Strawberry Honeybun Cake Delight

Moist yellow cake swirled with cinnamon brown sugar and fresh strawberries then drizzled with strawberry cream icing this Strawberry Honeybun Cake is the definition of comfort dessert. I love how quick and effortless it comes together with simple ingredients you probably already have in your pantry. The creamy icing soft crumb and sweet swirl make every bite rich but balanced. I turn to this recipe when I need a crowd-pleaser that always delivers

The cake’s strawberry cinnamon swirl reminds me of spring picnics with my family and the first time I made it for brunch the entire pan disappeared before lunchtime

Ingredients

• Yellow cake mix: gives this cake its light fluffy base and reliable texture look for one without artificial aftertaste
• Large eggs: bind the batter and add richness use fresh eggs for best results
• Vegetable oil: brings moisture opt for a neutral oil to keep flavors pure
• Sour cream: makes the crumb exceptionally tender and adds a subtle tang use full fat for richest results
• Brown sugar: brings warmth and a caramel note light or dark both work
• Ground cinnamon: deepens the flavor and adds cozy spice pick a fragrant variety for maximum aroma
• Chopped strawberries: provide bright sweetness and bursts of color choose ripe but firm berries
• Powdered sugar: creates a smooth icing sift for lump free results
• Heavy cream: mixes with the sugar for a luscious strawberry cream texture use very cold cream for best whip

• For the very best cake: pick strawberries that are deep red with shiny skin and no soft spots a spoon of strawberry jam in your icing can intensify the berry flavor

Step-by-Step Instructions

Preheat and Prepare:

Start by heating your oven to three hundred fifty degrees Fahrenheit and greasing a nine by thirteen inch baking pan either with soft butter or a generous spray to prevent sticking

Make the Batter:

In a large bowl combine the yellow cake mix eggs vegetable oil and sour cream Mix with a hand mixer or sturdy spatula until you see no streaks and the batter is smooth and thick

Mix the Strawberry Swirl:

In a separate bowl toss the brown sugar ground cinnamon and chopped strawberries until the fruit is evenly coated and the sugar looks like damp sand

Layer and Swirl:

Pour half of the cake batter into your prepared pan then sprinkle half the strawberry cinnamon mixture over that Add the rest of the batter and top with the remainder of the strawberry mixture To create a marbled effect use a butter knife to gently swirl the layers together moving your hand in wide figure eights Do not overmix as you want visible ribbons

Bake the Cake:

Slide the pan onto the center rack and bake for thirty five to forty minutes The cake is done when the top springs back to a gentle touch and a toothpick inserted in the center comes out clean; a few moist crumbs are fine

Make the Icing:

While the cake bakes whisk together powdered sugar and heavy cream in a small bowl until the mixture is glossy and pourable For extra strawberry flavor mix in a tablespoon or two of strawberry puree or jam

Cool and Ice:

Let the cake cool for about fifteen minutes Slip a piece of parchment underneath the pan if drizzling to catch any icing drips Drizzle the icing slowly over the still warm cake so it soaks in slightly but still forms a pretty glaze

Serve:

Slice into generous squares and serve either warm or at room temperature Store any leftover icing in the fridge and rewhisk before using

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My favorite part of this cake is the cinnamon strawberry swirl; it always reminds me of baking with my kids on chilly mornings Strawberries against the warm cinnamon take me right back to lazy Sunday breakfasts with the family gathered around the kitchen table

Storage Tips

Once cooled keep the cake covered tightly at room temperature and it will stay soft for up to three days For longer storage wrap pieces in plastic and freeze They thaw beautifully on the counter If you make the icing ahead keep it in the fridge and rewhisk before drizzling

Ingredient Substitutions

Plain Greek yogurt can stand in for sour cream For a different fruit flavor try blueberries or raspberries A gluten free cake mix works without trouble If you run out of brown sugar use half white sugar and half honey for that signature warmth

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Serving Suggestions

This cake loves a little whipped cream or extra sliced strawberries on top For brunch serve with hot coffee and if you are celebrating add a scoop of vanilla ice cream Drizzle a touch more icing just before serving for extra wow

Cultural Context

Honeybun cakes have their roots in classic Southern baking which is all about comfort and sharing This strawberry twist feels just right for spring and summer potlucks and always sparks a little nostalgia for old fashioned treats

Recipe FAQs

→ Can I use a different cake mix?

Yes, while yellow cake mix offers a light, tender crumb, you can substitute with other varieties to suit your preference.

→ Is it possible to prepare the icing in advance?

Absolutely, the strawberry cream icing can be made ahead and kept chilled until ready to drizzle.

→ Can fresh strawberries be used in the swirl?

Yes, fresh strawberries chopped finely work well to add bursts of fruity flavor throughout the batter.

→ How can I make this dessert gluten-free?

Simply swap the yellow cake mix with a gluten-free version to accommodate gluten restrictions without sacrificing taste.

→ What can substitute sour cream in the batter?

Plain yogurt or buttermilk can replace sour cream, maintaining moisture and richness.