Strawberry Honeybun Cake with Strawberry Cream Icing

Here’s a delightful Strawberry Honeybun Cake with Strawberry Cream Icing recipe that combines the cozy cinnamon-sugar flavors of a classic honeybun with fresh strawberries and a luscious strawberry cream cheese frosting. Perfect for spring gatherings or anytime you crave a fruity twist on a nostalgic treat!

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Strawberry Honeybun Cake with Strawberry Cream Icing

Prep Time: 20 mins | Bake Time: 30-35 mins | Total Time: 1 hour
Servings: 12

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup sour cream (or Greek yogurt)
• 1 cup finely diced fresh strawberries (pat dry with paper towels)

Honeybun Swirl:

• ¼ cup brown sugar
• 1 tbsp ground cinnamon
• 2 tbsp honey

Strawberry Cream Icing:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• ¼ cup reduced strawberry puree (blend ½ cup strawberries, then simmer 5 mins to thicken)
• 1 tsp vanilla extract
• Pinch of salt

Optional Garnish:

• Sliced fresh strawberries
• Cinnamon sugar sprinkle

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Instructions:

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Whisk dry ingredients: In a bowl, combine flour, baking powder, baking soda, and salt.
3. Cream butter & sugar: In a separate bowl, beat butter and granulated sugar until fluffy (2-3 mins). Add eggs one at a time, then vanilla.
4. Alternate additions: Mix in half the dry ingredients, then sour cream, then remaining dry ingredients. Fold in diced strawberries.

2. Add Honeybun Swirl:

1. Mix swirl ingredients: In a small bowl, combine brown sugar, cinnamon, and honey.
2. Layer batter: Spread half the cake batter into the pan. Sprinkle with ¾ of the cinnamon mixture. Top with remaining batter.
3. Swirl: Use a knife to gently swirl the layers. Sprinkle remaining cinnamon mix on top.

3. Bake:

• Bake for 30-35 mins until a toothpick comes out clean. Let cool 15 mins before icing.

4. Make Strawberry Cream Icing:

1. Beat cream cheese & butter until smooth. Gradually add powdered sugar.
2. Add strawberry puree, vanilla, and salt. Whip until fluffy (add more sugar if too thin).

5. Assemble:

• Spread icing over warm cake. Garnish with sliced strawberries and a dusting of cinnamon sugar.

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Tips:

• Strawberry prep: Pat diced strawberries dry to prevent soggy batter.
• Extra flavor: Add 1 tsp lemon zest to the icing for brightness.
• Make ahead: Bake the cake 1 day ahead; ice before serving.
• Storage: Keep refrigerated (up to 3 days) due to fresh fruit and cream cheese icing.

This cake is a sweet, spiced, and fruity showstopper—like a honeybun and strawberry shortcake had the most delicious baby! 🍓🍯 Let me know if you’d like any variations.