Let me tell you about the magic of Strawberry Honeybun Cake! This delightful dessert is not just any cake; it’s a moist, sweet, and utterly scrumptious treat that’ll have everyone coming back for seconds. Imagine digging into a slice where the juicy strawberries mingle with cinnamon-sugar swirls, all topped off with a dreamy glaze. It’s perfect for gatherings, potlucks, or simply to enjoy at home. Trust me, once you’re done baking this cake, the aroma alone will have your friends and family flocking to the kitchen! So, are you ready to whip up the best Strawberry Honeybun Cake ever?
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 box yellow cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup strawberries, chopped
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 cup powdered sugar
- 2 tablespoons milk
How to Prepare Strawberry Honeybun Cake
- First things first, preheat your oven to 350°F (175°C). You want it nice and warm for that cake to rise beautifully!
- In a large mixing bowl, combine the yellow cake mix, sour cream, vegetable oil, and eggs. Grab a whisk or an electric mixer, and mix until everything is just smooth and blended. Don’t overdo it; a few lumps are totally fine!
- Now, in a separate bowl, mix together the brown sugar and ground cinnamon. This is where the magic starts to happen, bringing that warm, cozy flavor to our cake!
- Next, pour half of the cake batter into a greased 9×13-inch baking pan. Spread it evenly so that it bakes nicely.
- Take half of your brown sugar mixture and sprinkle it generously over the batter. This will create that delightful swirl!
- Now, it’s time to add the star of the show—those chopped strawberries! Scatter them evenly over the brown sugar layer.
- Pour the remaining batter over the strawberries, making sure to cover them completely. We want all that fruity goodness enveloped in cake!
- Finally, sprinkle the rest of the brown sugar mixture on top. Oh wow, can you smell it already?
- Pop the pan in the oven and bake for about 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Trust me, the anticipation will be worth it!
- Once baked, let the cake cool in the pan for a bit, then drizzle on a glaze made from powdered sugar and milk. Just mix them together until smooth. This sweet touch is the cherry on top!
Why You’ll Love This Recipe
- Quick and Easy Preparation: With just a handful of ingredients and simple steps, this cake comes together in no time. You’ll be enjoying it before you know it!
- Delightful Flavors: The combination of sweet strawberries and a cinnamon-sugar swirl creates a flavor explosion that’s both comforting and refreshing. It’s the perfect balance!
- Versatile Dessert: Whether it’s for a birthday, a potluck, or a cozy family dinner, this cake fits every occasion. You can serve it warm or chilled, with or without glaze—your choice!
- Feed a Crowd: This recipe yields 12 generous servings, making it a fantastic choice when you have guests over or need to bring something to share.
- Customizable: Feel free to mix in your favorite fruits or spices! You can easily swap strawberries for blueberries, peaches, or even apples for a fun twist.
- Comforting Aroma: The smell wafting through your kitchen as it bakes is enough to make anyone’s mouth water. It’s like a warm hug in cake form!
Tips for Success
Now that you’re all set to make this Strawberry Honeybun Cake, here are some pro tips to ensure it turns out absolutely perfect!
- Use Fresh Strawberries: For the best flavor and texture, opt for fresh strawberries. If they’re in season, even better! But if you’re using frozen, make sure to thaw and drain them first to avoid excess moisture in the cake.
- Don’t Overmix: When combining your ingredients, mix just until everything is blended. Overmixing can lead to a tougher cake. A few lumps in the batter are perfectly fine!
- Grease the Pan Well: Make sure you grease your baking pan generously to prevent sticking. If you’re feeling fancy, you can line it with parchment paper for an easy release.
- Check for Doneness: Ovens can vary, so keep an eye on your cake towards the end of the baking time. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready!
- Let It Cool Properly: Allow the cake to cool in the pan for at least 10-15 minutes before transferring it to a wire rack. This helps it set up nicely and prevents it from crumbling.
- Customize the Glaze: For an extra touch, you can add a splash of vanilla extract or almond extract to the glaze for enhanced flavor. It’s those little tweaks that make a big difference!
- Serve with Whipped Cream: If you want to elevate your dessert, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. It adds a lovely creaminess that pairs perfectly with the fruity cake!
Variations
If you’re feeling adventurous and want to switch things up with your Strawberry Honeybun Cake, I’ve got some fun ideas for you! This recipe is super versatile, so let your creativity shine!
- Berry Medley: Swap out strawberries for a mix of your favorite berries like blueberries, raspberries, or blackberries. Each fruit brings its own unique flavor and makes for a colorful cake!
- Peachy Keen: Use fresh or canned peaches instead of strawberries for a deliciously summery twist. Just be sure to drain any canned peaches well before chopping.
