Why You’ll Love This Recipe
- Moist & Flavorful : The cake is soft, tender, and bursting with fresh strawberry flavor.
- Strawberry Cream Icing : A creamy, dreamy topping that ties the whole dessert together.
- Nostalgic Twist : Combines the classic honeybun vibe with fresh, fruity goodness.
- Customizable : Add sprinkles, fresh berries, or a glaze for extra flair.
- 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
- 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
- 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.
- Gently fold in the chopped fresh strawberries.
Step 3: Bake the Cake
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake for 30–35 minutes , or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.