Get ready to elevate your dessert game with this incredible Strawberry Honeybun Cake recipe, a treat that beautifully balances classic comfort with vibrant, fresh flavors. This recipe is your shortcut to a stunning, bakery-worthy cake without the fuss, perfect for any occasion or just because you deserve a little sweetness.
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Key Ingredients for Strawberry Honeybun Cake
- For the Cake Batter:
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and finely chopped (about 150g)
- For the Swirl Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup fresh strawberries, pureed (about 75g)
- For the Glaze:
- 2 cups powdered sugar, sifted
- 1/4 cup milk or buttermilk
- 1/2 teaspoon vanilla extract
- 1/4 cup fresh strawberries, pureed (about 35g)
How to Make Strawberry Honeybun Cake
This Strawberry Honeybun Cake recipe is a delightful balance of ease and indulgence, promising a moist, flavorful cake with beautiful ribbon-like swirls. The sweet strawberry notes woven throughout, combined with a luscious glaze, make this a true showstopper. You can expect to spend approximately 30 minutes for preparation and about 40–50 minutes for baking, plus cooling time.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. For easier removal, you can also line the bottom of the pan with parchment paper and then grease and flour over the parchment.
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes. This process incorporates air, which contributes to the cake’s tender texture.
- Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Alternate Wet and Dry Ingredients: In a small bowl, whisk together the buttermilk and vanilla extract. With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake.
- Incorporate Strawberries: Gently fold in the finely chopped fresh strawberries into the batter.
- Prepare the Swirl Filling: In a separate bowl, combine the softened butter, light brown sugar, and ground cinnamon. Mix until well combined and paste-like. Stir in the pureed strawberries until evenly distributed.
- Assemble the Cake: Pour half of the cake batter into the prepared baking pan and spread it evenly. Dollop spoonfuls of the strawberry swirl filling over the batter. Gently swirl the filling into the batter using a knife or a skewer, creating a marbled effect. Don’t over-swirl, as you want distinct ribbons of filling.
- Add Remaining Batter and Filling: Pour the remaining cake batter over the swirl layer and spread evenly. Dollop the remaining strawberry swirl filling on top of this layer and gently swirl it in, similar to the first layer.
- Bake the Cake: Bake in the preheated oven for 40–50 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back lightly when touched.
- Cool the Cake: Let the cake cool in the pan for about 15–20 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set properly and makes it easier to glaze.
- Prepare the Glaze: While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, milk (or buttermilk), vanilla extract, and pureed strawberries until smooth and pourable. Adjust the consistency by adding more powdered sugar for a thicker glaze or more milk for a thinner one.
- Glaze the Cake: Once the cake has cooled completely, drizzle or spread the strawberry glaze evenly over the top. Allow the glaze to set slightly before slicing and serving.
Why You’ll Love This Strawberry Honeybun Cake
This Strawberry Honeybun Cake is an absolute dream for any dessert lover, boasting a beautiful marbling of sweet strawberry swirls that create a delightful visual and a burst of fresh fruit flavor in every bite. Unlike more intricate layer cakes, this one-pan wonder is incredibly forgiving and budget-friendly, offering a delectable taste of homemade goodness that rivals any bakery without the high cost. The tender cake, infused with subtle strawberry notes and enhanced by a luscious sweet strawberry glaze, creates a truly unforgettable treat, making it a more exciting and flavorful alternative to a classic cinnamon bun cake.
You’ll find yourself reaching for this recipe again and again, not just for its crowd-pleasing taste but also for its simple elegance and the sheer joy it brings. It’s perfect for brunches, potlucks, or simply as a delightful afternoon pick-me-up. Don’t just dream about it – bake this Strawberry Honeybun Cake today and experience a slice of pure happiness!
Storing and Reheating Tips
Proper storage is key to keeping your delicious Strawberry Honeybun Cake fresh and enjoyable for days to come.