- Spiced Up: Add a teaspoon of nutmeg or even a dash of cardamom to the batter for an extra layer of warmth and spice. It pairs beautifully with the cinnamon!
- Chocolate Drizzle: For all the chocolate lovers out there, drizzle some melted chocolate over the cooled cake instead of the glaze. It adds a rich, decadent touch!
- Lemon Zest: Brighten up the flavor by mixing in a tablespoon of lemon zest to the batter. That citrusy zing complements the sweetness of the strawberries perfectly!
- Nutty Addition: Toss in some chopped walnuts or pecans for a delightful crunch. Just fold them into the batter before pouring it into the pan for an added texture.
- Coconut Bliss: Mix in some shredded coconut to the batter for a tropical vibe. It pairs wonderfully with the sweetness of the strawberries.
So, go ahead and experiment! Each variation brings something special to the table, and you might just discover a new favorite version of this scrumptious Strawberry Honeybun Cake!
Storage & Reheating Instructions
Once you’ve devoured a few delicious slices of your Strawberry Honeybun Cake, you might be wondering how to store the leftovers (if there are any!). Don’t worry, I’ve got you covered!
To keep your cake fresh and tasty, store it in an airtight container at room temperature for up to 2 days. If you want to keep it for a bit longer, transfer it to the fridge, where it’ll stay good for about a week. Just make sure it’s well covered to prevent it from drying out or absorbing any unwanted odors.
If you’re craving that warm, freshly-baked goodness later on, reheating is super simple! Just pop a slice in the microwave for about 15-20 seconds. Keep an eye on it to avoid overheating, as you want it just warm, not hot. You can also reheat it in the oven at 350°F (175°C) for about 10 minutes or until warmed through. Wow, the aroma will have your mouth watering all over again!
And hey, if you’ve got any glaze left over, drizzle a little on top after reheating for that extra touch of sweetness. Enjoy your leftovers just as much as the first slice!
Nutritional Information Disclaimer
Just a quick note: the nutritional information provided for the Strawberry Honeybun Cake is an estimate and can vary based on the specific ingredients and brands you use. I always recommend checking the labels of your products for the most accurate details. Remember, while this cake is delicious, it’s meant to be enjoyed as part of a balanced diet. So, indulge a little, and savor every bite!
FAQ Section
Can I use a different cake mix?
Absolutely! While I love the classic yellow cake mix for this Strawberry Honeybun Cake, you can experiment with any flavor you enjoy, like chocolate or vanilla. Just keep in mind that it might change the overall flavor profile a bit!
How do I know when the cake is done?
Great question! The best way to check for doneness is by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, you’re good to go! If it’s still wet, give it a few more minutes in the oven.
Can I make this cake ahead of time?
Yes! This Strawberry Honeybun Cake actually tastes even better the next day as the flavors meld together. Just make sure to store it properly in an airtight container. You can also do the glaze right before serving for that fresh touch!
What if I don’t have sour cream?
No worries! You can substitute sour cream with plain yogurt or even buttermilk if you have it on hand. They’ll give a similar moisture and tang to the cake.
Is it possible to freeze this cake?
Definitely! If you want to freeze your Strawberry Honeybun Cake, wrap individual slices tightly in plastic wrap or aluminum foil and store them in a freezer-safe container. It’ll be good for up to 3 months. Just thaw it in the fridge overnight before enjoying!
Call to Action
I’d love to hear how your Strawberry Honeybun Cake turns out! After you’ve whipped up this delicious treat, drop a comment below to share your thoughts or any fun variations you tried. If you enjoyed the recipe, please give it a rating—it really helps fellow bakers find this scrumptious cake! And don’t forget to share your beautiful creations on social media. Tag me so I can see your baking magic in action! Happy baking, friends!
Print
Strawberry Honeybun Cake: 12 Reasons to Indulge Today
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious strawberry honeybun cake, perfect for dessert.
Ingredients
- 1 box yellow cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 eggs
- 1 cup strawberries, chopped
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the cake mix, sour cream, vegetable oil, and eggs until smooth.
- In a separate bowl, combine brown sugar and cinnamon.
- Pour half of the cake batter into a greased baking pan.
- Sprinkle half of the brown sugar mixture over the batter.
- Add chopped strawberries on top.
- Pour the remaining batter over the strawberries.
- Top with the remaining brown sugar mixture.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before mixing powdered sugar and milk for glaze.
- Drizzle the glaze over the cooled cake.
Notes
- Store leftovers in an airtight container.
- This cake can be served warm or cold.
- For extra flavor, add vanilla extract to the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Strawberry Honeybun Cake, dessert, cake recipe