The yummy Strawberry Honeybun Cake smells so good and tastes like spring and summer. This moist cake is full of fresh strawberries, so it have a nice mix of soft cake and juicy fruit. Each bite pops with juice added to a rich butter cake with a bit of cinnamon, and it always makes people happy at parties or family dinners.
When you use fruits thats in season, desserts seems more special. Strawberries with their bright red color and sweet taste are perfect for this cake. Once you see strawberries at the market you cant wait to bake with them. This article will show you how to make a Strawberry Honeybun Cake, what things you need, and easy steps to follow. By the end you'll know how to bake it and be excited to try it yourself.
What is Strawberry Honeybun Cake?
Strawberry Honeybun Cake is a fun version of a normal honeybun cake. A honeybun cake is soft with swirls of cinnamon and sugar thru the batter and it often has a sweet glaze. But when you add strawberries it tastes fresh and fruity.
Basically a honeybun cake has fluffy batter with a swirl of brown sugar and cinnamon. The Strawberry Honeybun Cake adds chopped strawberries to the mix so it gets sweet juice and a pretty pink color. It look nice and each bite has a burst of strawberry flavor.
Adding fruit to cakes is good for lots of reasons. It makes the cake taste better and feel more moist. Strawberries taste both sweet and a little sour so they make the cake yummier. Using fruits thats in season is also cheaper and it taste so fresh.
Ingredients Needed for Strawberry Honeybun Cake
To make this cake you need some good ingredients. Here's what you need:
- All-purpose flour: It gives the cake structure.
- Granulated sugar: Makes it sweet.
- Baking powder: Helps the cake rise.
- Eggs: Holds stuff together and gives moisture.
- Milk: Makes it richer and smooth.
- Vanilla extract: Adds flavor.
- Fresh strawberries (chopped): They are the star, adding juice and taste.
- Cinnamon: For the swirls.
- Brown sugar: Mixed with cinnamon for extra flavor.
For the strawberry cream icing, you need:
- Unsalted butter: Gives the icing a creamy base.
- Powdered sugar: Makes it sweet and smooth.
- Strawberry puree (or fresh strawberries): For that fruity taste.
- Heavy cream or milk: To get the right thickness.
Using good ingredients is super important. Fresh strawberries make a big difference and if you use good butter and vanilla it taste much better.
Equipment Required
Having the right tools help a lot. You will need:
- Baking dish: A 9x13 inch dish works best.
- Mixing bowls: At least two, one for wet things and one for dry things.
- Hand mixer or stand mixer: Makes the batter smooth.
- Measuring cups and spoons: For correct amounts.
- Whisk or spatula: To mix and fold in strawberries.
Step-by-Step Recipe for Strawberry Honeybun Cake
Preparation
Preheat your oven to 350°F (175°C). This helps the cake bake right. Grease your pan with butter or spray and put parchment paper on the bottom so it wont stick.
Making the Cake Batter
In a big bowl mix the flour sugar and baking powder. In another bowl whisk eggs milk and vanilla until its smooth. Add the wet mix to the dry mix and stir until almost done dont overmix or the cake will get tough. Then gently fold in the chopped strawberries so they dont break to much.
Creating the Cinnamon Swirl
In a small bowl stir brown sugar and cinnamon. Pour half the batter into the pan and sprinkle half the cinnamon sugar over it. Then add the rest of the batter and sprinkle the rest of the cinnamon mix. Use a knife to swirl it in a pretty pattern.
Baking the Cake
Bake for 30-35 minutes or until a toothpick comes out clean. Ovens can be different so watch it. Let it cool in the pan for 10 minutes then move to a wire rack to cool all the way.
Preparing the Strawberry Cream Icing
While the cake cool make the icing. In a bowl beat butter till its creamy. Add powdered sugar slowly and mix till smooth. Stir in strawberry puree or chopped strawberries. If it's too thick add a bit of cream or milk. It should be easy to spread.
Frosting the Cake
When the cake is cool put it on a platter. Use a spatula to spread the icing on top and sides. You can swirl it pretty if you want. Let it set a little before cutting so its not too messy.
Variations and Tips
This cake can be changed to fit your needs. Try these ideas:
- Frozen strawberries: If you dont have fresh thaw and drain frozen ones first.
- Gluten-free: Use a gluten-free flour blend instead of normal flour.
- Vegan: Use flax eggs (1 tablespoon ground flax + 2.5 tablespoon water) for each egg and almond milk.
- Storage: Keep leftovers in an airtight container in the fridge up to 3 days. To freeze wrap slices in plastic and foil keep up to 3 months.
- Serving ideas: Goes great with vanilla ice cream or whipped cream.
Nutritional Information
A slice of this cake has about 200-300 calories. It got carbs fats and sugars and strawberries add some vitamins and antioxidants. Eating smaller pieces with extra fruit can make it healthier.
Frequently Asked Questions (FAQs)
What can I use instead of fresh strawberries?
You can use frozen strawberries raspberries or blueberries. Just thaw and drain frozen ones so they dont add too much water.
How long will the cake last?
Store in the fridge for up to 3 days in a sealed container to keep it fresh.
Can I make it ahead?
Yes bake it a day or two early and frost just before serving for best taste.
What if I dont have a mixer?
You can stir with a whisk or spatula but it takes more work. Be careful not to overmix.
Can I freeze the whole cake?
Better to freeze slices. Wrap each in plastic and foil to avoid freezer burn. Use within 3 months.
Conclusion
Strawberry Honeybun Cake is a yummy dessert that bring together sweet strawberries and moist cake. It's easy to make and important to have it look nice. Try baking it and share your own twists. Enjoy your cake!
Strawberry Honeybun Cake with Strawberry Cream Icing
Equipment
- 1 9x13 inch baking pan
- 2 mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 measuring cups
- 1 measuring spoons
- 1 cooling rack
Ingredients
- 1 box vanilla cake mix 15.25 oz
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
- 1 cup fresh strawberries, chopped Use fresh strawberries for best results.
- 1 teaspoon cinnamon
- ½ cup brown sugar
- 1 cup unsalted butter, softened 2 sticks
- 4 cups powdered sugar
- ¼ cup fresh strawberries, pureed Use fresh strawberries for best results.
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk As needed for consistency.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, combine the vanilla cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes until well blended.
- In a separate bowl, mix the chopped strawberries, cinnamon, and brown sugar until combined.
- Pour half of the cake batter into the prepared baking pan. Spread it evenly.
- Add the strawberry mixture on top of the batter, spreading it evenly. Then pour the remaining cake batter over the strawberry layer. Use a knife to swirl the layers for a marble effect.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
- For the strawberry cream icing, beat the softened butter in a mixing bowl until creamy. Gradually add powdered sugar and mix until smooth.
- Add the pureed strawberries and vanilla extract to the icing mixture and beat until well combined. If the icing is too thick, add milk one tablespoon at a time until the desired consistency is reached.
- Once the cake is completely cool, spread the strawberry cream icing over the top. Slice into pieces and serve.
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