Strawberry Honeybun Cake Recipe
What Is Strawberry Honeybun Cake?
Traditional honeybun cake is a soft yellow or vanilla cake swirled with cinnamon and brown sugar and soaked in a sweet glaze, inspired by classic honey buns from the bakery case. A Strawberry Honeybun Cake keeps all that cinnamon-sugar comfort but adds a bright strawberry twist for color, flavor, and fun.
Instead of a plain base, this version uses a strawberry or vanilla cake mix that’s enhanced with extra ingredients for flavor and tenderness. A ribbon of cinnamon–brown sugar runs through the center, and everything gets drenched in a strawberry glaze (or strawberry cream icing) that melts into the warm cake. The result is:
- A tender, moist crumb with a buttery feel
- A fragrant cinnamon swirl reminiscent of bakery honey buns
- A pretty pink top, thanks to the strawberry glaze
- Sweet strawberry notes in every bite
Why You’ll Love This Strawberry Honeybun Cake Recipe
There are so many reasons to keep this strawberry honeybun cake recipe on repeat:
- Super easy base – Uses a boxed cake mix but tastes homemade.
- Big flavor payoff – The cinnamon swirl and strawberry glaze add layers of flavor.
- Crowd-friendly – Baked in a 9×13 pan, perfect for potlucks and parties.
- Customizable – Change the glaze, add jam, or swirl in extra strawberries.
- Make-ahead friendly – Tastes amazing the next day once the glaze has fully settled.
This is the kind of dessert people request again—and it’s even better when you reveal how simple it really is.
Ingredient Breakdown & Shopping Guide
Below is a detailed look at the main ingredients so you know exactly what to buy and why each one matters.
Cake Base Ingredients
For the cake, you’ll need:
- 1 box strawberry or vanilla cake mix (about 15.25 oz)
- Eggs
- Neutral oil (like canola or vegetable)
- Sour cream (for a richer, softer crumb)
- Granulated sugar (to boost sweetness and flavor)
- Vanilla extract
- Milk or water (according to cake mix instructions, sometimes reduced slightly due to sour cream)
Using sour cream and an extra spoonful of sugar helps transform a basic mix into a moist, bakery-style cake. The vanilla deepens the flavor, especially if you’re starting with a plain vanilla mix and adding strawberry in the glaze or swirl.
Optional flavor boosters:
- A spoonful of strawberry jam or preserves in the batter
- A bit of strawberry gelatin powder or pudding mix for color and flavor
- A small amount of strawberry puree for a more natural berry taste
Honeybun Cinnamon Swirl Layer
For the cinnamon swirl you’ll typically need:
- Brown sugar
- Ground cinnamon
- Optional: Honey and/or melted butter
Stir these together until you have a sandy, fragrant mixture. This gets sprinkled between layers of batter, creating that classic honeybun-style ribbon inside the cake.
Strawberry Glaze or Cream Icing
For the glaze or icing, gather:
- Powdered sugar
- Milk or heavy cream
- Vanilla extract
- Strawberry jam, puree, or finely crushed strawberries
You’ll whisk everything together until smooth and pourable. If you’ve never made a glaze before and want extra reference, check out this simple tutorial for a basic powdered sugar glaze for cakes, which you can easily adapt with strawberry flavor.
Toppings & Garnishes
Toppings are optional but highly recommended for presentation:
- Fresh sliced strawberries
- Freeze-dried strawberries, crushed
- White chocolate drizzle
- Colorful sprinkles
- A few mint leaves for color contrast
Essential Tools & Equipment
You don’t need anything fancy to make this strawberry honey bun cake, but having the right tools makes the process smoother:
- 9×13-inch baking pan (metal or glass)
- Large mixing bowl for batter
- Medium bowl for cinnamon swirl
- Small bowl for glaze
- Whisk or hand mixer
- Rubber spatula for scraping bowls and smoothing batter
- Toothpick or cake tester for checking doneness
- Wire rack for cooling
Detailed Strawberry Honeybun Cake Recipe
Ingredients
For the cake:
- 1 box strawberry or vanilla cake mix (about 15.25 oz)
- 3 large eggs (room temperature if possible)
- 1/2 cup neutral oil
- 1 cup sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3–1/2 cup milk or water (adjust to box instructions, slightly reduced if batter seems too thin)
For the cinnamon honeybun swirl:
- 3/4 cup brown sugar, packed
- 2–3 teaspoons ground cinnamon
- 1–2 tablespoons honey (optional, for flavor)
- 2 tablespoons melted butter (optional, for richness)
For the strawberry glaze or cream icing:
- 2–2 1/2 cups powdered sugar, sifted
- 2–4 tablespoons milk or heavy cream (adjust to desired consistency)
- 1 teaspoon vanilla extract
- 2–3 tablespoons strawberry jam, puree, or very finely chopped strawberries
Optional garnishes:
- Sliced fresh strawberries
- Crushed freeze-dried strawberries
- White chocolate drizzle
- Sprinkles or sanding sugar
Step 1 – Prep Your Pan & Oven
- Preheat your oven to the temperature recommended on the cake mix box (typically around 175–180°C / 350–355°F).
