Strawberry Honeybun Cake – Moist, Sweet, Southern-Style Dessert with Strawberry Swirl

January 5, 2026 by admin

Tips :

Use preserves or pie filling for deep strawberry flavor—jam may be too thick.
Pour glaze while the cake is still warm for perfect absorption.
If your preserves are too thick, microwave for 10 seconds to loosen.
Store leftovers covered at room temperature for 3 days or refrigerated for 1 week.
For a bakery-style look, add a second thin glaze layer after the first one sets.

Prep Time: 10 minutes

Cooking Time: 35–40 minutes

Total Time: 45–50 minutes

Nutritional Information (per slice, approx.):

Calories: 380
Protein: 4g
Sodium: 260mg

FAQs

1. Can I use fresh strawberries instead of preserves?

Yes—cook them down with sugar to create a thicker filling so they don’t sink.

2. Can I use a white or strawberry cake mix?

Absolutely! Strawberry cake mix makes the flavor even stronger.

3. Why did my cake sink in the middle?

It likely needed a few more minutes of baking or was overmixed.

4. Can I make this cake the day before?

Yes—this cake tastes even better the next day as the glaze soaks in.

5. Can I freeze Strawberry Honeybun Cake?

Yes—freeze without glaze, then apply glaze after thawing.

Conclusion

Strawberry Honeybun Cake is a moist, rich, and show-stopping dessert that transforms a classic honeybun into an irresistible strawberry-filled treat. With its layers of cinnamon, sweet strawberry swirls, and buttery vanilla glaze, this cake is guaranteed to become a family favorite. Whether you’re making it for a holiday, a church gathering, a birthday, or a simple weekday dessert, every slice delivers sweetness, comfort, and Southern charm.

For the Cake

1 box yellow cake mix
¾ cup sour cream
½ cup vegetable oil
4 large eggs
½ cup milk
1 teaspoon vanilla extract

Strawberry Swirl Mixture

1 cup strawberry preserves or strawberry pie filling
1 teaspoon lemon juice
½ teaspoon vanilla extract

Cinnamon Brown Sugar Layer

1 cup brown sugar, packed
1 ½ teaspoons cinnamon
Optional: ¼ teaspoon nutmeg for warmth

Vanilla Glaze

2 cups powdered sugar
3–4 tablespoons milk
1 teaspoon vanilla extract
Optional: 1 tablespoon melted butter for richness

Instructions

Step 1: Prepare the cake batter

In a large bowl, mix yellow cake mix, sour cream, vegetable oil, eggs, milk, and vanilla until the batter is smooth and creamy. Do not overmix.

Step 2: Make the strawberry swirl

In a small bowl, stir together strawberry preserves, lemon juice, and vanilla. This gives the strawberry flavor brightness and depth.

Step 3: Mix the cinnamon sugar

Combine brown sugar, cinnamon, and optional nutmeg in a separate bowl. Set aside.

Step 4: Layer the cake

Pour half the cake batter into a greased 9×13 pan.
Sprinkle half the cinnamon sugar mixture over the batter.
Spoon half of the strawberry mixture in dollops across the surface.

Step 5: Repeat the layers

Pour the remaining cake batter on top.
Add the remaining cinnamon mixture.
Add the remaining strawberry mixture in dollops.
Use a butter knife to swirl gently—don’t overmix.

Step 6: Bake the cake

Preheat the oven to 350°F (175°C).
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Add the glaze

While the cake is warm, whisk together powdered sugar, milk, vanilla, and melted butter (optional).
Pour the glaze evenly over the warm cake so it melts into the top and creates a classic honeybun shine.

Step 8: Cool and slice

Allow the cake to cool for 15–20 minutes before slicing. Serve warm or room temperature.

Notes

For the richest flavor and moistest texture, use sour cream instead of yogurt. Sour cream helps the cake stay soft and tender for days. Also, be careful not to over-swirl—distinct strawberry ribbons make the cake visually stunning and flavorful.