If you’re looking for a show-stopping dessert that combines moist layers, creamy filling, and a burst of fresh strawberry flavor, this Strawberry Honeybun Cake with Strawberry Cream Icing is perfect! This cake captures the essence of strawberries in every layer, from the cake to the icing. Whether for a spring celebration, birthday, or just because you crave something sweet, this cake is bound to be a crowd-pleaser.
Why You’ll Love This Recipe
This Strawberry Honeybun Cake is a delicious blend of textures and flavors. The moist, tender cake layers are complemented by a rich, creamy strawberry filling and a luscious strawberry cream icing. Each bite has the warmth of a classic honeybun cake with a fruity twist that makes it perfect for spring and summer gatherings.
Not only is it visually stunning, but the flavor is irresistibly good. Fresh strawberries, combined with the cream cheese filling and icing, make this cake a delightful dessert you’ll want to make again and again!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup strawberry puree (fresh or frozen strawberries blended)
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, for added flavor)
For the Strawberry Cream Filling:
- 1/2 cup strawberry preserves or jam
- 1/4 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
For the Strawberry Cream Icing:
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup strawberry puree
- 1 tsp vanilla extract
- A few drops of pink or red food coloring (optional)
Step-by-Step Instructions
Step 1: Make the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Add softened butter and oil to the dry ingredients, mixing until you achieve a crumbly texture.
- In another bowl, whisk eggs, buttermilk, strawberry puree, vanilla extract, and optional almond extract until smooth.
- Gradually mix the wet ingredients into the dry mixture until just combined. Avoid overmixing.
Step 2: Bake the Cake
- Pour the batter into the prepared baking pan and smooth out the top.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Prepare the Strawberry Cream Filling
- In a mixing bowl, beat the softened cream cheese and butter until smooth.
- Gradually add powdered sugar, beating until fluffy.
- Mix in strawberry preserves and vanilla extract until well combined.
- Once the cake has cooled, slice it in half horizontally to create two layers.
- Spread the strawberry cream filling on the bottom layer and place the top layer back on.
Step 4: Make the Strawberry Cream Icing
- Beat softened cream cheese and butter in a bowl until light and fluffy.
- Slowly add powdered sugar, mixing until smooth.
- Mix in strawberry puree and vanilla extract. If desired, add a few drops of food coloring for a more vibrant pink.
- Beat until the icing is creamy and spreadable.
Step 5: Ice the Cake
- Spread the strawberry cream icing over the top of the cake, letting it drip slightly over the sides for a visually appealing finish.
- Garnish with fresh strawberries, additional strawberry slices, or a sprinkle of strawberry crunch for extra flair.
Notes for Success
- Room Temperature Ingredients: Using room temperature ingredients ensures a smoother batter and creamier frosting.
- Strawberry Puree: For the best flavor, make your own strawberry puree with fresh strawberries. Simply blend them until smooth, and strain if you prefer a seedless puree.
- Chill for Clean Slices: For cleaner layers when slicing, refrigerate the cake for about 30 minutes before cutting.
FAQs
Q: Can I make this cake in advance?
Absolutely! You can prepare the cake and assemble it the day before serving. Simply store it in the refrigerator in an airtight container, and let it come to room temperature before serving.
Q: Can I substitute frozen strawberries for fresh?
Yes, frozen strawberries work well. Make sure to thaw them and drain any excess liquid before blending into a puree. This helps maintain the cake’s texture and prevents it from becoming too moist.
Q: How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best taste, let the cake come to room temperature before enjoying.
Q: Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
Conclusion
This Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful dessert that combines a classic cake base with a fresh strawberry twist. With layers of moist cake, creamy filling, and a rich icing, it’s perfect for any occasion. Not only is it beautiful to look at, but it’s also irresistibly delicious, making it a perfect centerpiece for any gathering.
Give this recipe a try and bring a touch of sweetness to your next celebration. Share your creations with family and friends, and enjoy every bite of this fruity, creamy delight! 🍰🍓
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