Name: Strawberry Honeybun Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box strawberry cake mix; 1/2 cup vegetable oil; 3 large eggs; 1 cup sour cream; 1/2 cup whole milk; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons strawberry jam or pureed fresh strawberries (optional for added flavor)

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If you are craving a irresistibly moist and flavor-packed treat that brightens any gathering, the Strawberry Honeybun Cake Recipe is exactly what you need. This cake combines the light, fruity sweetness of strawberry with a luscious, creamy strawberry buttercream that feels like a warm hug on a plate. Each bite melts in your mouth with a perfect balance of tangy and sweet, making it an unforgettable crowd-pleaser. Whether you’re baking for a special occasion or simply indulging in a comforting dessert, this Strawberry Honeybun Cake Recipe will quickly become a beloved classic in your kitchen.

Strawberry Honeybun Cake Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is the key to achieving a perfectly tender and flavorful cake. These simple staples work together to create the moist crumb, rich texture, and bright strawberry taste that make this cake so special.

1 box strawberry cake mix: Provides the essential base with vibrant strawberry flavor and a soft crumb.
1/2 cup vegetable oil: Keeps the cake moist and tender without overpowering the flavor.
3 large eggs: Bind the ingredients and contribute to a delicate, airy structure.
1 cup sour cream: Adds just the right amount of tanginess and extra moisture.
1/2 cup whole milk: Enhances the richness and smooth texture of the cake batter.
1 teaspoon vanilla extract: Brings depth and warmth to balance the fruity notes.
1/2 cup unsalted butter (softened): For the creamy strawberry cream icing that tops the cake perfectly.
2 cups powdered sugar: Sweetens the icing without grittiness, allowing it to be silky smooth.
1 teaspoon vanilla extract (for icing): Adds a subtle aromatic lift to the frosting.
2 tablespoons strawberry jam or pureed fresh strawberries: Optional but highly recommended for intensified strawberry flavor in the icing.

How to Make Strawberry Honeybun Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish with a little butter or nonstick spray. Lightly flour the pan to ensure your cake releases effortlessly after baking. This step is a little one, but it sets you up for success!

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the vegetable oil, eggs, sour cream, whole milk, and vanilla extract until everything is perfectly combined and smooth. This mixture creates the creamy foundation that makes the cake so tender.

Step 3: Combine with Cake Mix

Gradually sprinkle in the strawberry cake mix, stirring gently to combine. Be careful not to overmix here; you want the batter smooth but still light. Overmixing can toughen the cake, and we definitely don’t want that.

Step 4: Bake to Perfection

Pour your batter evenly into the prepared pan and smooth the top. Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. The cake will have a lovely risen dome and a beautiful strawberry aroma that’s just hard to resist.

Step 5: Cool the Cake

Allow the cake to cool in the pan for 10 to 15 minutes. This cooling period is crucial: it helps the cake set so your icing won’t melt and slide off when you spread it.

Step 6: Make the Strawberry Cream Icing

While the cake is cooling, beat the softened butter with powdered sugar until creamy and fluffy. Add in vanilla extract and your choice of strawberry jam or pureed fresh strawberries to get that fruity punch in every bite. Whip it until smooth and spreadable.

Step 7: Frost and Serve

Once the cake is cool to the touch, spread the strawberry cream icing evenly over the top in a thick, inviting layer. Then slice it into generous squares and get ready to enjoy the comforting flavors that make the Strawberry Honeybun Cake Recipe so irresistible.

How to Serve Strawberry Honeybun Cake Recipe

Garnishes

Garnishing your cake elevates its look and flavor. Fresh strawberry slices arranged on top or a sprinkle of finely chopped nuts like pecans add a delightful crunch and a touch of elegance. A light dusting of powdered sugar is a lovely finishing touch that makes the cake photo-ready.

Side Dishes

This cake pairs wonderfully with a scoop of smooth vanilla ice cream or a dollop of freshly whipped cream to balance the sweetness. For a brunch spread, a cup of rich coffee or herbal tea complements the fruity flavor, making each bite even more enjoyable.

