Strawberry Honeybun Cake with Strawberry Cream Icing – Sweet, Moist & Perfectly Pink!
Looking for a stunning cake that’s moist, bursting with strawberry flavor, and topped with a dreamy pink icing? This Strawberry Honeybun Cake with Strawberry Cream Icing is the answer to your dessert dreams. It’s a showstopper that tastes just as amazing as it looks — sweet, tender, and drizzled with luscious strawberry glaze.
Whether you’re baking for a birthday, picnic, baby shower, or just a weekend treat, this cake will win everyone over.
Why You’ll Love This Cake
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Ultra-moist honeybun texture
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Hint of honey for rich sweetness
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Strawberry flavor in every bite
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That pink glaze? It’s everything!
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❌ No boxed mix needed — made from scratch!
Perfect for spring gatherings or Valentine’s Day!
Ingredients
For the Strawberry Honeybun Cake:
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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¼ cup honey
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2 large eggs
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½ cup sour cream
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1 tsp vanilla extract
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½ cup strawberry puree (fresh or frozen berries blended)
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Optional: few drops of red or pink gel food coloring for extra vibrancy
For the Strawberry Cream Icing:
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1 ½ cups powdered sugar
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2 tbsp strawberry puree
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1 tbsp cream cheese (softened)
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1–2 tbsp milk (as needed for consistency)
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Optional: sliced strawberries or whole berries for topping
Instructions
Step 1 – Preheat & Prep
Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9-inch round cake pan.
Step 2 – Make the Cake Batter
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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In a separate bowl, cream butter and sugar until light and fluffy.
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Add honey, then beat in eggs one at a time.
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Mix in sour cream, vanilla, and strawberry puree.
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Gradually add dry ingredients to wet ingredients and mix until smooth.
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Add food coloring if using.
Step 3 – Bake
Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
Let cake cool in pan for 10 minutes, then turn onto wire rack to cool completely.
Step 4 – Make the Icing
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In a small bowl, whisk together powdered sugar, strawberry puree, and cream cheese.
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Add milk slowly until the icing reaches a pourable consistency.
Step 5 – Glaze & Garnish
Drizzle icing over cooled cake and top with strawberries if desired.
Notes
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Strawberry puree: Blend fresh or thawed frozen strawberries, then strain for smoother texture.
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Make it ahead: Cake stays moist for up to 3 days when covered.
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Fun idea: Add chopped strawberries inside the batter for extra bursts of fruit!
FAQs
Can I use boxed strawberry cake mix?
Yes, but for the best flavor, we recommend the homemade version!
How do I store this cake?
Keep in an airtight container at room temp for 2 days or refrigerate for up to 5.
Can I make this gluten-free?
Yes — use a 1:1 gluten-free flour blend.
Strawberry Honeybun Cake with Strawberry Cream Icing
Description
This vibrant and ultra-moist Strawberry Honeybun Cake is infused with fresh strawberry puree and sweet honey, then topped with a silky strawberry cream icing. It’s the perfect dessert for spring gatherings, birthdays, or anytime you’re craving something sweet, fruity, and eye-catching!
Ingredients
For the Cake:
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1 ½ cups all-purpose flour
-
1 tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
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½ cup unsalted butter, softened
-
¾ cup granulated sugar
-
¼ cup honey
-
2 large eggs
-
½ cup sour cream
-
1 tsp vanilla extract
-
½ cup strawberry puree (fresh or frozen strawberries blended)
-
Optional: a few drops of pink or red food coloring for color boost
For the Strawberry Cream Icing:
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1 ½ cups powdered sugar
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2 tbsp strawberry puree
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1 tbsp softened cream cheese
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1–2 tbsp milk (adjust for desired consistency)
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Optional: fresh strawberries for garnish
Instructions
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Preheat Oven
Preheat to 350°F (175°C). Grease and flour a bundt or 9-inch round cake pan. -
Make Cake Batter
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a separate bowl, cream butter and sugar until fluffy. Add honey, then eggs one at a time.
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Mix in sour cream, vanilla, and strawberry puree.
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Slowly add the dry ingredients to the wet, mixing just until combined. Add food coloring if desired.
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Bake
Pour the batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a wire rack. -
Make Icing
Whisk together powdered sugar, strawberry puree, cream cheese, and milk until smooth and pourable. -
Glaze the Cake
Once cooled, drizzle icing generously over the cake. Garnish with fresh strawberries.
Notes
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Strawberry puree: Blend 4–5 strawberries (fresh or thawed) and strain for a smoother icing.
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Storage: Keep in an airtight container for 2–3 days or refrigerate up to 5 days.
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Make it a layer cake: Double the recipe and layer with cream cheese or whipped strawberry filling.