Strawberry Honeybun Cake with Strawberry Pink Cream Cheese Icing

Strawberry Honeybun Cake with Strawberry Pink Cream Cheese Icing

Strawberry Honeybun Cake is a delightful dessert that combines the sweetness of strawberries with a rich, creamy icing. This cake is perfect for celebrations, potlucks, or simply as a treat for yourself. Its beautiful pink color and delicious flavor make it a favorite among both kids and adults.

Why Make This Recipe

There are many reasons to make Strawberry Honeybun Cake. First, it’s easy to prepare, requiring simple ingredients that you might already have in your kitchen. Second, the cake is incredibly moist, thanks to the addition of sour cream and strawberry preserves. Lastly, the strawberry pink cream cheese icing adds an extra special touch that will impress your family and friends.

How to Make Strawberry Honeybun Cake

Ingredients:

• 1 box strawberry cake mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup strawberry preserves or jam
• 1/2 tsp vanilla extract
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 3 tbsp strawberry puree or preserves
• 2–3 tbsp milk (to thin if needed)
• 1/2 tsp vanilla extract
• 1 drop pink food coloring (optional)

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
2. In a large bowl, mix the strawberry cake mix, sour cream, vegetable oil, eggs, and vanilla extract until smooth. Fold in the strawberry preserves gently.
3. In a small bowl, mix the brown sugar and cinnamon together. Pour half the cake batter into the prepared pan, sprinkle the cinnamon-sugar mixture over the batter, then pour the remaining batter on top. Use a knife to swirl the mixture through the cake.
4. Bake for 35–40 minutes, or until a toothpick comes out clean. Let cool slightly.
5. In a medium bowl, beat cream cheese until smooth, then mix in powdered sugar, strawberry puree, and vanilla extract. Add milk as needed for spreadable consistency. Stir in pink food coloring if desired.
6. Spread the icing over the warm cake.
7. Slice and serve.

How to Serve Strawberry Honeybun Cake

You can serve Strawberry Honeybun Cake warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy it for dessert, or even as a sweet breakfast option!

How to Store Strawberry Honeybun Cake

To store Strawberry Honeybun Cake, cover it tightly with plastic wrap or foil. You can keep it at room temperature for up to 3 days. If you want to keep it longer, store it in the refrigerator for up to a week. You can also freeze the cake for up to 3 months. Just make sure to wrap it well to prevent freezer burn.

Tips to Make Strawberry Honeybun Cake

• Use room temperature ingredients for the best mixing and baking results.
• Don’t overmix the batter once you add the strawberry preserves to keep the cake fluffy.
• If the icing is too thick, add a little more milk until you reach your desired consistency.

Variation

You can switch things up by using different flavors of cake mix or jams. For example, a lemon cake mix with blueberry preserves could create a unique twist on this cake!

FAQs

1. Can I use fresh strawberries instead of preserves?

   • Yes, you can use fresh strawberries, but make sure to mash them up and reduce the liquid in the recipe accordingly.

2. What if I don’t have sour cream?

   • You can substitute sour cream with plain yogurt or buttermilk for similar results.

3. Can I make this cake ahead of time?

   • Absolutely! The cake stays delicious for several days, making it a great make-ahead dessert for gatherings.

Now you’re ready to try making this delightful Strawberry Honeybun Cake with Strawberry Pink Cream Cheese Icing. Enjoy baking!