There’s nothing quite like the sweet aroma of freshly baked Strawberry Honeybun Cake with Creamy Strawberry Icing wafting through the kitchen. It instantly takes me back to my grandma’s house on a warm summer afternoon. As a little girl, I’d eagerly wait by the oven, peeking through the glass door, watching the golden cake rise and the strawberry glaze bubble. The anticipation was almost too much to bear! When Grandma finally pulled that heavenly creation out, I’d scurry to the table, plate in hand, ready to dive in. That first bite was pure bliss – the soft, moist crumb, the tangy-sweet strawberry flavor, and the luscious icing that melted on my tongue. It’s a memory I’ll cherish forever, and it’s why this Strawberry Honeybun Cake with Creamy Strawberry Icing recipe has become my go-to for any occasion.
Why This Strawberry Honeybun Cake with Creamy Strawberry Icing Recipe Will Become Your Go-To
The Secret Behind Perfect Strawberry Honeybun Cake with Creamy Strawberry Icing
What sets this Strawberry Honeybun Cake with Creamy Strawberry Icing apart is the perfect balance of flavors and textures. The cake itself is incredibly moist and tender, thanks to the addition of sour cream and a touch of brown sugar. The real magic, though, happens when you combine the fresh strawberry puree in the icing. It creates a creamy, velvety texture that perfectly complements the soft, fluffy cake. And let’s not forget the surprise element – the sweet, gooey honeybun filling that’s layered between the cake and icing. It’s a flavor explosion in every bite!
Essential Ingredients You’ll Need
To make this mouthwatering Strawberry Honeybun Cake with Creamy Strawberry Icing, you’ll need a few key ingredients:
- Butter – This provides rich flavor and a tender crumb in the cake.
- Sugar – A combination of granulated and brown sugar adds depth and caramelization.
- Eggs – They help bind the cake and provide structure.
- Sour Cream – This dairy product keeps the cake incredibly moist and tender.
- Flour – All-purpose flour is the foundation for the soft, fluffy texture.
- Baking Powder and Baking Soda – These leavening agents ensure the cake rises beautifully.
- Salt – A small amount enhances all the other flavors.
- Strawberries – Fresh, ripe strawberries are essential for the vibrant, fruity flavor.
- Powdered Sugar – It’s the secret to the silky-smooth Creamy Strawberry Icing.
- Cream Cheese – This adds richness and a tangy element to the icing.
Step-by-Step Strawberry Honeybun Cake with Creamy Strawberry Icing Instructions
Preparing Your Strawberry Honeybun Cake with Creamy Strawberry Icing
Baking this Strawberry Honeybun Cake with Creamy Strawberry Icing is surprisingly easy, and the end result is well worth the effort. The total time required is about 1 hour and 15 minutes, including both preparation and baking. You’ll need a mixing bowl, an electric hand mixer or stand mixer, a 9×13 inch baking pan, and a few other basic kitchen tools.
1- Preheat your oven to 350°F (175°C) and grease the baking pan with butter or non-stick cooking spray.
2- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3- Add the eggs one at a time, beating well after each addition, then stir in the sour cream and vanilla extract.
4- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5- Spread the batter evenly into the prepared baking pan, then bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6- Allow the Strawberry Honeybun Cake to cool completely before preparing the Creamy Strawberry Icing.
Pro Tips for Success
To ensure your Strawberry Honeybun Cake with Creamy Strawberry Icing turns out perfectly, here are a few pro tips:
– Make sure all your ingredients are at room temperature before starting. This will help them incorporate more easily.
– Don’t overmix the batter – this can lead to a tough, dense cake. Stop mixing as soon as the ingredients are just combined.
– Use fresh, ripe strawberries for the best flavor in both the cake and icing.
– Be patient and let the cake cool completely before adding the icing. Rushing this step can result in a messy, uneven topping.
– For an extra special touch, top the Strawberry Honeybun Cake with Creamy Strawberry Icing with a few fresh strawberry slices or a light dusting of powdered sugar.
