Strawberry Cake with Cinnamon

This strawberry honeybun cake combines the beloved classic honeybun with fresh strawberry flavor for a dessert that brightens any table. The cinnamon swirl creates beautiful layers within the vibrant pink cake, while the strawberry glaze adds the perfect sweet finish that keeps everyone coming back for more.

I first made this cake for my daughter's birthday when she requested something "pink and sweet," and it has since become our go-to recipe whenever berries are in season. The smell of cinnamon swirling through the kitchen as it bakes brings everyone to the table before it's even ready.

Ingredients

• Box strawberry cake mix the foundation of this recipe that provides consistent results and beautiful color
• Sour cream adds moisture and richness that makes this cake more special than a basic box mix
• Large eggs provide structure and help bind all ingredients together
• Vegetable oil keeps the cake moist for days after baking
• Water helps thin the batter to the right consistency
• Granulated sugar enhances the sweetness and helps create a slight crust
• Vanilla extract balances the fruit flavor with warm aromatic notes
• Brown sugar packed creates the honeybun signature caramelized cinnamon swirl
• Ground cinnamon the essential spice that makes this truly a honeybun cake
• Powdered sugar creates a smooth glaze that sets beautifully
• Strawberry jam intensifies the berry flavor in the glaze and adds a glossy finish
• Milk thins the glaze to perfect drizzling consistency

Step-by-Step Instructions

Prepare Your Environment

Preheat your oven to 350°F and thoroughly grease your baking pan. This step is crucial for easy removal later. I recommend using a baking spray with flour for best results. The pan preparation ensures your beautiful layers will come out intact.

Mix The Batter

Combine the strawberry cake mix, sour cream, eggs, vegetable oil, water, granulated sugar, and vanilla extract in a large bowl. Beat at medium speed for about 2 minutes until completely smooth with no lumps. The batter should be thick but pourable. Make sure to scrape down the sides of the bowl to incorporate all dry ingredients.

Create Cinnamon Mixture

In a separate bowl, whisk together the brown sugar and cinnamon until completely combined. Break up any clumps of brown sugar with your fingers to ensure even distribution. This sweet and spicy mixture creates the distinctive honeybun flavor that contrasts beautifully with the strawberry cake.

Layer The Cake

Pour half of your strawberry batter into the prepared pan, spreading it evenly with a spatula. Sprinkle the entire cinnamon sugar mixture evenly over this layer, being careful to reach the edges. Then pour the remaining batter on top, gently spreading to cover the cinnamon layer completely. Some swirling is fine and creates beautiful patterns.

Bake To Perfection

Place the pan in the center of your preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should spring back when lightly touched. Allow the cake to cool in the pan for about 20 minutes before glazing.

Make Strawberry Glaze

Whisk together powdered sugar and strawberry jam in a bowl. Add milk gradually, one tablespoon at a time, until you achieve a pourable consistency that is not too thin. The glaze should coat the back of a spoon and slowly drip off. For a smoother glaze, warm your jam slightly before mixing.

Finish The Cake

Once the cake has cooled but is still slightly warm, pour the glaze evenly over the top. Use a spatula to spread it if needed, allowing some to drip down the sides for a beautiful presentation. Let the glaze set for about 15 minutes before slicing.

Serve And Enjoy

Cut into squares and serve this delicious treat. The cake can be enjoyed warm or at room temperature. For an extra special touch, add a small dollop of whipped cream or a fresh strawberry on top of each piece when serving.

Save

The strawberry jam in the glaze is what truly elevates this cake from ordinary to extraordinary. My grandmother always said that using good quality jam makes all the difference, and after years of baking this cake, I couldn't agree more. The first time I served this at a family gathering, my uncle who "doesn't like fruity desserts" had three pieces.

Make It Your Own

This strawberry honeybun cake is wonderfully adaptable to your preferences. For a more intense strawberry flavor, add 1/2 cup of finely diced fresh strawberries to the batter. They'll create little pockets of fruit throughout the cake that burst with freshness. Just be sure to toss the berries in a tablespoon of flour first to prevent them from sinking to the bottom during baking.

Storage Tips

This cake keeps beautifully at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week, though the texture is best within the first few days. You can also freeze unglazed portions wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw at room temperature and add fresh glaze before serving for best results.

Perfect Pairings

Serve this strawberry honeybun cake with fresh berries on the side for a beautiful presentation. It pairs wonderfully with vanilla ice cream or a dollop of lightly sweetened whipped cream. For a brunch setting, serve alongside a fruit salad and hot coffee or tea. The contrast of the warm cinnamon with cool, fresh fruit creates a balanced and satisfying dessert experience.

History In The Pan

The traditional honeybun cake was inspired by the popular packaged sweet rolls found in vending machines and convenience stores across America. This strawberry version puts a modern, fruity spin on the classic. Honeybun cakes became popular in community cookbooks during the 1970s and 1980s as busy home cooks looked for semi-homemade recipes that still felt special enough for company.

Save

Recipe FAQs

→ Can I use a different cake mix flavor?

Yes, you can substitute the strawberry cake mix with vanilla, white, or yellow cake mix for a different flavor profile. You might want to add fresh strawberries or additional strawberry extract if you still want the strawberry flavor.

→ How should I store this cake?

Store the Strawberry Honeybun Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze individual slices, well-wrapped, for up to 3 months.

→ Can I make this cake ahead of time?

Absolutely! You can prepare this cake 1-2 days in advance. For best results, add the glaze shortly before serving to maintain its fresh appearance and texture.

→ What can I substitute for sour cream?

Greek yogurt makes an excellent substitute for sour cream in this cake, providing similar moisture and tanginess. You could also use plain yogurt, buttermilk, or even cream cheese thinned with a little milk.

→ Why is it called a Honeybun cake?

The cake is inspired by honey buns - sweet pastries with cinnamon swirls similar to cinnamon rolls. The cinnamon-sugar layer in the middle of the cake resembles the filling in traditional honey buns, while the glaze mimics their sweet topping.

→ Can I add fresh strawberries to the cake?

Yes, you can fold 1 cup of finely diced fresh strawberries into the batter. However, be aware that fresh berries may sink to the bottom, so coating them lightly in flour before adding can help prevent this. You could also add sliced strawberries as a garnish when serving.