Name: Strawberry Honeybun Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Dessert
Ingredients: 1 box strawberry cake mix; 1 cup sour cream; 4 large eggs; 1/2 cup vegetable oil; 1/2 cup water; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup brown sugar, packed; 1 tablespoon ground cinnamon; 1 cup powdered sugar; 2 tablespoons strawberry jam; 1-2 tablespoons milk (as needed for glaze consistency)

Jump to Recipe

Strawberry Honeybun Cake is pure joy in dessert form—a stunning, swirled treat with the sunny brightness of strawberries and the cozy warmth of cinnamon, all tucked inside one glorious bake. Imagine a soft, strawberry-kissed cake with a sweet cinnamon ripple throughout, finished off with a glossy strawberry glaze that glistens atop each slice. This is more than just a bake sale champion; it’s the kind of cake that makes an ordinary day extra-special, and the sort of irresistible dessert that disappears within minutes at potlucks and brunches alike. Trust me, if you love strawberries and crave comfort, this is a recipe you’ll reach for again and again!

Strawberry Honeybun Cake Recipe - Recipe Image

Ingredients You’ll Need

This Strawberry Honeybun Cake comes together with simple, familiar ingredients—but each one plays a crucial role in creating layers of flavor, gorgeous texture, and pops of color. Here’s why every item matters, along with a quick tip for the best results.

Strawberry cake mix: The star of the show, delivering a bold, fruity foundation and that signature pink hue.
Sour cream: Adds wonderful moisture, keeping the cake tender and giving it a subtle tang.
Large eggs (4): Essential for structure and a rich crumb; don’t skimp!
Vegetable oil: Brings extra moistness to every bite, so the cake isn’t dry.
Water: Helps bind the batter and lightens the texture.
Granulated sugar: Bumps up the sweetness just enough to complement the cinnamon swirl.
Vanilla extract: Rounds out the flavors and gives a delicious aroma.
Brown sugar (packed): Key to the cinnamon swirl, lending a caramel-like depth and gooey texture.
Ground cinnamon: Classic spice that contrasts beautifully with the strawberries.
Powdered sugar: For a silky-smooth glaze that drapes over the cake.
Strawberry jam: Intensifies the berry flavor and colors the glaze naturally.
Milk: Just a splash or two to get your glaze pourable—add slowly until it’s just right!

How to Make Strawberry Honeybun Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) so it’s ready to go when your batter is. Lightly grease a 9×13 inch baking pan, making sure to hit all the corners—this ensures your Strawberry Honeybun Cake releases beautifully after baking.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine the strawberry cake mix, sour cream, eggs, vegetable oil, water, granulated sugar, and vanilla extract. Mix everything together until the batter is luscious, smooth, and gloriously pink. Scrape down the sides to make sure no dry bits are hiding—uniformity is key!

Step 3: Make the Cinnamon Swirl

In a small bowl, blend together the packed brown sugar and ground cinnamon. Give it a little stir until it’s evenly mixed. This simple duo is the secret to an incredible, warm swirl running right through the cake.

Step 4: Layer and Swirl the Batter

Pour half of your strawberry batter into the prepared pan and smooth it into an even layer. Sprinkle the cinnamon-sugar mixture evenly over this base—don’t skimp on coverage! Then, spoon the remaining batter gently over the top, spreading it as evenly as possible. You can swirl lightly with a spatula for an extra ripple effect, but don’t overmix—the layers should stay distinct.

Step 5: Bake to Perfection

Pop the pan into your preheated oven and bake for 35-40 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Let the Strawberry Honeybun Cake cool in the pan—this prevents it from falling apart when you add the glaze.

Step 6: Whip Up the Strawberry Glaze

While the cake cools, stir together the powdered sugar and strawberry jam in a small bowl. Add milk, a tablespoon at a time, whisking until you reach a smooth, pourable consistency. This dreamy strawberry glaze will add a burst of fruity freshness and beautiful shine.

Step 7: Glaze and Serve

Once the cake has cooled almost completely, drizzle the strawberry glaze evenly over the top. Use the back of a spoon to nudge the glaze into every corner. Now, the best part: slice and serve generous squares of Strawberry Honeybun Cake, admiring every pink swirl and glossy drip!

How to Serve Strawberry Honeybun Cake

Garnishes

Dress up each slice with a few fresh strawberry halves, a sprinkle of extra powdered sugar, or even some mint leaves for a pop of color. Optional but oh-so-pretty: a dollop of whipped cream right before serving really takes things over the top and adds creaminess.

Side Dishes

Pair your Strawberry Honeybun Cake with a hot cup of coffee, fragrant Earl Grey tea, or a tall glass of cold milk. On a brunch table, it plays well with fresh fruit salad, yogurt parfaits, or scrambled eggs to balance out the sweetness with something savory.

