Strawberry Honey Bun Cake is a luscious, fruit-forward dessert that brings a burst of berry flavor to every bite. Starting with a simple box of strawberry cake mix, this easy recipe transforms into a moist, cinnamon-swirled masterpiece topped with a sweet pink glaze. Whether you’re baking for a family gathering or just craving something sweet, Strawberry Honey Bun Cake delivers comfort and indulgence in under an hour. Packed with nostalgic charm and bright flavors, this cake is as fun to make as it is to eat. Let’s dive into why this recipe is bound to be a favorite!
Why You’ll Love This Strawberry Honey Bun Cake
This Strawberry Honey Bun Cake is everything you want in a dessert: quick, colorful, and utterly irresistible. The combination of sweet strawberry cake, a swirl of brown sugar and cinnamon, and a glossy strawberry glaze makes it an instant crowd-pleaser. You’ll love how easily it comes together using pantry staples, including a boxed cake mix and cream cheese. It’s perfect for potlucks, brunches, or as a special treat just for you. The nostalgic honey bun vibe combined with the fruity twist sets it apart from your average cake recipe.
Ingredients
For the Cake:
- 1 box Strawberry Cake Mix (15.25 ounces)
- 4 large Eggs
- 8 ounces Cream Cheese, softened
- 2/3 cup Vegetable Oil
- 1 cup Brown Sugar
- 2 teaspoons Ground Cinnamon
For the Icing:
- 2 cups Confectioners Sugar
- 1/4 cup Milk
- 1 teaspoon Strawberry Extract
- Red Food Coloring (a few drops for desired pink color)
Step-by-Step: How to Make Strawberry Honey Bun Cake
- Preheat and Prepare: Preheat your oven to 350°F and generously spray a 9×13-inch baking pan with non-stick cooking spray.
- Make the Cake Batter: In a large bowl, mix the strawberry cake mix, softened cream cheese, eggs, and vegetable oil until smooth and creamy.
- Mix the Swirl: In a small bowl, stir together the brown sugar and ground cinnamon until well combined.
- Layer the Cake: Pour half of the cake batter into the prepared baking pan and spread evenly. Sprinkle the cinnamon-sugar mixture evenly over the batter.
- Add Remaining Batter: Gently spoon the remaining batter on top, spreading it carefully to cover the cinnamon-sugar layer.
- Bake: Place in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Glaze: While the cake bakes, whisk together the confectioners sugar, milk, strawberry extract, and red food coloring in a bowl until smooth and slightly thick.
- Glaze the Cake: Once the cake is done and still warm, pour the glaze evenly over the top. Let it cool completely before slicing and serving.
Helpful Tips
- Use room temperature ingredients for a smoother batter, especially the cream cheese.
- Do not overmix the batter to keep the cake light and fluffy.
- Spread batter gently over the cinnamon layer to avoid mixing layers.
- Use a serrated knife to cut the cake cleanly once cooled.
- Glaze while warm so it soaks in slightly, adding to the cake’s moist texture.
Substitutions And Variations
- Cake Mix: You can swap in vanilla or white cake mix for a milder base if strawberry isn’t your favorite.
- Fruit Add-ins: Add chopped fresh strawberries or freeze-dried strawberry bits to the batter for extra fruit flavor.
- Spice Blend: Try pumpkin spice or cardamom instead of cinnamon for a seasonal twist.
- Cream Cheese Glaze: For a tangier topping, blend cream cheese into the icing.
- Nuts: Sprinkle chopped pecans or walnuts over the cinnamon sugar layer for crunch.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, allow slices to come to room temperature before serving. You can also freeze individual slices wrapped tightly in plastic wrap and stored in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge or gently warm in the microwave before enjoying.
Nutritional Information
- Calories: 504 kcal
- Carbohydrates: 70 g
- Protein: 4 g
- Fat: 23 g
- Saturated Fat: 8 g
- Cholesterol: 74 mg
- Sodium: 343 mg
- Sugar: 57 g
- Fiber: 0.2 g
- Calcium: 122 mg
- Iron: 1 mg
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream for a decadent dessert.
- Pair with fresh strawberries and whipped cream for a brunch centerpiece.
- Enjoy with a cup of hot tea or coffee for an afternoon treat.
- Drizzle with white chocolate for added sweetness and a fancy finish.
- Cut into small squares and serve on a platter for party finger food.
Frequently Asked Questions About Strawberry Honey Bun Cake
Can I use homemade cake batter instead of a mix? Yes, you can substitute a from-scratch strawberry cake recipe, but using a mix keeps it fast and easy without sacrificing taste.
What can I use if I don’t have strawberry extract? Vanilla or almond extract works as a substitute, though the strawberry flavor won’t be as pronounced.
Do I need to refrigerate the cake? Yes, because it contains cream cheese, it’s best to store it in the fridge. Let it come to room temp before serving.
Can I double the recipe? Absolutely! Use a larger baking pan or divide into two 9×13 pans. Just keep an eye on the baking time.
Is this cake good for making ahead? Yes! You can make it a day in advance. The flavors actually deepen, and the glaze sets perfectly overnight.
Final Thoughts
Thank you so much for stopping by and exploring this delightful Strawberry Honey Bun Cake with me! It’s one of those recipes that feels special but is secretly so easy to make. The moist, cinnamon-swirled layers topped with a bright strawberry glaze make every bite feel like a warm hug. Whether you’re sharing it with loved ones or sneaking a slice for yourself, I hope this cake brings joy to your kitchen. Happy baking, and thanks for being part of this sweet and food-loving community!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Strawberry Honey Bun Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Strawberry Honey Bun Cake is a moist, cinnamon-swirled dessert topped with a sweet strawberry glaze. This quick and easy recipe uses a strawberry cake mix and simple ingredients to create a show-stopping treat that’s perfect for family gatherings, holidays, or a weekend baking project. Make it today and wow your guests with every fruity bite!
Ingredients
For the Cake:
1 box Strawberry Cake Mix (15.25 ounces)
4 large Eggs
8 ounces Cream Cheese, softened
2/3 cup Vegetable Oil
1 cup Brown Sugar
2 teaspoons Ground Cinnamon
For the Icing:
2 cups Confectioners Sugar
1/4 cup Milk
1 teaspoon Strawberry Extract
Red Food Coloring (a few drops)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and generously spray a 9×13-inch baking pan with non-stick cooking spray.
- Make the Cake Batter: In a large bowl, mix the strawberry cake mix, softened cream cheese, eggs, and vegetable oil until smooth and creamy.
- Mix the Swirl: In a small bowl, stir together the brown sugar and ground cinnamon until well combined.
- Layer the Cake: Pour half of the cake batter into the prepared baking pan and spread evenly. Sprinkle the cinnamon-sugar mixture evenly over the batter.
- Add Remaining Batter: Gently spoon the remaining batter on top, spreading it carefully to cover the cinnamon-sugar layer.
- Bake: Place in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Glaze: While the cake bakes, whisk together the confectioners sugar, milk, strawberry extract, and red food coloring in a bowl until smooth and slightly thick.
- Glaze the Cake: Once the cake is done and still warm, pour the glaze evenly over the top. Let it cool completely before slicing and serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Let slices come to room temperature for the best flavor.
Cake can be frozen in individual portions and reheated when needed.
Adjust food coloring to reach your desired shade of pink.
Optional: Add chopped strawberries or nuts for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 504
- Sugar: 57g
- Carbohydrates: 70 g
- Protein: 4g