- Grease a 9×13-inch baking pan thoroughly with butter or nonstick spray.
- If you prefer extra insurance against sticking, line the bottom with parchment and lightly grease the parchment as well.
Proper prep makes it easy to release clean slices later.
Step 2 – Make the Strawberry Honeybun Batter
- In a large mixing bowl, add the cake mix, granulated sugar, sour cream, eggs, oil, and vanilla.
- Add the milk or water, starting with the lower amount. You want a thick but pourable batter—slightly thicker than standard cake mix batter due to the sour cream.
- Use a whisk or hand mixer on low speed to combine everything. Mix just until no dry pockets of cake mix remain.
- If the batter seems too thick to spread, add a splash more milk or water, but avoid making it runny.
Overmixing can make the crumb tougher, so mix only as long as needed to create a smooth batter.
Step 3 – Mix the Cinnamon–Brown Sugar Swirl
- In a medium bowl, combine the brown sugar and cinnamon.
- Stir until the mixture is evenly blended and fragrant.
- If using honey and melted butter, drizzle them in and mix until you have a slightly clumpy, damp sand texture.
This mixture will melt into a delicious stripe in the middle of the cake as it bakes.
Step 4 – Layer the Batter & Swirl
- Pour about half of the strawberry cake batter into the prepared pan and spread it into an even layer.
- Sprinkle the cinnamon–brown sugar mixture evenly over the batter, covering it from edge to edge.
- Carefully dollop the remaining batter over the swirl. Use a spatula to gently spread it into an even layer, taking care not to drag the swirl too aggressively.
- For a more marbled effect, you can lightly run a knife or skewer in a gentle zigzag pattern through the layers once or twice. Don’t over-swirl, or you’ll lose that distinct ribbon.
You should end up with a layered look: cake batter, cinnamon swirl, and more cake batter on top.
Step 5 – Bake to Honeybun Perfection
- Place the pan on the center rack of the oven.
- Bake according to the mix instructions, adjusting as needed for the thicker batter—usually about 30–40 minutes.
- Begin checking around the 28–30 minute mark. Insert a toothpick near the center:
- If it comes out with a few moist crumbs but no raw batter, the cake is done.
- If it’s still wet, bake a bit longer, checking every 3–5 minutes.
The top should be lightly golden and spring back gently when touched.
Step 6 – Make the Strawberry Glaze / Cream Icing
While the cake bakes, prepare your glaze:
- In a small bowl, whisk the powdered sugar and vanilla together.
- Add the milk or cream a tablespoon at a time, whisking until smooth.
- Stir in the strawberry jam, puree, or finely chopped strawberries. This will color the glaze and infuse it with berry flavor.
- Adjust the thickness:
- Too thick? Add a few drops more milk or cream.
- Too thin? Add a spoonful of powdered sugar.
Step 7 – Glaze, Cool & Slice
- As soon as you remove the cake from the oven, let it rest for 5–10 minutes. The top should still be warm but not scorching.
- Pour the strawberry glaze evenly over the surface, gently tilting the pan if needed to help it spread.
- Let the cake cool on a wire rack. As it cools, the glaze will set and sink slightly into the top layer, forming that classic honeybun sheen.
- Once cool enough to handle, garnish with sliced strawberries, freeze-dried strawberry crumbs, or a drizzle of melted white chocolate if desired.
- Slice into squares and serve warm or at room temperature.
Serving Ideas & Garnish Inspiration
A strawberry honeybun cake is already eye-catching, but small finishing touches elevate it even more:
- Top each slice with a fan of fresh strawberry slices.
- Add a swirl of whipped topping or a spoonful of strawberry sauce.
- Scatter crushed freeze-dried strawberries over the glaze for color and crunch.
- For brunch, serve smaller squares alongside coffee, tea, or a brunch spread.
- For parties, cut into bite-sized bars and serve on a platter lined with parchment for easy cleanup.
Make-Ahead, Storage & Freezing Guide
This Strawberry Honeybun Cake Recipe is very make-ahead friendly:
- Room temperature storage:
- Once completely cool, cover the pan tightly.
- The cake typically keeps well for 2–3 days at room temperature if your kitchen is cool and dry.
- Refrigeration:
- If you’ve added a thicker strawberry cream icing or lots of fresh fruit on top, you may prefer to refrigerate it.
- Wrap tightly to prevent it from drying out, and let slices come up to room temperature before serving.
- Freezing:
- You can freeze the cake (whole or in slices) after it has fully cooled and set.