Serving and Storing Your Strawberry Honeybun Cake with Creamy Strawberry Icing
Perfect Pairings for Strawberry Honeybun Cake with Creamy Strawberry Icing
This Strawberry Honeybun Cake with Creamy Strawberry Icing is the ultimate crowd-pleaser, making it perfect for any occasion. Serve it as a decadent dessert after a family dinner, bring it to a summer barbecue or potluck, or enjoy it with a cup of hot coffee or cold glass of milk for an afternoon treat. The bright, fruity flavors also pair wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Storage and Make-Ahead Tips
Leftover Strawberry Honeybun Cake with Creamy Strawberry Icing can be stored in an airtight container in the refrigerator for up to 5 days. You can also make the cake in advance and freeze it unfrosted for up to 3 months. When ready to serve, thaw the cake in the refrigerator overnight, then prepare the Creamy Strawberry Icing and assemble. For the icing, it’s best to make it just before serving, as the fresh strawberry puree can cause it to become watery if stored for too long.
## Variations and Dietary Adaptations for Strawberry Honeybun Cake with Creamy Strawberry Icing
Creative Strawberry Honeybun Cake with Creamy Strawberry Icing Variations
While this Strawberry Honeybun Cake with Creamy Strawberry Icing is pretty hard to beat, there are a few fun variations you can try:
– Swap out the strawberries for other fresh berries like raspberries, blackberries, or a mix of berries for a different flavor profile.
– Add a sprinkle of chopped nuts, like pecans or walnuts, to the top of the icing for a crunchy texture.
– Swirl in a bit of lemon or orange zest to the icing for a bright, citrusy twist.
– Turn the Strawberry Honeybun Cake into cupcakes by baking the batter in a muffin tin.
Making Strawberry Honeybun Cake with Creamy Strawberry Icing Diet-Friendly
To make this Strawberry Honeybun Cake with Creamy Strawberry Icing a bit more diet-friendly, try these substitutions:
– Use low-fat or non-fat Greek yogurt instead of sour cream in the cake.
– Substitute stevia or another no-calorie sweetener for some of the granulated sugar.
– Make the icing with a combination of cream cheese and Greek yogurt instead of all cream cheese.
– For a gluten-free version, use a 1-to-1 gluten-free flour blend in place of the all-purpose flour.
Frequently Asked Questions
Q: Can I use frozen strawberries instead of fresh?
A: While you can use frozen strawberries, they may result in a slightly more watery icing. For the best texture and flavor, it’s recommended to use fresh, ripe strawberries.
Q: How do I know when the cake is done baking?
A: The Strawberry Honeybun Cake is done when a toothpick or cake tester inserted into the center comes out clean, and the top is golden brown.
Q: Can I make the Creamy Strawberry Icing ahead of time?
A: The icing is best made just before assembling the cake, as the fresh strawberry puree can cause it to become watery if stored for too long. However, you can make the cake base ahead of time and freeze it unfrosted for up to 3 months.
Q: How do I store the leftovers?
A: Store any leftover Strawberry Honeybun Cake with Creamy Strawberry Icing in an airtight container in the refrigerator for up to 5 days.
Q: Can I double the recipe to feed a crowd?
A: Absolutely! This Strawberry Honeybun Cake with Creamy Strawberry Icing recipe can easily be doubled and baked in a larger 9×13 inch pan. Just be sure to adjust the baking time accordingly.
Strawberry Honeybun Cake with Creamy Strawberry Icing
- Total Time: 55
- Yield: 12
Description
This Strawberry Honeybun Cake is a delightful dessert featuring a moist and tender cake layered with a creamy, dreamy strawberry icing. It’s the perfect sweet treat for any occasion!
Ingredients
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup milk
– 1 cup fresh or frozen strawberries, diced
– 4 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 3 cups powdered sugar
– 1/4 cup fresh strawberries, diced
Instructions
1. – Preheat oven to 350°F. Grease and flour a 9×13 inch baking pan.
2. – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. – In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. – Alternate adding the flour mixture and milk to the butter mixture, mixing just until incorporated. Fold in the diced strawberries.
5. – Pour the batter into the prepared baking pan and spread evenly.
6. – Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely.
7. – For the icing, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and beat until creamy. Fold in the diced strawberries.
8. – Spread the icing over the cooled cake. Refrigerate until ready to serve.
Notes
Store any leftover cake covered in the refrigerator for up to 5 days. Can be frozen for up to 2 months.
- Prep Time: 20
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
This Strawberry Honeybun Cake with Creamy Strawberry Icing is a true showstopper that’s sure to delight your family and friends. The moist, tender cake, the sweet and tangy icing, and the surprise honeybun filling come together in perfect harmony, creating a dessert that’s hard to resist. I hope this recipe becomes a new go-to for you, just as it has for me. Give it a try, and let me know what you think in the comments below. Bon appétit!
