This Strawberry Honeybun Cake is soft, moist, and filled with sweet strawberry flavor, just like the image. It has a tender vanilla-style cake base with a strawberry swirl inside, finished with a thick pink strawberry glaze that drips beautifully over the sides. The fresh strawberries on top make it extra pretty and perfect for strawberry lovers. This is an easy, crowd-pleasing dessert that feels homemade and comforting.
Ingredients
Cake
- 1 box vanilla or white cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup sour cream
- 1/2 cup strawberry preserves or strawberry pie filling
Strawberry Swirl
- 1/2 cup strawberry preserves or strawberry pie filling
- 1 tsp cinnamon (optional, traditional honeybun touch)
Strawberry Glaze
- 2 cups powdered sugar
- 3–4 tbsp milk or cream
- 2–3 tbsp strawberry puree or strawberry syrup
Topping
- Fresh strawberries
Preparation Steps
Step 1: Prepare the Batter
Preheat oven to 350°F (175°C).Grease an 8×8 or 9×9 baking pan.In a large bowl, mix cake mix, eggs, oil, and sour cream until smooth.
Step 2: Assemble the Cake
Pour half of the batter into the pan.Spoon strawberry preserves over the batter and gently swirl with a knife.Add remaining batter on top.Add extra strawberry preserves and lightly swirl again.
Step 3: Bake
Bake for 40–45 minutes or until a toothpick comes out mostly clean.Allow cake to cool slightly.
Step 4: Make the Glaze
In a bowl, whisk powdered sugar, milk, and strawberry puree until smooth and pourable.
Step 5: Glaze and Decorate
Pour glaze over warm cake so it drips down the sides.Top with fresh strawberries before serving.
Cooking Notes
- Do not overmix the batter or the cake may be dense
- Swirl gently to keep clear strawberry layers
- Glaze while cake is warm for best drip effect
- Use thick strawberry preserves to avoid sinking
- Let cake set 10 minutes before slicing
Variation
- Use strawberry cake mix for deeper strawberry flavor
- Add white chocolate chips to the batter
- Swirl cream cheese mixed with sugar for a cheesecake-style layer
- Replace strawberry with raspberry or cherry preserves
- Bake in a loaf pan for thick slices
Tips
- Use room-temperature eggs for even mixing
- If glaze is too thick, add milk 1 tsp at a time
- If glaze is too thin, add powdered sugar
- Fresh strawberries should be added just before serving
- Store leftovers covered in the fridge
Serving Suggestions
- Serve warm for a gooey glaze texture
- Add whipped cream or vanilla ice cream
- Perfect for brunch, potlucks, or dessert
- Slice into squares for easy serving
- Pair with coffee or tea
Prep Time / Cooking Time / Total Time
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Nutritional Info (Approximate per slice)
Calories: 390
Carbohydrates: 52g
Protein: 5g
Fat: 18g
Sugar: 36g
FAQs
Can I make this ahead of time?
- Yes, bake the cake a day ahead and glaze before serving.
Does this need refrigeration?
- Yes, especially if topped with fresh strawberries.
Can I freeze this cake?
- Freeze without glaze for best results.
What pan size works best?
- An 8×8 gives thick, bakery-style slices.
Can I skip the cinnamon?
- Yes, it is optional.
Conclusion
Strawberry Honeybun Cake is a soft, moist, and sweet dessert with a rich strawberry swirl and glossy pink glaze that matches the image perfectly. It is easy to make, beautiful to serve, and full of comforting strawberry flavor.