Strawberry Honeybun Cake with Dreamy Icing (Heavenly!) Moist

I still remember the first time I made this strawberry honeybun cake – it was a happy accident, really. I was craving something sweet with strawberries but wanted more than just a basic cake. So I started playing around with my grandma’s honeybun recipe, adding fresh strawberries to the batter and topping it with a creamy strawberry icing. The result? Pure magic. One bite and I knew this was going to be my new go-to dessert for birthdays, picnics, and those “I just need something sweet” moments.

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Why you’ll love this recipe

• Incredibly moist texture thanks to the honey and fresh strawberries
• Perfect sweetness – not too sugary, with that wonderful honeybun flavor
• Bursts of fresh strawberry in every bite
• Creamy strawberry icing that’s just sweet enough without being overwhelming
• Easy to make – no fancy equipment needed

Ingredients for Strawberry Honeybun Cake

Let’s gather everything you’ll need for this dreamy cake! I’ve separated the ingredients so you can easily see what goes where. Pro tip: measure everything before starting – it makes the baking process so much smoother.

For the cake:

• Dry ingredients: 2 cups all-purpose flour, 1 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda
• Wet ingredients: 1/2 cup honey, 1/2 cup softened butter (yes, REAL butter!), 2 large eggs, 1 tsp vanilla extract, 1/2 cup milk
• The star: 1 cup fresh strawberries, chopped into small pieces

For the strawberry icing:

• 1 cup powdered sugar
• 1/4 cup softened cream cheese
• 2 tbsp strawberry jam (the secret flavor booster!)

Ingredient Notes & Substitutions

Fresh strawberries make all the difference, but in a pinch, frozen ones work too – just thaw and drain them well first. No strawberry jam? Mash a few extra berries instead. Out of honey? You could use maple syrup, but the flavor won’t be quite the same. And please, whatever you do, don’t skip the cream cheese in the icing – it’s what makes it perfectly tangy and creamy!

One last thing: if your butter and cream cheese aren’t properly softened, you’ll end up with lumpy batter and icing. Take them out of the fridge at least an hour before baking (or microwave for 10 seconds if you’re impatient like me sometimes).

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How to Make Strawberry Honeybun Cake

Alright, let’s get baking! This strawberry honeybun cake comes together in just a few simple steps, but there are a couple tricks that’ll make all the difference. Follow along closely – I’ll walk you through each step like I’m right there with you in the kitchen.

The step-by-step process

1. Prep your pan: Grease your baking pan really well (I use butter and a light dusting of flour) and preheat that oven to 350°F. Nothing worse than a stuck cake!
2. Mix dry ingredients: Whisk together the flour, sugar, baking powder, and baking soda in a big bowl. Make sure there are no lumps – I sometimes sift mine for extra fluffiness.
3. Cream wet ingredients: In another bowl, beat the softened butter and honey until creamy. Add eggs one at a time, then the vanilla. This is where patience pays off – really let it get light and fluffy!
4. Combine carefully: Now alternate adding the dry mix and milk to the wet ingredients. Start and end with dry (I do dry-wet-dry-wet-dry), mixing just until combined after each addition. Overmixing = tough cake!
5. Fold in strawberries: Gently stir in those chopped strawberries with a spatula. The batter will be thick – that’s perfect! Pour into your prepared pan.
6. Bake: 30-35 minutes until golden and a toothpick comes out clean. The smell will drive you crazy!

Strawberry Honeybun Cake with Dreamy Icing (Heavenly!) Moist – This luscious cake is bursting with strawberry flavor and topped with the most irresistible icing. For another indulgent strawberry treat, try our Fried Strawberry Cheesecake Sandwiches recipe.

Tips for Perfect Cake Texture

The secret? Don’t overmix after adding flour – a few lumps are okay! Also, test doneness at 30 minutes – ovens vary. If the top browns too fast, tent with foil. Let it cool completely before icing – warm cake melts the frosting!

Creamy Strawberry Icing Instructions

Now for the crowning glory – that dreamy strawberry icing that takes this cake from good to “can I have another slice, please?” Here’s how I make it perfectly creamy every time:

Start by beating the softened cream cheese until it’s completely smooth – no lumps allowed! Gradually add the powdered sugar while mixing on low speed (unless you want a sugar dust storm in your kitchen). Once incorporated, beat in the strawberry jam until you get this gorgeous pink, slightly tart frosting with little flecks of strawberry throughout. The consistency should be thick but spreadable – like soft peanut butter. If it’s too thick, add a teaspoon of milk. Too thin? More powdered sugar. Spread it generously over your completely cooled cake using an offset spatula for those beautiful bakery-style swirls.

Serving & Storage Suggestions

This strawberry honeybun cake shines brightest when served slightly chilled with a hot cup of coffee or tea – the warmth brings out all those honey and strawberry flavors. For extra indulgence, top slices with fresh strawberry slices right before serving. Store leftovers in an airtight container in the fridge (if there are any leftovers!). The cake stays moist for 3-4 days, though the icing might need a quick stir if it separates a bit. Trust me, it tastes even better the next day!

Make sure to pin this recipe on Pinterest so you can bake it anytime the craving strikes!

Strawberry Honeybun Cake FAQs

Nutritional Information

Here’s the scoop on what’s in each delicious slice (because we all like to pretend we’re being responsible sometimes!): About 350 calories, 12g fat, and 55g carbs per serving. Of course, nutrition varies based on specific ingredients and brands used – but let’s be real, you’re here for the taste, not the math!

Rate This Recipe!

Did you love this strawberry honeybun cake as much as I do? Leave a comment below or tag me in your photos – I’d love to see your creations!