Strawberry Honeybun Cake with Strawberry Cream Icing

There are desserts that taste like home, and then there’s this Strawberry Honeybun Cake. Imagine a warm, buttery cake loaded with sweet strawberry flavor, drizzled with a silky strawberry cream icing that just melts in your mouth. Every bite is soft, rich, and so full of flavor that you’ll find yourself sneaking a second slice without even realizing it. This cake is perfect for everything from family get-togethers to simple nights at home when you want to indulge in a sweet treat. Trust me, this one’s a game-changer!

Why You’ll Love Strawberry Honeybun Cake with Strawberry Cream Icing

This cake isn’t just about the ingredients—it’s about creating those special moments. Whether you’re celebrating a big occasion, treating yourself on a cozy afternoon, or bringing it to a gathering with friends, this cake is the kind of recipe that makes people smile. Here’s why it’ll be your new favorite:

• Versatile: Whether it’s for an afternoon tea, a birthday party, or just a weeknight dessert, this cake fits any occasion. Picture serving it at a family BBQ or a cozy Sunday brunch. It’s that good.
• Budget-Friendly: Using ingredients you likely already have in your kitchen, this dessert proves that you don’t need to break the bank to make something delicious and impressive.
• Quick and Easy: You don’t have to be a pro in the kitchen to make this cake. With easy-to-follow steps, even beginners can create a cake that tastes like it’s straight out of a bakery.
• Crowd-Pleasing: This is the kind of cake that disappears fast. Kids love it, adults love it, and there’s always a request for seconds (or thirds). It’s a hit every time!

Ingredients

Here’s the magic of this cake—it’s made with just a few simple ingredients, yet each one plays a part in creating a dessert that’s both comforting and decadent. Let’s break it down:

Cake Mix: The base of the cake. A simple yellow cake mix is transformed into a moist, tender cake, and it’s the perfect foundation for the rest of the flavors.

Strawberry Jelly: Adds that lovely, sweet strawberry flavor that we all crave. It gives the cake a juicy, fruity essence that pairs perfectly with the creamy icing.

Butter: Rich, creamy butter brings the cake together, making it soft and deliciously buttery. It also helps the strawberry jelly really shine in the cake.

Eggs: Binding everything together while giving the cake that perfect, light texture. Eggs are an essential ingredient for ensuring that perfect crumb.

Vanilla Extract: Just a splash of vanilla brings depth and warmth to the cake’s flavor, rounding out the sweetness and balancing all the ingredients.

Milk: To add moisture and help give the cake the softest, fluffiest texture. Milk is the secret to the perfect consistency in your batter.

For the Strawberry Cream Icing:

Powdered Sugar: Sweet, fluffy powdered sugar makes up the bulk of the icing, creating that perfectly smooth and spreadable texture.

Strawberry Jello: A little powdered strawberry Jello brings that irresistible strawberry flavor into the icing. It helps create that gorgeous pink color and the delicious tangy-sweet flavor.

Butter: More butter, because we can never have too much of that creamy goodness. It helps give the icing a rich, smooth texture that melts on your tongue.

Milk: To make the icing smooth and spreadable. A splash of milk helps get the consistency just right, so you can drizzle or spread it without any fuss.

(Note: The full ingredient measurements are included in the recipe card directly below.)

Instructions

Let’s get into the steps to create this irresistible strawberry dream:

Preheat Your Oven:

Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly and gets that perfect golden-brown top.

Prepare the Cake Batter:

In a large bowl, combine your cake mix, strawberry jelly, butter, eggs, vanilla extract, and milk. Mix it all together until smooth, and don’t worry if the batter is a little thick—it’s supposed to be. Pour the mixture into a greased 9×13 baking pan, spreading it out evenly.

Bake to Perfection:

Pop the pan in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. You’ll know it’s ready when the top is lightly golden and your kitchen smells like heaven.

Make the Strawberry Cream Icing:

While your cake is baking, it’s time to make the icing. In a medium bowl, mix together the powdered sugar, strawberry Jello powder, butter, and milk. Whisk until smooth and creamy. The icing should be thick but spreadable—if it’s too thick, add a little more milk until you reach the perfect consistency.

Ice the Cake:

Once the cake has finished baking, remove it from the oven and let it cool for about 10 minutes. Then, drizzle or spread the strawberry cream icing generously over the warm cake. Let the icing melt into every nook and cranny for that dreamy, glossy finish.

Serve and Enjoy:

Cut yourself a big slice and dig in. The strawberry flavor, the creamy icing, and that soft, buttery cake—it’s pure bliss. Serve with a scoop of vanilla ice cream or enjoy it just as it is.

Nutrition Facts
Servings: 1 slice
Calories per serving: 250 kcal
(Note: Nutrition information is available in the recipe card.)

How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing

This cake pairs perfectly with a variety of sides and accompaniments. Here are a few serving ideas to make your dessert experience even better:

• Whipped Cream or Ice Cream: Add a dollop of freshly whipped cream or a scoop of vanilla ice cream for a little extra indulgence.
• Fresh Strawberries: Garnish with fresh strawberries for an added burst of flavor and a pop of color.
• Coffee or Tea: Pair this sweet treat with a cup of hot coffee or tea for a cozy afternoon pick-me-up.

Additional Tips

• Prep Ahead: You can prepare the cake a day ahead and store it in an airtight container. It’ll stay moist and delicious for days!
• Storage Tips: Store any leftover cake in the refrigerator to keep it fresh. It will last for about 3-4 days in an airtight container.
• Freezing: Freeze leftover cake for up to 2 months. Just make sure to wrap it tightly in plastic wrap and then foil for best results.

FAQ Section

Q1: Can I make this cake ahead of time?
A1: Absolutely! This cake actually tastes even better after a day or two, so it’s perfect for preparing ahead of time.

Q2: How do I store leftovers?
A2: Store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze any extras!

Q3: Can I use a different fruit flavor for the icing?
A3: Yes, feel free to experiment with different flavored Jello, like raspberry or peach, for a unique twist.

Q4: How do I make this cake healthier?
A4: You can use a low-fat or sugar-free cake mix, and substitute the butter with a healthier oil. For the icing, try a sugar substitute if you’re watching your sugar intake.

Q5: Can I double the recipe?
A5: Of course! Just make sure you have a larger pan to accommodate the extra batter, and adjust the baking time slightly.

Conclusion

This Strawberry Honeybun Cake with Strawberry Cream Icing is an absolute winner. Whether it’s for a special occasion or just because, this cake will never disappoint. It’s sweet, creamy, and so comforting—every bite is a reminder that sometimes, the best moments are the simplest ones, shared with the people you love. Enjoy, and happy baking!

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