- For best texture, freeze it without a fresh strawberry garnish.
- Wrap pieces tightly in plastic and then in a freezer bag or container.
- Thaw overnight in the fridge or at room temperature, then refresh with a fresh drizzle of glaze or extra strawberry slices if desired.
Troubleshooting & Pro Tips
To ensure your Strawberry Honeybun Cake Recipe turns out perfectly every time, keep these tips in mind:
- Cake is too dense:
- Check that you didn’t overmix the batter.
- Make sure your eggs are fresh and the baking mix is within date.
- Avoid adding too much puree or jam directly into the batter without adjusting dry ingredients.
- Cinnamon swirl sank to the bottom:
- Make sure the batter below the swirl isn’t too thin.
- Don’t overload the swirl in a single thick layer; spread it more evenly.
- Avoid over-swirling with a knife, which can drag cinnamon mixture downward.
- Glaze is too runny:
- Add more powdered sugar, a spoonful at a time.
- Use thicker jam or reduce the liquid slightly.
- Glaze is too thick:
- Add small splashes of milk or cream until pourable.
- Whisk thoroughly so it’s smooth and glossy.
- Strawberry flavor is too mild:
- Add a bit more strawberry jam or a small amount of strawberry extract to the glaze.
- Use a strawberry cake mix instead of plain vanilla if you started with vanilla.
Common Mistakes to Avoid
Avoid these pitfalls to keep your strawberry honeybun cake looking and tasting its best:
- Overmixing the batter – This can toughen the crumb and reduce rise.
- Overbaking – Check early and often; pulling it just as the toothpick shows moist crumbs gives you the best texture.
- Using overly wet strawberries in batter – If you fold in fresh or frozen strawberries, pat them dry first to prevent soggy pockets.
- Pouring glaze on a scorching-hot cake – Let it cool slightly so the glaze doesn’t vanish entirely into the cake.
FAQs – Strawberry Honeybun Cake Recipe
1. What is the difference between honeybun cake and regular cake?
Honeybun cake includes a cinnamon–brown sugar swirl and a glaze that soaks into the warm cake, inspired by bakery honey buns. Regular cake usually doesn’t have that layered swirl or soaked glaze effect.
2. Can I make strawberry honeybun cake without cake mix?
Yes. Use your favorite vanilla or strawberry sheet cake recipe, add a cinnamon–brown sugar swirl in the middle, and finish with the strawberry glaze described here.
3. Can I use frozen strawberries instead of fresh?
You can, especially for purees or cooked sauces. If adding pieces directly to the batter, thaw completely and blot dry to keep the cake from becoming watery.
4. How do I keep the cinnamon swirl from sinking?
Make sure the base layer of batter is not too thin, and distribute the swirl in an even layer. Avoid overswirling with a knife, which can drag the mixture downward.
5. Can I make this cake the night before serving?
Absolutely. The flavor often deepens as the glaze settles into the crumb. Store it tightly covered and garnish with fresh strawberries right before serving.
Conclusion
This Strawberry Honeybun Cake Recipe is the perfect blend of cozy cinnamon warmth and bright berry sweetness. It’s simple enough for beginners yet impressive enough to serve at brunch, birthdays, or any celebration where you want a colorful, crowd-pleasing dessert.
Print
Strawberry Honeybun Cake Recipe
- Total Time: PT1H00M
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Honeybun Cake is a soft, moist delight that combines the sweetness of honey and strawberries with a warm cinnamon swirl and a glossy vanilla glaze. Inspired by the classic honeybun snack, this version is elevated with strawberry jam layers for a fruity twist that’s perfect for brunch, potlucks, or afternoon treats.
Ingredients
For the Cake
- 1 box yellow cake mix
- 4 large eggs
- ¾ cup sour cream
- ¾ cup vegetable oil
- ½ cup honey
- ½ cup strawberry jam or preserves
For the Cinnamon Swirl
- ½ cup brown sugar
- 1 tbsp ground cinnamon
For the Glaze
- 1 ½ cups powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
1. Preheat the Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish or line with parchment paper.
2. Prepare the Batter
- In a large bowl, combine cake mix, eggs, sour cream, oil, and honey.
- Mix until smooth and creamy.
3. Layer and Swirl
- Pour half the batter into the baking pan.
- Spread strawberry jam evenly over the surface.
- Mix brown sugar and cinnamon, and sprinkle over the jam.
- Pour remaining batter on top and gently swirl with a knife to create ribbons of filling.
4. Bake
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
5. Make the Glaze
- In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
6. Glaze and Serve
- Pour glaze over the warm cake. Let it soak in for a glossy, sweet finish.
- Cool slightly before slicing and serving.
- Prep Time: PT15M
- Cook Time: PT40M
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 36g
- Sodium: 370mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg