Delight your guests with this Strawberry Honeybun Cake, a luscious Summer Dessert that blends the nostalgic cinnamon-sugar swirls of a honeybun with the vibrant sweetness of strawberries. Topped with a velvety strawberry cream icing, this moist cake is perfect for Independence Day barbecues, summer picnics, or casual gatherings. Ready in under an hour, this Summer Dessert is a showstopping treat that’s as beautiful as it is delicious.
Why You’ll Love This Strawberry Honeybun Cake
This Strawberry Honeybun Cake is a must-have Summer Dessert for any warm-weather occasion. Here’s why it’s a crowd favorite:
- Irresistible Flavor: Combines cinnamon-sugar warmth with juicy strawberries for a perfect Summer Dessert.
- Quick and Easy: Ready to bake in minutes, ideal for Independence Day celebrations.
- Versatile: Customizable for dietary needs, from gluten-free to vegan versions.
- Stunning Presentation: The strawberry cream icing makes it a gorgeous centerpiece for summer gatherings.
- Perfect for Sharing: A moist, flavorful cake that everyone will love at picnics or barbecues.
Explore more sweet treats in our guide: Summer Sweets.
What Makes This Strawberry Honeybun Cake Special?
This Strawberry Honeybun Cake elevates a classic honeybun-inspired dessert with fresh strawberries and a decadent strawberry cream icing, creating a Summer Dessert that’s both nostalgic and sophisticated. The moist vanilla cake, layered with cinnamon-sugar and diced strawberries, offers a delightful balance of textures and flavors. Perfect for Independence Day festivities, this cake is easy to prepare, adaptable to various dietary preferences, and guaranteed to impress with its vibrant, fruity appeal and eye-catching presentation.
Ingredients for Strawberry Honeybun Cake
To make this Strawberry Honeybun Cake (serves 12), gather these ingredients:
For the Cake:
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ cup brown sugar
- 1 cup diced strawberries (fresh or frozen, thawed and drained)
For the Strawberry Cream Icing:
- 2 cups powdered sugar
- 2 tbsp milk
- ½ cup strawberry puree (from fresh strawberries, blended smooth)
- 1 tsp vanilla extract
Ingredient Tips:
- Strawberries: Fresh berries add vibrant flavor; if using frozen, drain well to avoid a soggy Strawberry Honeybun Cake.
- Cake Mix: Use a trusted brand like Betty Crocker or Duncan Hines for this Summer Dessert.
- Sour Cream: Sub with Greek yogurt for a lighter, protein-packed Independence Day cake.
- Cinnamon-Sugar: Mix brown sugar and cinnamon thoroughly for even swirls in this Summer Dessert.
- Icing: Adjust milk for desired icing consistency; add a touch of cream cheese for extra tang.
How to Make Strawberry Honeybun Cake
Follow these steps to create Strawberry Honeybun Cake:
- Preheat and Prep: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper for easy release.
- Make the Cake Batter: In a large bowl, combine 1 box vanilla cake mix, 3 eggs, 1 cup sour cream, ½ cup vegetable oil, and 1 tsp vanilla extract. Mix until smooth, avoiding overmixing to keep the Strawberry Honeybun Cake light.
- Layer the Cake: Pour half the batter into the prepared pan, spreading evenly. Mix ½ cup brown sugar with 1 tsp ground cinnamon and sprinkle half over the batter. Evenly distribute 1 cup diced strawberries. Top with the remaining batter and sprinkle the rest of the cinnamon-sugar mixture.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10-15 minutes.
- Prepare the Icing: In a medium bowl, whisk together 2 cups powdered sugar, 2 tbsp milk, ½ cup strawberry puree, and 1 tsp vanilla extract until smooth. Adjust with more milk for a drizzle or more sugar for a thicker spread.
- Assemble and Serve: Drizzle or spread the strawberry cream icing over the cooled cake. Garnish with fresh strawberries or mint leaves for a festive Independence Day touch. Slice and serve this Summer Dessert immediately or chill until ready.
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Calories: ~280 per serving (based on 12 servings)
Servings: 12
Macros per Serving: 40g carbs, 3g protein, 12g fat, 1g fiber
Tips for Perfect Strawberry Honeybun Cake
- Drain Strawberries: Pat fresh or thawed berries dry to prevent excess moisture in this Strawberry Honeybun Cake.
- Don’t Overmix: Mix batter just until combined for a light, fluffy Summer Dessert.
- Check Doneness: Use a toothpick to ensure the cake is fully baked for Independence Day servings.
- Cool Before Icing: Let the cake cool to avoid runny icing on this Summer Dessert.
- Even Layers: Spread batter and toppings evenly for balanced flavors in every bite.
Creative Variations to Try
Customize this Strawberry Honeybun Cake with these ideas:
- Fruit Swap: Add blueberries or raspberries for a mixed berry Summer Dessert.
- Nutty Crunch: Sprinkle chopped pecans or walnuts in the cinnamon-sugar layer for this Strawberry Honeybun Cake.
- Gluten-Free: Use a gluten-free cake mix for a dietary-friendly Independence Day treat.
- Cream Cheese Icing: Swap strawberry icing for a tangy cream cheese frosting in this Summer Dessert.
- Layered Cake: Bake in two round pans for a layered Strawberry Honeybun Cake with extra icing.
Serving and Presentation Ideas
This Strawberry Honeybun Cake is a stunning Summer Dessert perfect for Independence Day celebrations or summer gatherings. Try these serving suggestions:
- Serve on a rustic cake stand with fresh strawberries scattered around for a vibrant Summer Dessert display.
- Pair with vanilla ice cream or whipped cream for an indulgent Independence Day treat.
- Garnish with edible flowers or mint sprigs for an elegant Strawberry Honeybun Cake presentation.
- Offer at picnics with iced tea or lemonade to complement this Summer Dessert.
- Slice into squares and serve in cupcake liners for easy Independence Day party portions.
Storage Tips
- Refrigerate: Store in an airtight container in the fridge for up to 5 days; bring to room temperature before serving.
- Freeze: Wrap un-iced cake tightly in plastic wrap and foil; freeze for up to 3 months. Thaw and ice before serving this Summer Dessert.
- Best Fresh: Enjoy within 2 days for optimal flavor in this Strawberry Honeybun Cake.
- Prep Ahead: Bake the cake a day in advance and ice just before serving for Independence Day.
- Keep Icing Separate: Store extra icing in the fridge for up to a week to refresh leftovers.
FAQs About Strawberry Honeybun Cake
Can I use frozen strawberries in Strawberry Honeybun Cake?
Yes, thaw and drain frozen strawberries thoroughly to avoid excess moisture in this Summer Dessert.
What’s a good sour cream substitute for Summer Dessert?
Greek yogurt or buttermilk works well; adjust liquids if using buttermilk for this Strawberry Honeybun Cake.
How long does Strawberry Honeybun Cake stay fresh?
It stays fresh at room temperature for 2 days or refrigerated for 5 days for this Summer Dessert.
Can I make Summer Dessert in advance?
Yes, bake and freeze the cake for up to 3 months; ice before serving for Independence Day.
What pairs with Strawberry Honeybun Cake for Independence Day?
Rosé wine, chamomile tea, or vanilla ice cream complement this Summer Dessert.
How do I fix a dense Summer Dessert?
Avoid overmixing and ensure fresh baking powder for a light Strawberry Honeybun Cake.
More Summer Dessert Recipes You’ll Love
This Strawberry Honeybun Cake is a moist, flavorful Summer Dessert that’s perfect for Independence Day or any summer gathering. With its cinnamon-strawberry swirls and creamy icing, it’s a standout treat that’s easy to make and customize. Bake this Strawberry Honeybun Cake today and enjoy a sweet, crowd-pleasing Summer Dessert that’s sure to impress!
Strawberry Honeybun Cake: A Sweet Summer Delight
Ingredients
- 1 box strawberry cake mix.
- 1 cup sour cream.
- 4 large eggs.
- 1/2 cup vegetable oil.
- 1/2 cup water.
- 1/2 cup granulated sugar.
- 1 teaspoon vanilla extract.
- 1 cup brown sugar packed (for cinnamon swirl).
- 1 tablespoon ground cinnamon for cinnamon swirl.
- 1 cup powdered sugar for glaze.
- 2 tablespoons strawberry jam for glaze.
- 1-2 tablespoons milk as needed for glaze consistency.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and set it aside.
- In a large mixing bowl, combine the strawberry cake mix, sour cream, eggs, vegetable oil, water, granulated sugar, and vanilla extract. Mix until well combined and smooth.
- In a small bowl, mix together the brown sugar and ground cinnamon to create the cinnamon swirl.
- Pour half of the cake batter into the prepared baking pan and spread it evenly. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining cake batter over the cinnamon-sugar layer and spread it evenly.
- Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan while you prepare the glaze.
- In a small bowl, whisk together the powdered sugar and strawberry jam until smooth. Gradually add the milk, one tablespoon at a time, until the glaze reaches the desired consistency.
- Once the cake has cooled, drizzle the strawberry glaze evenly over the top.
- Slice and serve this delectable Strawberry Honeybun Cake!.
Notes
- This Strawberry Honeybun Cake offers a delightful combination of fruity strawberry cake with a warm cinnamon swirl and smooth strawberry glaze.
- Perfect for brunch, dessert, or any special occasion, this cake is a sweet and comforting treat that everyone will love.
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