Creative Ways to Present

Looking to wow your guests? Try serving the Strawberry Honeybun Cake Recipe in individual glass jars layered with additional strawberry jam and whipped cream for a charming dessert parfait. Or dust the top with edible flowers for a stunning springtime presentation.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly with plastic wrap and store it in the refrigerator. This will keep it fresh for up to 4 days, preserving the moist crumb and creamy icing. Just remember to bring it to room temperature before serving for the best experience.

Freezing

This cake freezes beautifully. Wrap individual slices or the entire cake snugly in plastic wrap and then aluminum foil to avoid freezer burn. It can be kept frozen for up to 3 months. Thaw it overnight in the fridge before enjoying.

Reheating

Warm your cake slices gently in the microwave for 10 to 15 seconds to bring back that fresh-baked feel. If reheating a larger piece, cover it with a damp paper towel to keep moisture locked in. This cake tastes amazing even the next day with just a little warmth.

FAQs

Can I use regular butter instead of unsalted butter for the icing?

Absolutely! Just reduce any additional salt in your recipe slightly. Using salted butter can add a subtle depth of flavor, but unsalted gives you more control over seasoning.

Is it possible to make this cake dairy-free?

Yes, simply substitute the sour cream and milk with your favorite plant-based alternatives like almond milk or coconut milk, and use a dairy-free sour cream to keep the texture just right.

Can I use fresh strawberries in the batter instead of jam?

You could try adding finely chopped fresh strawberries, but keep in mind it might add extra moisture and slightly change the texture. The jam or puree is preferred for consistent strawberry flavor throughout the icing.

How do I prevent the icing from melting on the cake?

Make sure the cake is completely cooled before frosting. If the cake is even slightly warm, the butter in the icing will soften and can run, so patience is key here.

Can I make this cake in a bundt pan instead of a baking dish?

Yes! Just adjust the baking time accordingly and keep an eye on doneness with a toothpick. A bundt pan creates a beautiful presentation and the same delicious taste.

Final Thoughts

There is something truly magical about the way the Strawberry Honeybun Cake Recipe comes together — it’s simple, comforting, and bursting with fresh strawberry goodness that brightens any day. Whether you’re a seasoned baker or trying your hand at cake for the first time, this recipe offers a rewarding, delicious experience you’ll want to make again and again. So go ahead, treat yourself and your loved ones; this cake is happiness you can slice and share.

Strawberry Honeybun Cake Recipe

★★★★★

5 from 6 reviews

Author: Gabriel
Total Time: 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Strawberry Honeybun Cake is a moist and flavorful dessert featuring a strawberry cake base from a boxed mix, enriched with sour cream and a creamy strawberry-flavored buttercream icing. Perfect for celebrations or an everyday treat, it combines easy-to-use ingredients with a luscious, homemade frosting that highlights the sweet, fresh taste of strawberries.

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish to prepare for the cake batter.
Mix the Wet Ingredients: In a large bowl, whisk together the vegetable oil, eggs, sour cream, whole milk, and vanilla extract until the mixture is smooth and well combined.
Combine with Cake Mix: Gradually add the strawberry cake mix to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake: Remove the cake from the oven and allow it to cool for 10 to 15 minutes to firm up before frosting.
Make the Icing: While the cake cools, beat the softened butter together with powdered sugar until smooth and creamy. Add vanilla extract and strawberry jam or pureed strawberries, mixing until fully incorporated.
Frost the Cake: Spread the strawberry cream icing evenly over the surface of the cooled cake to cover it completely.
Serve & Enjoy: Slice the cake into 12 equal squares and serve. Enjoy the delicious moist cake paired with creamy strawberry icing!

Notes

Substitutes: For a dairy-free option, replace sour cream and whole milk with almond milk, coconut milk, or dairy-free sour cream alternatives.
Freezing: This cake freezes well up to 3 months. Wrap tightly with plastic wrap and aluminum foil before freezing to maintain freshness.
Extra Toppings: Enhance texture and flavor by adding chopped nuts or fresh strawberry slices as garnish.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American