Here’s a rich, sweet, and fruity twist on a classic Southern dessert: the Strawberry Honeybun Cake. Think of it as a fusion of a honeybun’s gooey cinnamon layers with the bright flavor of strawberries!
🍓 Strawberry Honeybun Cake Recipe
Ingredients:
For the Cake:
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1 box strawberry cake mix
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4 large eggs
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3/4 cup vegetable oil
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1 cup sour cream
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1/4 cup milk
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1/2 cup strawberry preserves or jam (plus extra for swirl, optional)
For the Honeybun Filling:
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1/2 cup brown sugar
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1 tablespoon ground cinnamon
For the Glaze:
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1 cup powdered sugar
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2 tablespoons milk
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1/2 teaspoon vanilla extract
Instructions:
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Preheat Oven:
Preheat to 325°F (165°C). Grease a 9×13-inch baking dish. -
Mix the Cake Batter:
In a large bowl, mix the cake mix, eggs, oil, sour cream, milk, and 1/2 cup strawberry preserves until smooth. -
Prepare Filling:
In a small bowl, mix brown sugar and cinnamon. -
Assemble:
Pour half the cake batter into the pan. Sprinkle evenly with the cinnamon-sugar mixture. Spoon or swirl a few extra teaspoons of strawberry preserves on top (optional). Pour the remaining batter over everything and smooth the top. -
Bake:
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. -
Make the Glaze:
While the cake bakes, mix powdered sugar, milk, and vanilla until smooth. -
Glaze the Cake:
As soon as the cake comes out of the oven, pour the glaze evenly over the hot cake. Let it soak in as it cools.
Let it cool slightly before serving warm or at room temperature. It’s especially delicious with whipped cream or fresh sliced strawberries.
Would you like a version with cream cheese frosting or a strawberry crunch topping?