Strawberry Honeybun Cake with Strawberry Cream Icing

Strawberry Honeybun Cake with Strawberry Cream Icing: A Sweet Symphony of Flavors

If you’re looking for a dessert that combines the nostalgic softness of a honey bun with the bright, juicy essence of fresh strawberries, look no further than the Strawberry Honeybun Cake with Strawberry Cream Icing. This delightful cake blends tender, spiced cake layers with real strawberry flavor and a luxuriously smooth strawberry-infused cream cheese frosting. It’s perfect for birthdays, spring celebrations, or anytime you want to treat yourself (or someone special) to something irresistibly sweet and comforting.

The History Behind the Inspiration

The concept of the “honey bun” dates back generations, originally emerging as a soft, sweet roll made from enriched dough, often flavored with honey, cinnamon, and sometimes nuts. Popular in American bakeries and school cafeterias throughout the 20th century, honey buns became synonymous with warmth, comfort, and indulgence. Over time, home bakers began experimenting by transforming the classic honey bun into cake form—retaining the moist texture and spiced sweetness while elevating it into a more elaborate dessert.

The addition of strawberries brings a modern twist to this beloved classic. Strawberries have long been associated with springtime and celebration, especially in American cuisine. From strawberry shortcake to jam-filled pastries, their vibrant color and sweet-tart flavor make them an ideal complement to rich, buttery desserts. Combining the essence of a honey bun with fresh strawberries results in a cake that’s both familiar and refreshingly new—a harmonious blend of tradition and innovation.

Ingredients Breakdown: What Makes This Cake Special

The magic of the Strawberry Honeybun Cake lies not just in its taste but in the careful selection and balance of ingredients. Each component serves a purpose, contributing to the overall texture, moisture, and depth of flavor.

All-Purpose Flour: Provides structure to the cake, ensuring it holds together while remaining light and fluffy.
Baking Powder & Baking Soda: Work together to give the cake its rise and airy crumb.
Salt: Enhances all other flavors and balances the sweetness.
Ground Cinnamon & Nutmeg: Echo the warm spice profile of traditional honey buns, adding depth and warmth.
Butter (Unsalted): Adds richness and contributes to a tender, melt-in-your-mouth texture.
Granulated Sugar & Brown Sugar: Granulated sugar sweetens and helps aerate the batter when creamed with butter; brown sugar adds moisture and a subtle caramel note reminiscent of honey.
Eggs: Bind the ingredients together and add structure and stability.
Vanilla Extract: Complements the spices and enhances the overall aroma.
Buttermilk: Keeps the cake incredibly moist and tender due to its acidity, which reacts with baking soda.
Pure Honey: The signature ingredient that gives the cake its honey bun character—sweet, floral, and slightly earthy.
Fresh Strawberries (pureed): Infuses the cake with natural strawberry flavor, color, and moisture without making it soggy.

For the Strawberry Cream Icing, we use:

Cream Cheese: Forms the base of the icing, providing tanginess that balances the sweetness.
Butter: Adds smoothness and body to the frosting.
Powdered Sugar: Sweetens and thickens the icing to the perfect spreading consistency.
Fresh Strawberry Puree (strained): Gives the icing its signature pink hue and real fruit flavor.
Vanilla Extract: Ties everything together with a warm, aromatic finish.
Lemon Juice (optional): Brightens the flavor and prevents the frosting from being overly sweet.

Step-by-Step Recipe: How to Make the Perfect Strawberry Honeybun Cake

Follow these detailed steps to create a show-stopping dessert that’s as beautiful as it is delicious.

Ingredients for the Cake:

2 ¾ cups (345g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¾ cup (170g) unsalted butter, softened
1 cup (200g) granulated sugar
½ cup (100g) packed light brown sugar
3 large eggs, room temperature
2 tsp pure vanilla extract
1 cup (240ml) buttermilk, room temperature
⅓ cup (80ml) pure honey
1 cup (about 150g) fresh strawberries, finely pureed and strained

Ingredients for the Strawberry Cream Icing:

8 oz (225g) full-fat cream cheese, softened
½ cup (115g) unsalted butter, softened
3 ½ cups (420g) powdered sugar, sifted
⅓ cup (80g) fresh strawberry puree, well-strained
1 tsp vanilla extract
½ tsp lemon juice (optional)

Optional Garnishes:

Sliced fresh strawberries
Chopped toasted pecans or walnuts
Edible flowers
Strawberry glaze drizzle

Directions:

Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy release.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy (about 3–4 minutes).
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine Wet Ingredients: In a separate bowl or measuring cup, stir together the buttermilk, honey, and strawberry puree.
Alternate Mixing: With the mixer on low, add one-third of the dry ingredients to the butter mixture, followed by half of the wet ingredients. Continue alternating—dry, wet, dry—until fully incorporated. Do not overmix.
Scrape and Pour: Scrape down the sides of the bowl to ensure even mixing. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake: Bake for 28–33 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pans halfway through baking for even browning.
Cool: Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Prepare Strawberry Puree for Icing: While the cakes cool, make the icing. Puree ¾ cup of fresh strawberries in a blender or food processor until smooth. Strain through a fine-mesh sieve to remove seeds. You should have about ⅓ cup of seedless puree. Refrigerate until needed.
Make the Icing: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, about ½ cup at a time, mixing on low speed to avoid a sugar cloud. Once all sugar is incorporated, increase speed to medium and beat until fluffy.
Add Flavor: Mix in the strawberry puree, vanilla extract, and lemon juice (if using). Beat for another 1–2 minutes until the icing is silky and spreadable. If too thin, refrigerate for 15–20 minutes to firm up.
Frost the Cake: Place one cake layer on a serving plate. Spread a generous amount of icing over the top. Add the second layer and cover the entire cake with a crumb coat—thin layer of icing to seal in crumbs. Chill for 15 minutes. Then apply a final, thick layer of icing, swirling decoratively with a spatula.
Garnish and Serve: Top with fresh strawberry slices, a sprinkle of chopped nuts, or edible flowers for a stunning presentation. Slice with a sharp knife dipped in hot water for clean cuts.

Tips for Success

Use Room Temperature Ingredients: Butter, eggs, and buttermilk should all be at room temperature to emulsify properly and create a smooth, lump-free batter.
Don’t Skip the Straining: Straining the strawberry puree removes seeds and pulp, giving the cake and icing a smooth texture.
Don’t Overmix: Once you add the flour, mix only until combined. Overmixing develops gluten and can lead to a dense cake.
Cool Completely: Never frost a warm cake—it will melt the icing and cause sliding. Let layers cool entirely on wire racks.
Chill Before Slicing: For ultra-clean slices, chill the frosted cake for 30 minutes before cutting.
Storage Tip: Store leftovers covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.

Variations and Customizations

This recipe is highly adaptable! Try these creative twists:

Gluten-Free Version: Substitute the all-purpose flour with a high-quality gluten-free flour blend (with xanthan gum included).
Dairy-Free Option: Use plant-based butter and dairy-free cream cheese (such as brands like Miyoko’s or Kite Hill), and replace buttermilk with almond milk + 1 tbsp lemon juice.
Vegan Adaptation: Combine dairy-free substitutes with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and ensure your sugar is vegan-certified.
Add Nuts: Fold ½ cup of chopped toasted pecans or walnuts into the batter for crunch and nutty depth.
Spice It Up: Add a pinch of cardamom or ginger to the dry ingredients for a more complex spice profile.
Liquor Infusion: Brush cooled cake layers with a simple syrup made with strawberry puree and a splash of Grand Marnier or Chambord for an adult version.
Mini Versions: Bake as cupcakes (reduce time to 18–22 minutes) or use a bundt pan for a single-tier presentation.
Fruit Variations: Swap strawberries for raspberries, peaches, or cherries—adjust puree consistency accordingly.

Health Considerations and Nutritional Value

While undeniably decadent, this cake does offer some nutritional benefits thanks to its real fruit content and wholesome ingredients.

Strawberries: Rich in vitamin C, antioxidants, and fiber. They contribute natural sweetness, allowing for reduced added sugar.
Honey: Contains trace enzymes and antioxidants. Though still a sugar, it has a lower glycemic index than refined sugar.
Buttermilk: Provides calcium and protein, and its acidity helps keep the cake moist without needing excess oil.
Cream Cheese: Offers protein and fat-soluble vitamins, though high in saturated fat—moderation is key.

Nutritional Estimate (per slice, 1/12 of cake):

Calories: ~420–460
Fat: 20–24g (of which 12g saturated)
Carbohydrates: 60–65g
Sugar: 45–50g (including natural sugars from fruit and honey)
Protein: 5–6g
Fiber: 1–2g

To make a healthier version:

Reduce sugar in the cake by ¼ cup.
Use Greek yogurt instead of cream cheese in the icing (partially or fully).
Replace half the flour with whole wheat pastry flour for added fiber.
Serve smaller portions with fresh berries on the side.

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?
Yes! Bake the layers up to 2 days in advance, wrap tightly in plastic, and store at room temperature. Frost the day of serving. Alternatively, freeze unfrosted layers for up to 3 months.

Can I freeze the Strawberry Cream Icing?
Yes, but texture may change slightly. Freeze in an airtight container for up to 1 month. Thaw in the fridge and re-whip before using.

Why did my cake sink in the middle?
Possible causes: underbaking, opening the oven too early, overmixing, or incorrect leavening amounts. Always measure baking powder/soda carefully.

Can I use frozen strawberries?
Yes, but thaw and drain them thoroughly. Frozen berries release more liquid, so reduce additional liquids slightly if needed.

How do I prevent the icing from being too runny?
Ensure cream cheese and butter are softened but not melted. Use well-strained puree, and chill the icing briefly if too soft.

Is this cake suitable for parties or weddings?
Absolutely! Its beautiful pink swirls and elegant flavor make it a standout centerpiece. Just keep it refrigerated until ready to serve.

Summary

The Strawberry Honeybun Cake with Strawberry Cream Icing is a luscious fusion of spiced honey cake and fresh strawberry elegance, delivering a moist, aromatic dessert crowned with velvety, fruit-kissed frosting. Perfect for celebrations or cozy gatherings, it’s a timeless treat that delights the senses and warms the soul.