- Room Temperature Storage: Once completely cooled and the glaze has set, you can store the cake at room temperature, tightly covered with plastic wrap or in an airtight container. It will stay fresh for up to 2 days.
- Refrigeration: For longer storage, especially in warmer climates or if your kitchen tends to be warm, refrigerate the cake. Wrap it tightly in plastic wrap, or place it in an airtight container. The Strawberry Honeybun Cake can be stored in the refrigerator for up to 4–5 days.
- Reheating:
- Room Temperature: Bring refrigerated cake back to room temperature before serving. This usually takes about 30–60 minutes.
- Gentle Warming: If you prefer a slightly warm slice, you can gently warm individual slices in a low-temperature oven (around 250°F or 120°C) for 5–10 minutes, or microwave for 10–15 seconds. Be cautious not to overheat, as this can dry out the cake.
- Freezing:
- Whole Cake: If you wish to freeze the entire cake, it’s best to do so before glazing. Wrap the cooled cake tightly in a layer of plastic wrap, then a layer of aluminum foil, and place it in a freezer-safe container or bag. It can be frozen for up to 2–3 months. Thaw overnight in the refrigerator before glazing and serving.
- Individual Slices: For convenience, you can freeze individual slices. Wrap them tightly in plastic wrap and then in foil, and store in a freezer-safe bag or container. Thaw at room temperature.
Final Thoughts
This Strawberry Honeybun Cake is a delightful fusion of comforting classic and bright fruitiness, promising a truly special dessert experience. Give this recipe a try; you’ll be rewarded with a slice of pure joy that’s both impressive and incredibly easy to make.
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- Our Pinterest
Strawberry Honeybun Cake
Elevate your dessert game with this incredible Strawberry Honeybun Cake, a treat that beautifully balances classic comfort with vibrant, fresh flavors. This recipe is your shortcut to a stunning, bakery-worthy cake without the fuss, perfect for any occasion or just because you deserve a little sweetness.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. For easier removal, you can also line the bottom of the pan with parchment paper and then grease and flour over the parchment.
- In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and salt. Set aside.3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes. This process incorporates air, which contributes to the cake’s tender texture.1 cup (2 sticks) unsalted butter, 2 cups granulated sugar
- Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.4 large eggs
- In a small bowl, whisk together the buttermilk and vanilla extract. With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake.1 cup buttermilk, 1 teaspoon vanilla extract
- Gently fold in the finely chopped fresh strawberries into the batter.1 cup fresh strawberries
- In a separate bowl, combine the softened butter, light brown sugar, and ground cinnamon. Mix until well combined and paste-like. Stir in the pureed strawberries until evenly distributed.1/2 cup (1 stick) unsalted butter, 1 cup packed light brown sugar, 2 tablespoons ground cinnamon, 1/2 cup fresh strawberries
- Pour half of the cake batter into the prepared baking pan and spread it evenly. Dollop spoonfuls of the strawberry swirl filling over the batter. Gently swirl the filling into the batter using a knife or a skewer, creating a marbled effect. Don’t over-swirl, as you want distinct ribbons of filling.
- Pour the remaining cake batter over the swirl layer and spread evenly. Dollop the remaining strawberry swirl filling on top of this layer and gently swirl it in, similar to the first layer.
- Bake in the preheated oven for 40–50 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back lightly when touched.
- Let the cake cool in the pan for about 15–20 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set properly and makes it easier to glaze.
- While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, milk (or buttermilk), vanilla extract, and pureed strawberries until smooth and pourable. Adjust the consistency by adding more powdered sugar for a thicker glaze or more milk for a thinner one.2 cups powdered sugar, 1/4 cup milk or buttermilk, 1/2 teaspoon vanilla extract, 1/4 cup fresh strawberries
- Once the cake has cooled completely, drizzle or spread the strawberry glaze evenly over the top. Allow the glaze to set slightly before slicing and serving.
Notes
Store at room temperature for up to 2 days, or refrigerate for up to 4-5 days.