Strawberry Honeybun Cake Recipe

If you’re looking for a dessert that feels like a sweet, tender hug from your kitchen, the Strawberry Honeybun Cake is your new best friend. This delightful treat perfectly balances the soft, cinnamon-swirled cake with juicy bursts of fresh strawberries, all crowned with a luscious strawberry cream icing that will have everyone asking for seconds. Whether you’re baking for a casual family gathering or a celebration, this Strawberry Honeybun Cake brings a warm, inviting touch to any table and makes every bite a moment to savor.

Ingredients You’ll Need

Gathering the right ingredients is the first step to baking a Strawberry Honeybun Cake that’s bursting with flavor and perfect texture. Each component plays a special role, from the moistness the sour cream provides to the sweet-tart pop of fresh strawberries that brighten every mouthful.

• Vanilla cake mix: The base that creates a soft, fluffy texture and vanilla undertone.
• Eggs: These bind everything together while adding richness and structure.
• Sour cream: Adds moisture and tenderness for that melt-in-your-mouth quality.
• Vegetable oil: Keeps the cake moist without weighing it down.
• Vanilla extract: Enhances the sweetness with a warm, aromatic flavor.
• Ground cinnamon: Key for that cozy spice swirl throughout the cake.
• Brown sugar: Combines with cinnamon for the signature sweet-spicy swirl.
• Diced strawberries: Fresh or thawed frozen strawberries add juicy bursts and vivid color.
• Powdered sugar: Forms the smooth base of the strawberry cream icing.
• Milk: Adjusts the icing’s consistency for that perfect drizzle.
• Strawberry puree: Fresh strawberry blended to bring natural sweetness and a gorgeous pink hue to the icing.

How to Make Strawberry Honeybun Cake

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 350°F (175°C). This ensures a consistent baking temperature so the cake cooks evenly. Thoroughly grease and flour a 9×13-inch pan to prevent sticking. If you prefer a cleaner, healthier alternative, lining the pan with parchment paper is a fantastic option and makes cleanup a breeze.

Step 2: Make the Cake Batter

In a large bowl, combine the vanilla cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Stir gently until the batter is smooth and free of lumps. Remember, avoid overmixing so your cake stays light and fluffy. This batter is truly the heart of the Strawberry Honeybun Cake, creating the tender crumb that’s just waiting for those delightful strawberry pockets.

Step 3: Layer the Batter and Cinnamon-Sugar Mixture

Pour half of the batter into your prepared pan and spread it evenly. Next, sprinkle half of the cinnamon and brown sugar mixture on top—this creates the signature sweet swirl that makes a honeybun cake so irresistible. Scatter the diced strawberries across this layer to infuse bursts of freshness in every slice. Finally, cover with the remaining batter and top with the rest of the cinnamon-sugar mixture, promising that perfect layered swirl effect once baked.

Step 4: Bake to Perfection

Pop your cake in the oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean. Keep in mind, oven types vary, so you might find convection ovens bake a bit faster. The aroma wafting through your kitchen at this stage is a wonderful preview of what’s to come!

Step 5: Prepare the Strawberry Cream Icing

While the cake cools slightly, mix powdered sugar, milk, strawberry puree, and vanilla extract together to create a silky, pinkish icing. Adjust with extra milk to your desired consistency and feel free to experiment by adding cream cheese for a tangy twist. This luscious icing brings together the flavors of strawberry and sweetness, perfectly complementing your cake’s cinnamon-sugar depths.

Step 6: Final Assembly

Once the cake has cooled for 10 to 15 minutes, drizzle or spread the strawberry cream icing over the top. Use a spatula for a smooth, elegant finish or let it flow naturally for a rustic, homey vibe. Garnish with fresh strawberry slices or mint leaves to add a bit of color and freshness—this final touch makes the Strawberry Honeybun Cake look as fabulous as it tastes.

How to Serve Strawberry Honeybun Cake

Garnishes

Adding fresh strawberries and sprigs of mint not only makes the cake visually stunning but also enhances the fruity freshness and aroma. A light dusting of powdered sugar can add a delicate sweetness and an elegant touch, perfect for impressing your guests.

Side Dishes

Pair your cake with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the sensory experience. Fresh berries or a simple fruit salad provide a light counterbalance, keeping the focus on the luscious Strawberry Honeybun Cake while adding texture diversity.

Creative Ways to Present

For a fun twist, serve individual slices topped with a drizzle of extra strawberry puree or a sprinkle of toasted nuts for crunch. You can also turn leftovers into decadent trifle layers, alternating cake chunks with whipped cream and berries, keeping the Strawberry Honeybun Cake experience going in new, delightful ways.

Make Ahead and Storage

Storing Leftovers

Keep your Strawberry Honeybun Cake fresh by storing leftovers in an airtight container at room temperature for up to two days. For longer storage, place it in the refrigerator where it will stay moist and flavorful for up to five days.

Freezing

This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil to protect it from freezer burn. When you’re ready, thaw it overnight in the fridge for a soft texture that’s almost as good as freshly baked.

Reheating

To enjoy leftovers warm, microwave individual slices for about 15-20 seconds or reheat a larger portion in the oven at 300°F (150°C) for 10-15 minutes. Warm cake enhances those fruity notes and melts the icing into a deliciously gooey treat.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just be sure to thaw and drain them well to avoid adding extra moisture that might affect the cake’s texture. Frozen strawberries are a convenient and affordable way to enjoy Strawberry Honeybun Cake year-round.

Is there a way to make this cake dairy-free?

Yes! You can substitute sour cream with a plant-based yogurt and use dairy-free milk in the icing. These swaps maintain moisture and flavor, allowing you to enjoy the Strawberry Honeybun Cake without dairy.

How can I make the icing thicker or thinner?

To thicken the icing, add more powdered sugar a little at a time. For a thinner consistency, gradually add more milk. This control helps you get the perfect glaze or drizzle look on your cake every time.

Can I bake this cake in a bundt pan?

Definitely! Just remember to grease it thoroughly and adjust baking time, checking with a toothpick as the denser pan might take a bit longer. The Strawberry Honeybun Cake’s cinnamon and strawberry layers will shine in a bundt shape too.

What’s the best way to dice strawberries for this cake?

Chop strawberries into small, even pieces, roughly ¼ inch in size. This ensures they distribute evenly throughout the cake, giving you those lovely bursts of strawberry flavor in each bite without sinking to the bottom.

Final Thoughts

Nothing quite beats the comforting magic of a Strawberry Honeybun Cake fresh from the oven. Its delicate swirl of cinnamon and brown sugar, studded with bright strawberries and topped with that irresistible cream icing, makes it a dessert to cherish. I encourage you to make this cake for your next occasion—or even just a cozy evening at home. Trust me, once you try it, it will become a beloved staple in your recipe collection!

Print