Strawberry Honeybun Cake with Strawberry Cream Icing

Why You’ll Love This Recipe

This Strawberry Honeybun Cake is more than just a dessert; it’s an experience. Here’s why you’ll fall in love with it:

• Versatile: Perfect for any occasion, from birthdays to casual family gatherings.

• Budget-Friendly: Made with ingredients you likely already have, making it easy on your wallet.

• Quick and Easy: A simple, step-by-step recipe that anyone can follow.

• Crowd-Pleasing: Loved by kids and adults alike, it’s always a hit at parties or get-togethers.

this Recipe

Ingredients

• 1 box yellow cake mix

• 1/2 cup strawberry jelly

• 1/2 cup butter, softened

• 2 eggs

• 1 tsp vanilla extract

• 1/2 cup milk

For the Strawberry Cream Icing:

• 2 cups powdered sugar

• 1 small box strawberry Jello (powdered)

• 1/4 cup butter, softened

• 2-3 tbsp milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C).

2. In a large bowl, combine cake mix, strawberry jelly, butter, eggs, vanilla extract, and milk. Mix until smooth.

3. Pour the batter into a greased 9×13-inch baking pan and spread evenly.

4. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

5. While the cake bakes, prepare the icing by mixing powdered sugar, strawberry Jello powder, butter, and milk in a medium bowl until smooth.

6. After the cake has baked, let it cool for about 10 minutes, then spread the strawberry cream icing generously over the warm cake.

7. Let the icing melt into the cake, then slice and enjoy!

Servings and Timing

• Servings: 12 slices

• Total time: 45 minutes (including baking time)

Variations

• Different Jello Flavors: Try raspberry or peach Jello for a different fruity twist.

• Healthier Version: Use a low-fat cake mix and substitute butter with a healthier oil to reduce the calorie count.

• Add Nuts: Add chopped pecans or walnuts to the batter for some crunch.

Storage/Reheating

• Storage: Store leftover cake in an airtight container in the fridge for 3-4 days.

• Freezing: Wrap leftovers tightly in plastic wrap and foil, then freeze for up to 2 months.

• Reheating: Reheat individual slices in the microwave for 15-20 seconds, or enjoy it cold.

FAQs

Q1: Can I make this cake ahead of time?

Yes, you can prepare it a day ahead. It actually tastes better after a day or two!

Q2: How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3-4 days.

Q3: Can I use a different fruit flavor for the icing?

Yes, feel free to try raspberry or peach Jello for a unique twist.

Q4: How do I make this cake healthier?

Use a low-fat or sugar-free cake mix and substitute butter with a healthier oil.

Q5: Can I double the recipe?

Yes, simply adjust the baking time and use a larger pan to accommodate the increased batter.

Q6: Can I freeze this cake?

Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months.

Q7: What size pan should I use?

A 9×13-inch baking pan works best for this recipe.

Q8: Can I add fresh strawberries to the cake?

Absolutely! Fresh strawberries can be chopped and folded into the batter for extra flavor.

Q9: What if my icing is too thick?

If the icing is too thick, add more milk, one tablespoon at a time, until you reach the desired consistency.

Q10: Can I make the icing without strawberry Jello?

Yes, you can substitute with fresh strawberry puree, but the consistency might be slightly different.

Conclusion

This Strawberry Honeybun Cake with Strawberry Cream Icing is the perfect dessert for any occasion. Its moist, buttery texture paired with the creamy, fruity icing makes every bite a delightful treat. Whether you’re serving it at a family gathering or enjoying it on a quiet evening, this cake will become a new favorite in your recipe collection.