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Looking to create a delicious strawberry honeybun cake that takes just 30 minutes?
A simple box of strawberry cake mix becomes a mouthwatering treat with a rich cinnamon swirl and cream cheese middle. This cake serves 12 people perfectly and makes any occasion special. The addition of sour cream will give a wonderfully moist texture. The strawberry glaze combines powdered sugar and jam to create an irresistible fruity finish.
This versatile recipe offers amazing storage options. Keep it at room temperature for 3 days or freeze it up to 3 months. Not a fan of strawberry? White or vanilla cake mix works just as well.
Let’s create this quick and delicious treat together!
Essential Ingredients for Perfect Results
The perfect strawberry honeybun cake starts with gathering the right ingredients. A box of strawberry cake mix forms your base. You’ll need four large eggs at room temperature that help bind everything together.
The creamy texture comes from 8 ounces of cream cheese softened at room temperature. A 2/3 cup of vegetable oil keeps everything moist while baking. The signature honeybun sweetness needs 1 cup of brown sugar.
That classic swirl we all love comes from 2 teaspoons of ground cinnamon. The irresistible strawberry glaze needs these key ingredients:
- 2 cups of confectioners sugar (sifted to remove lumps)
- 1/4 cup whole milk
- 1 teaspoon strawberry extract
- Optional: red food coloring to make it look even better
The strawberry flavor gets better with 2 tablespoons of strawberry jam or fresh strawberry puree. A 1/2 teaspoon of vanilla extract adds depth to the overall flavor profile.
You might want to add 1 cup of sour cream for extra moisture. A 1/2 cup water works well too if you need to adjust the consistency. Chef Ina Garten suggests using high-quality strawberry jam for a stronger flavor in the glaze.
Room temperature ingredients blend together smoothly, especially when you have eggs and cream cheese. The powdered sugar needs sifting beforehand to get that silky-smooth glaze texture.
Fresh strawberry puree makes a great natural alternative to strawberry jam in the glaze. Your strawberry honeybun cake will have the perfect mix of fruity sweetness and warm spices when you choose these ingredients carefully.
Step-by-Step Mixing Process
Time to mix our strawberry honeybun cake! The oven should be preheated to 325°F. A 13 x 9-inch baking pan needs a good coating of vegetable shortening.
Your heavy-duty stand mixer will combine the strawberry cake mix, sour cream, oil, water, eggs, and vanilla extract. Beat everything for 2 minutes until you get a smooth, lump-free batter. A hand mixer works just as well if that’s what you have.
The prepared batter should go into your greased pan – but only half of it. Spread it evenly to create your base layer. Mix brown sugar and ground cinnamon in a separate bowl until they blend together. This mixture gets sprinkled evenly over your first batter layer.
The remaining batter should be dolloped carefully on top. A spatula will help spread the batter to cover that cinnamon-sugar filling completely. This method will give a perfect distribution of flavors throughout your cake.
Strawberry extract could boost the berry flavor. Notwithstanding that, your cake’s delightful flavor comes from the strawberry cake mix base anyway.
Cream cheese makes a great substitute for sour cream if you want extra moisture. Room temperature dairy ingredients will mix better and bake more evenly.
The cake needs 30-35 minutes in your preheated oven. A toothpick stuck in the center should come out clean when it’s done. Let the cake cool completely in its pan before adding any glaze or frosting.
A special finishing touch comes from processing dried strawberries with granulated sugar and lemon zest in a food processor until you get a fine powder. This strawberry dust works great as a garnish or between layers to add more flavor depth.
Baking and Glazing Tips
Start your perfect baking journey by preheating your oven to 350°F (175°C). The cake needs 30-35 minutes of baking time, after which you should tent it with foil without letting it touch the batter.
A toothpick inserted into the center should come out with a few moist crumbs clinging to it, not completely dry. This method helps avoid overbaking that results in dry texture.
The cake needs 20-30 minutes to cool after coming out of the oven. Meanwhile, mix powdered sugar with strawberry jam to prepare the strawberry glaze. Add milk tablespoon by tablespoon until you achieve the right consistency.
Here are some professional tips to improve the strawberry flavor:
- Pick high-quality strawberry jam for the glaze
- Fresh strawberry puree works as a natural alternative
- Add chopped fresh strawberries to boost the taste
The signature honeybun texture comes from poking holes throughout the cake’s surface with a toothpick. This lets the glaze penetrate every bite and creates a moist, flavorful experience.
Spread the glaze evenly over your warm cake. Room temperature storage in an airtight container keeps the cake fresh for up to 3 days. You can also freeze it for up to 2 months.
If you freeze the whole cake, keep the glaze in a separate plastic bag. Let the cake thaw and warm it in a 350°F oven for 5-10 minutes before adding the thawed glaze.
This strawberry honeybun cake tastes best at room temperature. Add fresh strawberries and an extra glaze drizzle right before serving. Your attention to timing and detail rewards you with perfectly balanced slices – moist, sweet, and bursting with strawberry goodness.
Conclusion
This strawberry honeybun cake combines quick baking with amazing results. The recipe is simple to prepare and each bite delivers rich cinnamon swirls, creamy filling, and sweet strawberry flavors that taste like hours of work.
Your cake’s success depends on a few key steps. Use room temperature ingredients, mix for the right amount of time, and watch your baking temperature closely. The cake needs to cool completely before glazing to achieve that perfect honeybun texture everyone loves.
The recipe is flexible and adapts to your priorities. You can stick with strawberry or switch to vanilla cake mix. Add fresh fruit or try different glazes – your honeybun cake will become a family favorite. Once you start baking this treat, it will vanish minutes after serving!
FAQs
What makes this strawberry honeybun cake recipe unique?
This recipe combines a strawberry cake mix with a cinnamon swirl and cream cheese middle, creating a moist and flavorful cake in just 30 minutes. The addition of sour cream ensures a tender texture, while the strawberry glaze adds an extra fruity punch.
Can I use fresh strawberries in this cake recipe?
Yes, you can incorporate fresh strawberries into the recipe. Consider adding chopped fresh strawberries to the batter or using fresh strawberry puree in the glaze for an enhanced strawberry flavor.
How long can I store the strawberry honeybun cake?
You can store the cake at room temperature for up to 3 days in an airtight container. Alternatively, you can freeze it for up to 2-3 months. For best results when freezing, store the glaze separately and apply it after thawing and reheating the cake.
Can I substitute the strawberry cake mix with another flavor?
Absolutely! If strawberry isn’t your preference, you can easily swap the strawberry cake mix for a white or vanilla cake mix. The recipe is versatile and allows for such substitutions.
What’s the secret to achieving the perfect glaze consistency?
To create the perfect glaze, start by sifting the powdered sugar to remove any lumps. Then, gradually add milk to the sugar and strawberry jam mixture, one tablespoon at a time, until you reach the desired consistency. Using high-quality strawberry jam will result in a more pronounced flavor in the glaze.