Decadent Strawberry Honeybun Cake with Strawberry Cream

If you’re searching for a dessert that’s both beautiful and delicious, look no further than Strawberry Honeybun Cake with Strawberry Cream. This moist, sweet cake is swirled with a delightful cinnamon filling and topped with a luscious strawberry cream, making it perfect for any occasion—birthdays, potlucks, or just because! Let’s get started on this scrumptious recipe.

Why You’ll Love This Cake

This Strawberry Honeybun Cake combines the best of both worlds: the comforting texture of a classic honeybun cake and the bright, fruity flavor of strawberries. With its soft crumb and sweet cream topping, it’s sure to please everyone from kids to adults. Plus, it’s surprisingly easy to make, requiring just a few simple ingredients.

Ingredients You’ll Need

For the Cake:

• 1 box of yellow cake mix (15.25 oz)
• 3 large eggs
• 1/2 cup of vegetable oil
• 1 cup of sour cream
• 1/2 cup of granulated sugar
• 1 tablespoon of ground cinnamon
• 1 cup of fresh strawberries (hulled and sliced)

For the Strawberry Cream:

• 1 cup of heavy cream
• 1/2 cup of powdered sugar
• 1/2 cup of fresh strawberries (pureed)
• 1 teaspoon of vanilla extract

Step-by-Step Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and sour cream. Mix until smooth and well combined.
3. Create the Cinnamon Filling: In a separate small bowl, mix the granulated sugar and ground cinnamon together. Set aside.
4. Layer the Ingredients: Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over the batter, then layer with the sliced strawberries. Pour the remaining cake batter over the top, and finish with the rest of the cinnamon-sugar mixture, swirling it gently with a knife to create a marbled effect.
5. Bake: Place the cake in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
6. Prepare the Strawberry Cream: While the cake is cooling, whip the heavy cream in a mixing bowl until soft peaks form. Gradually add the powdered sugar and continue to beat until stiff peaks form. Gently fold in the strawberry puree and vanilla extract until combined.
7. Frost the Cake: Once the cake is completely cool, spread the strawberry cream evenly over the top.
8. Serve: Slice the cake into squares and enjoy! This cake is best served chilled or at room temperature.

Tips for Perfect Strawberry Honeybun Cake

• Use Fresh Strawberries: Fresh strawberries provide the best flavor, but you can use frozen if needed—just make sure to thaw and drain them well.
• Customize Your Toppings: Feel free to add additional toppings like sliced strawberries, a drizzle of chocolate, or even chopped nuts for extra texture.
• Make Ahead: The cake can be made a day in advance. Just add the strawberry cream topping on the day you plan to serve it.

Final Thoughts

Strawberry Honeybun Cake with Strawberry Cream is the ultimate dessert to impress your friends and family. With its tender cake, swirls of cinnamon, and rich strawberry topping, it’s a sweet treat that’s perfect for any occasion. Whether you’re celebrating a special event or just indulging yourself, this cake will surely delight your taste buds. Try it today and watch it disappear in no time!