How to Make Strawberry Honeybun Cake with Strawberry Cream Icing

Indulge in a guilt-free dessert that marries the nostalgic comfort of a honeybun with the vibrant freshness of strawberries! This Strawberry Honeybun Cake features a moist, cinnamon-kissed cake layered with juicy strawberries and topped with a luscious strawberry cream icing. Perfect for birthdays, brunches, or simply treating yourself, this recipe proves that decadence and wellness can coexist.

Why You’ll Love This Recipe

• Guilt-Free Indulgence: All the sweetness of a classic honeybun with a fraction of the calories.
• Quick & Easy: Ready in under an hour with simple pantry staples.
• WW-Friendly Swaps: Sugar substitutes, light butter, and fat-free cream cheese keep points low.
• Bursting with Flavor: Fresh strawberries and warm cinnamon create a symphony of taste.
• Crowd-Pleasing: Perfect for sharing—no one will guess it’s Weight Watchers-approved!

Ingredients

For the Cake:

• 1 cup all-purpose flour (or whole wheat flour for extra fiber)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 cup unsweetened applesauce
• 1/4 cup light butter (melted)
• 1/2 cup granulated sugar substitute (e.g., Swerve or monk fruit)
• 1 large egg (or 1/4 cup liquid egg substitute)
• 1 tsp vanilla extract
• 1/2 cup low-fat buttermilk (or almond milk + 1 tsp vinegar)
• 1 cup fresh strawberries (diced)

For the Strawberry Cream Icing:

• 4 oz fat-free cream cheese (softened)
• 1/4 cup powdered sugar substitute
• 1/4 cup sugar-free strawberry preserves
• 1/2 tsp vanilla extract
• 1-2 tbsp skim milk (as needed for consistency)

Optional Garnish:

• Sliced strawberries
• A sprinkle of cinnamon

Instructions

Bake the Cake

1. Preheat oven to 350°F (175°C). Coat a 9×9-inch baking pan with nonstick spray.
2. Whisk dry ingredients: In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
3. Mix wet ingredients: In another bowl, blend applesauce, melted butter, sugar substitute, egg, vanilla, and buttermilk.
4. Combine: Gradually fold dry ingredients into wet until just mixed. Gently stir in diced strawberries.
5. Bake 25-30 minutes, until a toothpick comes out clean. Cool completely.

Make the Strawberry Cream Icing

1. Beat cream cheese until smooth. Add powdered sugar substitute, strawberry preserves, and vanilla.
2. Thin with milk until spreadable.

Assemble & Serve

1. Spread icing over cooled cake. Top with sliced strawberries and a dusting of cinnamon.
2. Slice into 12 squares and enjoy!

Nutritional Information

(Per slice)

• Calories: ~120
• Protein: 3g
• Carbohydrates: 18g
• Sugar: 3g (naturally occurring from strawberries)
• Fat: 3g
• Fiber: 1g
• WW SmartPoints: 5 (with egg substitute) or 6 (with whole egg).

Tips for Success

1. Boost Strawberry Flavor: Add 1 tsp strawberry extract to the icing.
2. Keep It Moist: Don’t overmix the batter, and check the cake at 25 minutes to prevent dryness.
3. Make Ahead: Bake the cake a day in advance and ice before serving.
4. Vegan Option: Use flax eggs and dairy-free cream cheese.

Why This Recipe Works for Weight Watchers

• Smart Substitutions: Applesauce and light butter replace oil, slashing fat without sacrificing moisture.
• Fresh Fruit: Strawberries add natural sweetness and zero extra points.
• Portion Control: Pre-sliced servings keep indulgence in check.

Serving Ideas

• Brunch Star: Pair with a zero-point fruit salad and herbal tea.
• Summer Treat: Serve chilled with a dollop of fat-free whipped topping.
• Holiday Hit: Decorate with edible flowers for a festive touch.

This Weight Watchers Strawberry Honeybun Cake is a triumph of flavor and balance—a dessert that feels indulgent yet aligns perfectly with your wellness goals. With its tender crumb, cinnamon warmth, and berry-bright icing, it’s a celebration of smart choices and sweet rewards. Whether you’re sharing with friends or savoring solo, every bite is a reminder that healthy eating can be deliciously joyful.