Name: Strawberry Honeybun Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 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)

Jump to Recipe

If you are craving a dessert that feels like a warm hug and a burst of fresh strawberry sweetness all at once, the Strawberry Honeybun Cake Recipe is your new best friend. This moist, tender cake combines the classic charm of strawberry cake mix with a luscious strawberry cream icing, creating a delightfully rich yet light confection that’s perfect for any occasion. Easy to whip up and irresistibly delicious, this cake will quickly become a staple in your baking repertoire and a favorite among friends and family.

Strawberry Honeybun Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, high-quality ingredients is the secret to achieving that perfect balance of flavor and texture in your Strawberry Honeybun Cake Recipe. Each item plays a crucial role, from the tangy sour cream that adds moisture to the rich butter that makes the frosting creamy and dreamy.

Strawberry cake mix: The base that provides vibrant strawberry flavor and a soft crumb without any fuss.
Vegetable oil (1/2 cup): Keeps the cake incredibly moist and tender.
Large eggs (3): Bind everything together for structure and richness.
Sour cream (1 cup): Adds a subtle tang and tenderizes the cake for that perfect melt-in-your-mouth feel.
Whole milk (1/2 cup): Enhances the cake’s moistness and helps create a silky batter.
Vanilla extract (1 teaspoon): Boosts the overall flavor with warm, aromatic notes.
Unsalted butter, softened (1/2 cup): Key to a creamy, luscious strawberry cream icing.
Powdered sugar (2 cups): Sweetens and thickens the frosting for that perfect spreadable texture.
Strawberry jam or pureed fresh strawberries (2 tablespoons, optional): Adds an extra burst of fresh strawberry goodness to the icing.

How to Make Strawberry Honeybun Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish to ensure your cake doesn’t stick. This little step sets the stage for a perfectly baked cake that will come out cleanly and look as beautiful as it tastes.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the vegetable oil, eggs, sour cream, whole milk, and vanilla extract until everything is smooth and well combined. This mixture adds richness and moisture, giving the cake that tender crumb we all adore.

Step 3: Combine with Cake Mix

Gradually add the strawberry cake mix to your wet ingredients, folding gently until just combined. Overmixing can make the cake tough, so slow and steady wins this race. You’ll notice the batter taking on a beautiful pink hue that promises deliciousness in every bite.

Step 4: Bake the Cake

Pour the batter evenly into your prepared pan, smoothing the surface with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The aroma will fill your kitchen with a sweet strawberry scent that’s absolutely irresistible.

Step 5: Cool Before Icing

Allow the cake to cool in the pan for about 10 to 15 minutes. This cooling period helps the cake set a bit, making it easier to frost without the icing melting into a puddle.

Step 6: Make the Strawberry Cream Icing

While the cake cools, beat the softened butter and powdered sugar together until creamy and smooth. Stir in the vanilla extract and your strawberry jam or pureed strawberries, if using. This frosting is more than just sweet—it’s a luscious, creamy topping that elevates the cake from delightful to unforgettable.

Step 7: Frost the Cake

Spread the strawberry cream icing evenly over the cooled cake. Take your time here—the frosting adds that irresistible final touch of flavor and creates a beautiful, inviting surface ready for slicing and serving.

Step 8: Serve and Enjoy

Cut your cake into squares and enjoy immediately, or save some for later. Each bite offers a perfect mix of moist strawberry cake and creamy, flavorful icing that tastes like pure joy.

How to Serve Strawberry Honeybun Cake Recipe

Garnishes

While the cake shines on its own, adding fresh strawberry slices or a sprinkle of finely chopped toasted nuts adds a lovely texture contrast and an extra pop of color. A light dusting of powdered sugar can also bring an elegant, bakery-style finish.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A fresh berry salad or a crisp glass of lemonade also complements the sweetness nicely, making it perfect for brunch or afternoon tea.

Creative Ways to Present

Try serving your Strawberry Honeybun Cake Recipe in individual portions using pretty dessert plates, or stack layers for a mini strawberry honeybun cake tower. Drizzling a bit of leftover strawberry jam atop each slice before serving intensifies the berry flavor and adds a glossy finish that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Your strawberry cake can be stored in an airtight container at room temperature for up to two days. For longer freshness, keep it in the fridge where it will last about 4 to 5 days. Make sure to cover it well so the icing doesn’t dry out or absorb other fridge smells.

Freezing

If you want to enjoy this delightful cake later, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It freezes beautifully for up to three months—just thaw overnight in the fridge before serving.

Reheating

Serve your Strawberry Honeybun Cake at room temperature or gently warm slices in the microwave for 10 to 15 seconds to soften the frosting slightly and bring back that fresh-baked taste sensation.

FAQs

Can I use fresh strawberries instead of cake mix?

While fresh strawberries add wonderful flavor, the cake mix provides structure and ease. You can enhance the mix by folding in chopped strawberries for extra freshness and texture.

Is the strawberry cream icing difficult to make?

Not at all! It’s as simple as beating butter and powdered sugar until smooth, then adding your flavorings. Anyone can whip it up, and the result is always deliciously rewarding.

Can I make this cake dairy-free?

Yes! Substitute the sour cream and milk with dairy-free alternatives like coconut milk and vegan sour cream, and use a dairy-free butter for the icing. The cake will still be moist and flavorful.

What if I don’t have strawberry jam? Can I skip it?

You can skip the jam, but it adds a lovely intensity to the icing. If you have fresh strawberries handy, puree them for a natural substitute that brightens up the frosting.

How do I know when the cake is done baking?

Insert a toothpick in the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to come out of the oven.

Final Thoughts

There is truly something magical about a cake that feels like a hug, and the Strawberry Honeybun Cake Recipe fits that description perfectly. Whether it’s a special celebration or just a treat-yourself day, this recipe is a foolproof way to bring joy and sweetness into any moment. So grab your ingredients, roll up your sleeves, and dive into making what might just be your new favorite cake!

Strawberry Honeybun Cake Recipe

★★★★★

5.2 from 20 reviews

Author: Sarah
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Strawberry Honeybun Cake is a delightful, moist dessert featuring a tender strawberry-flavored cake base topped with a luscious strawberry cream icing. Made from a strawberry cake mix and enriched with sour cream and whole milk, this cake offers a perfect balance of sweetness and creamy texture, ideal for any occasion.

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish to prevent sticking.
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 into the wet ingredients, stirring gently until just combined. Be careful not to overmix to maintain a tender crumb.
Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Remove the cake from the oven and allow it to cool for about 10 to 15 minutes to set and become easier to frost.
Make the Icing: While the cake cools, beat the softened butter and powdered sugar together until creamy and smooth. Add the vanilla extract and strawberry jam or pureed strawberries, mixing thoroughly to incorporate all flavors.
Frost the Cake: Once the cake has cooled to room temperature, spread the strawberry cream icing evenly over the top with a spatula or knife.
Serve & Enjoy: Slice the cake into 12 squares and serve. Enjoy the moist texture and sweet strawberry cream icing together for a delicious treat!

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 for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer.
Extra Toppings: Consider adding chopped nuts such as pecans or walnuts, or fresh strawberry slices on top for added texture and enhanced flavor.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American