creating a delicious experience in every bite. Topped with the luscious strawberry cream icing, it’s not just a treat for the taste buds but also a feast for the eyes. Whether you’re celebrating a special occasion or simply indulging in a sweet moment at home, this cake will bring joy and smiles all around. So gather your ingredients, roll up your sleeves, and let the Strawberry Honeybun Cake With Strawberry Cream Icing be the star of your next dessert table!
Strawberry Honeybun Cake With Strawberry Cream Icing
A delightful twist on the traditional honeybun cake, featuring a moist cake infused with strawberries and topped with a creamy strawberry icing.
Ingredients You’ll Need
- For the Cake:
- 1 box yellow cake mix
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup sour cream
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup chopped strawberries
- For the Icing:
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
Instructions
-
Step 1
Preheat oven to 350°F (175°C). -
Step 2
Grease and flour a 9×13-inch baking pan. -
Step 3
In a large bowl, mix cake mix, eggs, oil, sour cream, brown sugar, and cinnamon until combined. -
Step 4
Fold in chopped strawberries. -
Step 5
Pour batter into prepared pan and bake for 30-35 minutes. -
Step 6
Cool the cake in the pan for 10 minutes, then transfer to a cooling rack. -
Step 7
For the icing, whisk together powdered sugar and heavy cream until smooth. -
Step 8
Spread icing over cooled cake.
Important Information
Nutrition Facts
Per serving: ~350 calories. Based on a 2000 calorie diet.
Allergy Information
Always check labels for specific allergen information.