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strawberry Honeybun Cake

Strawberry Honeybun Cake Recipe

Jada Parker
This Strawberry Honeybun Cake is a moist, fruity, and incredibly flavorful dessert that combines the sweetness of strawberry with a rich, creamy icing. It's the perfect treat for any occasion and can be made in no time with simple ingredients. The cake is soft, tender, and topped with a luscious strawberry cream icing, making it a guaranteed crowd-pleaser!
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Prep Time 15 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 280 kcal

Ingredients
  

  • 1 box strawberry cake mix
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract

For the Strawberry Cream Icing:

  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons strawberry jam or pureed fresh strawberries optional for added flavor

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish.
  • Mix the Wet Ingredients: In a large bowl, whisk together the vegetable oil, eggs, sour cream, whole milk, and vanilla extract until smooth.
  • Combine with Cake Mix: Gradually add the strawberry cake mix to the wet ingredients, stirring until just combined. Do not overmix.
  • Bake the Cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  • Cool the Cake: Allow the cake to cool for about 10-15 minutes.
  • Make the Icing: While the cake cools, beat the softened butter and powdered sugar together. Add vanilla extract and strawberry jam or pureed strawberries, mixing until smooth.
  • Frost the Cake: Once the cake has cooled, spread the strawberry cream icing evenly over the top.
  • Serve & Enjoy: Slice the cake into squares and serve. Enjoy the delicious combination of moist cake and creamy icing!

Notes

Substitutes: For a dairy-free version, substitute sour cream and milk with almond milk or coconut milk and dairy-free sour cream.
Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and foil.
Extra Toppings: Add chopped nuts or extra strawberry slices for added texture and flavor.

Nutrition

Serving: 1slice (1/12 of the cake)Calories: 280kcalCarbohydrates: 35gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 6gCholesterol: 40mgSodium: 180mgFiber: 1gSugar: 24g
Keyword easy strawberry cake, homemade strawberry cake, moist cake recipe, strawberry cream icing, Strawberry Honeybun Cake
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