Strawberry Honeybun Cake with Strawberry Cream Icing

Why You’ll Love This Recipe

I love this recipe because it’s straightforward yet produces a cake that feels special and indulgent. The cake is soft and pillowy, and the strawberry cream icing adds just the right amount of sweetness and richness. It’s perfect for anyone who enjoys the classic flavors of strawberry desserts without too much fuss, and it always gets compliments when I serve it.

Ingredients

(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup milk
1 ½ cups chopped fresh strawberries

For the Strawberry Cream Icing
1 cup powdered sugar
2 tablespoons unsalted butter, softened
2–3 tablespoons strawberry puree or juice
½ teaspoon vanilla extract

Directions

1. Prepare the Cake Batter
I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. I whisk together the flour, baking powder, and salt in a medium bowl. In another bowl, I cream the sugar and butter until light and fluffy, then beat in the eggs and vanilla. I slowly add the dry ingredients alternating with milk until just combined. Finally, I fold in the chopped strawberries gently.

2. Bake the Cake
I pour the batter into the prepared pan and smooth the top. I bake it for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Once baked, I let the cake cool completely in the pan before adding the icing.

3. Make the Strawberry Cream Icing
I beat the powdered sugar with softened butter, vanilla extract, and strawberry puree until smooth and creamy. If the icing is too thick, I add a little more strawberry juice until I reach the desired consistency.

4. Ice the Cake
Once the cake has cooled, I spread the strawberry cream icing evenly over the top, making sure it reaches the edges. I like to add extra chopped strawberries on top for decoration and added freshness.

Servings and timing

Servings: 12
Preparation time: 20 minutes
Baking time: 35–40 minutes
Total time: 55–60 minutes

Variations

I sometimes experiment with this recipe by:

• Swapping half of the strawberries with frozen raspberries for a mixed berry flavor.

• Adding a tablespoon of lemon zest to the batter for a subtle citrus note.

• Drizzling white chocolate over the iced cake for an extra touch of indulgence.

• Making cupcakes instead of a sheet cake for smaller, individual servings.

Storage/reheating

I store this cake in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days. I avoid microwaving the icing directly; if needed, I let the cake come to room temperature before serving to maintain the creamy texture.

FAQs

Can I use frozen strawberries?

Yes, but I thaw and drain them first to prevent excess moisture from making the cake soggy.

Can I make this cake dairy-free?

I can substitute butter with a plant-based alternative and use almond or oat milk in place of regular milk.

Can I prepare the icing ahead of time?

Yes, I can make the icing a day in advance and store it in the refrigerator. I bring it to room temperature and stir before spreading it on the cake.

Can I freeze the cake?

Yes, I wrap it tightly in plastic wrap and freeze for up to 2 months. I thaw it in the refrigerator before icing.

How do I keep the cake from becoming too wet?

I make sure to drain the strawberries well and fold them gently into the batter to avoid releasing too much juice before baking.

Conclusion

Strawberry Honeybun Cake with Strawberry Cream Icing is a sweet, comforting dessert that always delights. It combines fluffy cake, juicy strawberries, and creamy icing for a treat that’s both nostalgic and indulgent. Every time I bake it, it brings warmth, joy, and the perfect excuse to gather with loved ones around something truly special.

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