Strawberry Honey Bun Cake with Strawberry Cream Icing

If you are looking for a delicious and moist dessert, look no further than the Strawberry Honey Bun Cake with Strawberry Cream Icing. This delightful cake is perfect for any occasion, whether it’s a family gathering or a simple weekend treat. With its beautiful pink color and sweet, fruity flavor, this cake will surely impress your friends and family.

Why Make This Recipe

Making strawberry honey bun cake is a great way to enjoy the sweetness of strawberries while indulging in a rich, buttery cake. The combination of vanilla cake mix and strawberry preserves creates an easy yet flavorful dessert that anyone can make. Plus, the strawberry cream icing adds a special touch that makes this cake stand out.

How to Make Strawberry Honey Bun Cake

Ingredients

1 box vanilla cake mix
4 large eggs
1 cup sour cream
1/2 cup vegetable oil
1/4 cup water
1 cup strawberry preserves
1/4 cup brown sugar
1 tsp ground cinnamon
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
2 tbsp strawberry preserves
1 tsp vanilla extract
2-3 tbsp heavy cream (adjust for consistency)
Fresh strawberries, sliced
Extra strawberry preserves

Directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Prepare the cake batter by mixing the vanilla cake mix with eggs, sour cream, vegetable oil, and water. Pour half of this cake batter into the prepared pan.
Swirl in the strawberry preserves, brown sugar, and cinnamon into the batter. Then, add the remaining cake batter on top and swirl once more.
Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean. Let the cake cool for about 15 minutes.
For the strawberry cream icing, beat the cream cheese and butter until smooth. Add powdered sugar, strawberry preserves, and vanilla extract. Mix in the heavy cream to achieve your desired consistency.
Spread the strawberry cream icing over the warm cake.
Finally, top with fresh strawberry slices and drizzle extra strawberry preserves on top.

How to Serve Strawberry Honey Bun Cake

You can serve this cake warm or at room temperature. Cut it into squares or rectangles, and don’t forget to add a few extra strawberry slices on top for a lovely presentation. It’s perfect for dessert or a sweet snack with coffee or tea.

How to Store Strawberry Honey Bun Cake

To store leftover cake, cover it tightly with plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. Just make sure to let it come to room temperature before serving for best flavor.

Tips to Make Strawberry Honey Bun Cake

Be careful not to overmix the batter; this can make the cake tough.
Adjust the amount of heavy cream in the strawberry cream icing to achieve your preferred consistency—thicker for spreading or thinner for drizzling.
You can substitute fresh strawberries with frozen ones if they are out of season, but make sure to thaw and drain them first.

Variation

You can add nuts like chopped walnuts or pecans to the batter for an extra crunch. If you prefer a different flavor, try using raspberry preserves instead of strawberry for a new twist on this classic recipe.

FAQs

1. Can I use a different flavor of cake mix?
Yes! You can use any flavor of cake mix you like, such as yellow or butter cake mix, for a different taste.

2. How long will this cake last?
The cake can be stored for about 2 days at room temperature or up to a week in the refrigerator.

3. Can I freeze the cake?
Yes, you can freeze the baked cake without icing for up to 3 months. Just wrap it tightly with plastic wrap and foil before placing it in the freezer. Thaw in the refrigerator before serving.

Enjoy baking this refreshing Strawberry Honey Bun Cake and share it with your loved ones for a delightful treat!