Strawberry Honeybun Cake with Strawberry Cream Icing


Why You’ll Love This Recipe

  1. Moist & Flavorful : The cake is soft, tender, and bursting with fresh strawberry flavor.
  2. Strawberry Cream Icing : A creamy, dreamy topping that ties the whole dessert together.
  3. Nostalgic Twist : Combines the classic honeybun vibe with fresh, fruity goodness.
  4. Customizable : Add sprinkles, fresh berries, or a glaze for extra flair.
  5. Crowd-Pleasing : Perfect for birthdays, holidays, or any celebration where you want to wow your guests.

Ingredients You’ll Need

For the Cake:

  • 1 box yellow cake mix (or your favorite homemade recipe)
  • 1 small box instant strawberry gelatin (e.g., Jell-O)
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 cup finely chopped fresh strawberries (plus extra for garnish, optional)

For the Strawberry Cream Icing:

  • 1/2 cup unsalted butter , softened
  • 4 cups powdered sugar , sifted
  • 1/4 cup pureed fresh strawberries (strained to remove seeds)
  • 1 tsp vanilla extract
  • 2–3 tbsp milk or heavy cream (to adjust consistency)

Optional Garnish:

  • Fresh strawberry slices
  • Sprinkles
  • Crushed graham crackers or crushed honeybuns

Step-by-Step Instructions

Step 1: Preheat & Prep

  1. Preheat your oven to 350°F (175°C) . Grease and flour a Bundt pan or line it with nonstick cooking spray.

Step 2: Make the Cake Batter

  1. In a large mixing bowl, combine the cake mix, strawberry gelatin, vegetable oil, eggs, milk, and vanilla extract. Beat with a mixer on medium speed for 2–3 minutes until smooth and well combined.
  2. Gently fold in the chopped fresh strawberries.

Step 3: Bake the Cake

  1. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
  2. Bake for 30–35 minutes , or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.


 

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