🍓🍰 Strawberry Honeybun Cake
Moist, Swirled, and Drizzled with Sweet Strawberry Glaze
This Strawberry Honeybun Cake is a soft, tender cake with sweet cinnamon-strawberry swirls running through every slice and a light glaze poured over the top. It’s inspired by the classic honeybun cake everyone loves, but with a fruity strawberry twist that makes it extra special. Easy to make, bakery-pretty, and perfect for gatherings, brunch, or anytime you want a comforting dessert with a little flair.
📝 Ingredients (Serves 12)
Cake Batter
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1 box yellow cake mix
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4 large eggs
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¾ cup vegetable oil
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1 cup sour cream
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½ cup milk
Strawberry Swirl
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¾ cup brown sugar
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1 tsp ground cinnamon
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½ cup strawberry preserves or strawberry pie filling
Strawberry Glaze
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1 cup powdered sugar
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2–3 tbsp milk or strawberry juice
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1–2 tbsp strawberry preserves (optional, for color and flavor)
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½ tsp vanilla extract
👩🍳 Instructions
1️⃣ Preheat & Prepare
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Preheat oven to 325°F (165°C).
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Grease a 9×13-inch baking dish generously.
2️⃣ Make the Cake Batter
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In a large bowl, combine cake mix, eggs, oil, sour cream, and milk.
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Beat until smooth and creamy, scraping down the sides as needed.
3️⃣ Layer the Cake
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Pour half of the batter into the prepared baking dish.
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In a small bowl, mix brown sugar and cinnamon.
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Sprinkle half of the cinnamon mixture over the batter.
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Spoon small dollops of strawberry preserves across the surface.
4️⃣ Repeat the Layers
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Pour remaining batter on top.
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Finish with the remaining cinnamon sugar and strawberry preserves.
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Use a knife to gently swirl everything together—don’t overmix.
5️⃣ Bake
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Bake for 45–50 minutes, or until a toothpick inserted comes out mostly clean.
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Let the cake cool slightly before glazing.
6️⃣ Make the Glaze
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Whisk together powdered sugar, milk, strawberry preserves (if using), and vanilla until smooth and pourable.
7️⃣ Glaze & Serve
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Drizzle glaze over the warm cake so it melts into the top.
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Let set for 10–15 minutes before slicing.