Strawberry Honeybun Cake

Posted by: Authentic Flavors Made Easy

This Strawberry Honeybun Cake is a soft, moist vanilla cake swirled with cinnamon and strawberry preserves, then topped with a sweet strawberry glaze. It’s an easy, bakery-style dessert that’s perfect for brunch, celebrations, or anytime you’re craving a fruity treat.

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 1 hour
Servings: 12

Ingredients

For the Cake

• 1 box (15.25 oz/432 g) vanilla or white cake mix
• 3 large eggs
• ¾ cup (180 ml) vegetable oil
• 1 cup (240 ml) sour cream
• 1 teaspoon vanilla extract

For the Strawberry Swirl

• ½ cup (160 g) strawberry preserves
• ½ cup (100 g) light brown sugar
• 2 teaspoons ground cinnamon

For the Strawberry Glaze

• 2 cups (240 g) powdered sugar
• 3 tablespoons strawberry preserves
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

Optional Garnish

• Fresh sliced strawberries
• Freeze-dried strawberry crumbs
• White chocolate shavings

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, beat together the cake mix, eggs, vegetable oil, sour cream, and vanilla until smooth.
3. In a small bowl, combine the brown sugar and cinnamon.
4. Spread half of the cake batter into the prepared baking dish.
5. Dollop the strawberry preserves over the batter and gently swirl with a knife.
6. Sprinkle the cinnamon-sugar mixture evenly over the preserves.
7. Spread the remaining batter on top and smooth the surface.
8. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool for 15 minutes.
10. In a medium bowl, whisk together the powdered sugar, strawberry preserves, milk, and vanilla until smooth. Add more milk if needed for a pourable consistency.
11. Pour the glaze over the warm cake and spread evenly.
12. Garnish with fresh strawberries, freeze-dried strawberry crumbs, or white chocolate shavings, if desired.

Serving Suggestions

• Vanilla ice cream
• Fresh whipped cream
• Fresh strawberries
• Hot coffee
• Iced tea

Tips

• Warm the strawberry preserves slightly for easier swirling.
• Avoid overmixing the batter to keep the cake light and fluffy.
• Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
• The cake can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.