Creative Ways to Present

For parties and potlucks, cut the cake into tidy bars and layer them on a tiered dessert stand. For brunch, serve warm slices alongside a scoop of vanilla ice cream or a spoonful of strawberry compote. Want to wow your guests? Transform single servings into mini trifles by layering cake cubes, whipped cream, and fresh berries in small glasses!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any Strawberry Honeybun Cake left, keep it covered tightly in the pan or transfer slices to an airtight container. It stays fabulously fresh and moist at room temperature for up to three days—perfect for grabbing a sweet bite whenever a craving hits!

Freezing

You can absolutely freeze Strawberry Honeybun Cake! Once fully cooled and glazed, cut into pieces, wrap each one tightly in plastic wrap, and place the pieces in a freezer-safe bag or container. They’ll keep beautifully for up to two months; just thaw overnight in the fridge before enjoying.

Reheating

To bring back that fresh-from-the-oven magic, simply microwave individual cake slices for about 10 seconds—just enough to warm the cake and gently loosen the glaze. You can also reheat a larger portion in the oven at 300°F (150°C) for 10-15 minutes, covered with foil so it doesn’t dry out.

FAQs

Can I make Strawberry Honeybun Cake with a homemade strawberry cake base?

Absolutely! If you have a favorite made-from-scratch strawberry cake recipe, use that and follow the same layering, swirling, and glazing steps. You’ll get an even more personalized (and possibly even fresher-tasting) result.

What can I substitute for strawberry jam in the glaze?

You can swap in raspberry or mixed berry jam for a fun twist, or try a few tablespoons of strawberry puree. Just make sure to adjust the amount of milk for the right consistency—the flavor will still be bright and delicious.

How do I know when my cake is fully baked?

Start checking at the 35-minute mark by inserting a toothpick in the center of the cake. If it comes out clean or with just a couple moist crumbs, your Strawberry Honeybun Cake is ready—just don’t overbake or it might dry out.

Can I add fresh strawberries to the batter?

Yes! Fold in a cup of diced fresh strawberries just before layering the batter for extra bursts of berry flavor and juicy pockets throughout the cake. It’s a great way to highlight seasonal fruit.

Is Strawberry Honeybun Cake best served warm or chilled?

It’s truly delightful either way! Slightly warm, the cake is tender and gooey; chilled, the flavors mingle and the texture firms up a bit. Try both and see which you prefer—or enjoy a slice at room temperature for a happy medium.

Final Thoughts

If you’re looking for a dessert that’s as festive as it is delicious, Strawberry Honeybun Cake will steal the show every time. Give it a try for your next gathering or treat yourself to a batch just because—there’s nothing quite like that swirl of cinnamon and strawberry, topped off with a glossy glaze. Go ahead and bake some pink happiness into your day!

Strawberry Honeybun Cake Recipe

★★★★★

5.1 from 7 reviews

Author: Zoe
Total Time: 55 minutes
Yield: 12 servings (1 9×13 inch cake) 1x
Diet: Vegetarian

Print Recipe

Description

Strawberry Honeybun Cake is a sweet and fruity twist on the classic honeybun cake. This delicious dessert starts with a strawberry cake base that’s layered with a warm cinnamon swirl, then topped with a luscious strawberry glaze. The combination of the fruity strawberry flavor with the rich cinnamon makes it perfect for brunch, dessert, or any special occasion. It’s easy to make and sure to impress guests with its vibrant flavor and texture. Drizzle the glaze over the cooled cake and enjoy every bite of this indulgent treat.

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and set it aside.
Mix Batter: In a large mixing bowl, combine the strawberry cake mix, sour cream, eggs, vegetable oil, water, granulated sugar, and vanilla extract. Mix until well combined and smooth.
Prepare Cinnamon Swirl: In a small bowl, mix together the brown sugar and ground cinnamon to create the cinnamon swirl.
Assemble Cake: Pour half of the cake batter into the prepared baking pan and spread it evenly. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining cake batter over the cinnamon-sugar layer and spread it evenly.
Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan while you prepare the glaze.
Prepare Glaze: In a small bowl, whisk together the powdered sugar and strawberry jam until smooth. Gradually add the milk, one tablespoon at a time, until the glaze reaches the desired consistency.
Glaze The Cake: Once the cake has cooled, drizzle the strawberry glaze evenly over the top.
Serve: Slice and serve this delectable Strawberry Honeybun Cake!

Notes

For a more intense strawberry flavor, you can add chopped fresh strawberries to the cake batter or the glaze.
You can substitute the strawberry jam with fresh strawberry puree if you prefer a more natural flavor.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Sweet Treats
Method: Baking
Cuisine: Dessert