Here is a comprehensive guide to creating a Strawberry Honeybun Cake with Strawberry Cream Icing, transformed into a grand, detailed recipe complete with all the elements you requested.
—
The Grand Strawberry Honeybun Cake: A Love Letter in Layers
Introduction
Imagine the cozy, cinnamon-swirled comfort of a classic sour cream honeybun cake, then imagine it blushing pink with the essence of sun-ripened strawberries. Finally, picture it draped in a luscious, creamy strawberry icing that seeps into every crevice. This is not just a dessert; it is an experience. This Strawberry Honeybun Cake is a delightful hybrid dessert that combines the nostalgic, swirled interior of a honeybun cake with the bright, fruity flavors of spring and summer. It’s the perfect centerpiece for a brunch, a sweet treat for a birthday, or a comforting bake to share with someone you love. Its beautiful marbled interior and dreamy icing make it as stunning to look at as it is delicious to eat.
—
The History of the Honeybun Cake
The honeybun cake is a beloved American classic, particularly popular in the South. It draws its inspiration from the classic cinnamon roll or “honey bun” pastry. Bakers wanted to capture that iconic swirl of cinnamon and sugar and the tender, yeasty texture in a much simpler format—a cake. By using a sour cream-based batter and a cinnamon-sugar swirl, they created a dessert that had all the flavor of a sticky bun without the labor-intensive process of kneading and rolling dough. It quickly became a potluck and family dinner staple. This recipe pays homage to that tradition while giving it a modern, fruity twist with the addition of strawberry cake mix and a signature strawberry cream icing.
—
The Benefits (The Joy of Baking)
· Accessible to All: Using a boxed cake mix as a base makes this recipe incredibly easy for beginner bakers, yet the additions and swirl make it feel completely from scratch.
· Mood Booster: The vibrant pink color and sweet strawberry flavor are proven to bring a smile to faces, both young and old.
· Comfort Food: It combines the warm, spiced comfort of cinnamon with the happy, nostalgic flavor of strawberry cake.
· Perfect for Sharing: This cake is designed to be a showstopper, making it the ideal dessert for gatherings, holidays, or simply brightening someone’s day.
—
The Formation: Building the Cake
The magic of this cake lies in its construction. We start with a simple strawberry cake batter, which gets poured into the pan. Then, a ribbon of rich cinnamon-brown sugar runs through the center. As the cake bakes, this ribbon not only creates a beautiful marbled effect but also caramelizes slightly, creating pockets of gooey, spicy sweetness that contrast perfectly with the tender, fruity crumb. The final touch is the icing, which is poured over the warm cake, allowing it to soak into the top and create a glorious, crackly glaze.
—
The Complete Recipe
Ingredients
For the Strawberry Cake:
· 1 box (15.25 oz) Strawberry Cake Mix (look for one with those little bits of strawberry in it!)
· 1/2 cup Vegetable Oil
· 3 large Eggs
· 1 cup Sour Cream (full-fat works best for moisture and richness)
· 1 teaspoon Vanilla Extract
For the Cinnamon-Sugar Swirl:
· 1/2 cup packed Brown Sugar (light or dark)
· 1 tablespoon Ground Cinnamon
For the Strawberry Cream Icing:
· 2 cups Powdered Sugar (Confectioners’ Sugar), sifted
· 3-4 tablespoons Strawberry Puree (see instructions below)
· 2 tablespoons Unsalted Butter, melted
· 1/2 teaspoon Vanilla Extract
· Pinch of Salt
To make strawberry puree: Simply take 4-5 fresh or frozen (thawed) strawberries and mash them with a fork or blitz them in a small food processor until smooth. You can strain out the seeds if you prefer a smoother icing.
—
Instructions & Methods
1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking pan with butter or non-stick cooking spray. This cake loves to stick because of the sugary swirl, so be thorough!
2. Make the Swirl: In a small bowl, combine the brown sugar and ground cinnamon. Set aside.
3. Make the Cake Batter: In a large mixing bowl, combine the strawberry cake mix, vegetable oil, eggs, sour cream, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes, until the batter is smooth, thick, and well-combined. It will be a beautiful pink color.
4. Layer the Cake: Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle the entire cinnamon-sugar mixture over this first layer of batter. Then, carefully spoon the remaining cake batter over the cinnamon-sugar layer. Use a spatula to gently spread it to the edges, covering the swirl as best you can. It’s okay if a little swirl peeks through.
5. The Marbling (Optional but Recommended): For a more defined swirl, take a butter knife and gently run it through the batter in an “S” shape or figure-eight pattern from one end of the pan to the other. Don’t over-mix; just a few passes will create a beautiful marble effect.
6. Bake to Perfection: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown.
7. Cool Slightly: Place the pan on a wire rack and let the cake cool for about 10-15 minutes. It’s important that the cake is still warm when you add the icing so it can soak in.
8. Make the Icing: While the cake cools, make the icing. In a medium bowl, whisk together the melted butter, strawberry puree, vanilla, and a pinch of salt. Gradually whisk in the sifted powdered sugar until the icing is smooth and pourable. If it’s too thick, add a tiny bit of milk or more strawberry puree. If it’s too thin, add a little more powdered sugar.
9. Glaze the Cake: Pour the strawberry cream icing evenly over the warm cake. Use a spatula to gently spread it to the edges. The warmth of the cake will help the icing form a beautiful, slightly crackly shell.
10. Cool Completely: Allow the cake to cool completely on the wire rack before slicing and serving. This allows the icing to set properly.
—
Nutrition (Approximate, per serving, based on 15 servings)
Please note: This is an estimate and will vary based on specific brands used.
· Calories: 380-420
· Fat: 18g
· Carbohydrates: 55g
· Sugar: 40g
· Protein: 4g
—
For the Lovers
This cake is for the lover of nostalgia, for the one who finds joy in a simple slice of cake with their afternoon coffee. It’s for the strawberry lover who wants that flavor in every single bite, from the crumb to the icing. It’s for the cinnamon lover who appreciates that warm, spicy undercurrent. Bake this for your loved ones on a lazy Sunday morning, pack it in a lunchbox as a surprise, or bring it to a celebration. It’s a cake made for sharing, and every bite is a sweet reminder of the simple pleasures in life.
—
Conclusion
The Strawberry Honeybun Cake with Strawberry Cream Icing is more than the sum of its parts. It’s a triumphant fusion of classic comfort and bright, modern flavor. The tender strawberry cake, the hidden ribbon of spiced sugar, and the luscious, fruity glaze come together to create a dessert that is moist, flavorful, and utterly irresistible. Easy enough for a weekday treat and beautiful enough for a special occasion, this cake is sure to become a new favorite in your baking repertoire. Enjoy every last crumb