Well, hello there, dessert lovers! I’m absolutely thrilled to share this gem with you today! This Strawberry Honey Bun Cake is about to become your new go-to dessert for potlucks, family gatherings, or just because it’s Tuesday and you deserve something sweet! It’s bursting with strawberry flavor, has that perfect cinnamon swirl running through the middle, and gets topped with the most luscious pink glaze that’ll make your heart skip a beat. The best part? It starts with a cake mix, so it’s practically foolproof!
Why You’ll Love This Strawberry Honey Bun Cake
- Box Mix Magic: This easy strawberry dessert starts with a cake mix, making it super simple even for beginner bakers.
- Irresistible Texture: The cream cheese in the batter creates a moist, tender crumb that’s absolutely heavenly.
- Show-Stopping Appearance: That pretty pink glaze makes this honey bun cake variation look like it came from a fancy bakery.
- Make-Ahead Friendly: This cake actually tastes even better the next day when all the flavors have had time to meld together.
Ingredients
- Strawberry Cake Mix: The foundation of our cake, providing that perfect strawberry flavor without any fuss.
- Cream Cheese: Creates an incredibly moist texture and adds a subtle tangy flavor that balances the sweetness.
- Eggs: Provides structure and helps bind everything together.
- Vegetable Oil: Keeps the cake super moist and tender.
- Brown Sugar: Creates that classic honey bun flavor when combined with cinnamon.
- Ground Cinnamon: The key spice that gives this cake its honey bun character.
- Confectioners Sugar: Forms the base of our sweet glaze.
- Milk: Thins out the glaze to the perfect consistency.
- Strawberry Extract: Amplifies the strawberry flavor in the glaze.
- Red Food Coloring: Optional, but gives the glaze that pretty pink hue.
Note: The exact measurements for these ingredients will be available in the recipe card below the article.
How to Make the Strawberry Honey Bun Cake
Step 1: Prepare Your Pan and Preheat
First things first, preheat your oven to 350°F. Nobody likes waiting around for the oven to heat up when you’ve got cake batter ready to go! Spray your 9×13 baking pan with non-stick cooking spray , don’t skip this step unless you want your beautiful cake stuck to the pan.
Step 2: Mix the Cake Batter
In a large bowl, combine your strawberry cake mix, softened cream cheese, eggs, and vegetable oil. This might take a bit of muscle to get smooth, especially with the cream cheese, but trust me, those little lumps of cream cheese will create pockets of moisture that are absolutely divine in the finished cake.
Step 3: Prepare the Cinnamon Swirl
In a separate bowl, stir together the brown sugar and cinnamon until well combined. This simple mixture is what transforms this from a regular strawberry cake recipe into a honey bun-inspired masterpiece!
Step 4: Layer the Ingredients
Pour half of your strawberry batter into the prepared pan, spreading it evenly. Then sprinkle that cinnamon-sugar mixture all over the top, be generous here! Finally, pour the remaining batter on top and gently spread it to cover the cinnamon layer.
Step 5: Bake to Perfection
Pop that beauty into the oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Your kitchen is going to smell absolutely amazing!
Step 6: Prepare and Add the Glaze
While the cake is still warm (but not hot), whisk together the confectioners’ sugar, milk, strawberry extract, and a few drops of red food coloring until smooth. Pour this glorious pink glaze all over the warm cake, letting it seep into all the nooks and crannies.
Step 7: Cool and Serve
Let the cake cool completely before serving. I know it’s tempting to dive right in, but giving it time to cool allows the glaze to set and the flavors to develop.
Strawberry Honey Bun Cake
Equipment
- 9×13 baking pan
Ingredients
For the Cake
- 1 box Strawberry Cake Mix 15.25 ounces
- 4 Large Eggs
- 8 ounces Cream Cheese
- 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 the oven to 350 degrees Fahrenheit and spray a 9X13 baking pan with non-stick cooking spray.
- Stir together the cake mix, cream cheese, eggs, and vegetable oil together in a large bowl.
- In a separate small bowl, stir together the brown sugar and ground cinnamon.
- Pour half of the cake batter in the prepared 9X13 pan.
- Sprinkle the brown sugar and cinnamon mixture on top of the cake batter.
- Pour the remaining cake batter on top.
- Bake for 30-35 minutes until a toothpick inserted into the cake comes out clean.
- Stir together the icing ingredients in a bowl. Add a few drops of the food coloring until the icing is pink.
- Pour the icing over the warm cake. Cool the cake completely and then it’s ready to serve and enjoy!
Notes
Pro Tips for Making the Recipe
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for the smoothest batter.
- Fresh Strawberry Boost: For an extra punch of strawberry flavor, fold 1 cup of finely diced fresh strawberries into the batter.
- Swirl Technique: For a more defined swirl, use a knife to gently swirl the cinnamon mixture into the top layer of batter.
- Glaze Consistency: If your glaze is too thick, add a splash more milk. If it’s too thin, add more powdered sugar until you reach your desired consistency.
How to Serve
This quick strawberry cake is versatile when it comes to serving options:
- Classic Style: A simple slice on its own is absolute perfection.
- À la Mode: Top with a scoop of vanilla ice cream for an extra special treat.
- Berry Beautiful: Garnish with fresh strawberries for a pop of color and fresh flavor.
- Coffee Pairing: Serve with a cup of coffee or tea for the perfect afternoon pick-me-up.
Make Ahead and Storage
Storing Leftovers
Cover any leftover cake tightly with plastic wrap or transfer to an airtight container and refrigerate for 3-4 days. The cream cheese in the batter means this cake should be stored in the fridge, not at room temperature.
Freezing
This strawberry glaze cake freezes beautifully! Cut into individual slices, wrap each in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Reheating
For that fresh-baked taste, microwave a slice for about 15 seconds to take the chill off. The glaze will get slightly melty and oh-so-delicious!
FAQs
Can I use a different flavor of cake mix for this honey bun cake variation?
Absolutely! While the strawberry flavor is divine, you could easily swap in a white, yellow, or even lemon cake mix. Just keep the strawberry extract in the glaze for that hint of berry flavor, or change the extract to match your cake flavor.
Why is cream cheese used in this strawberry cake recipe?
The cream cheese adds moisture, richness, and a subtle tanginess that balances the sweetness of the cake. It also creates a denser, more substantial texture that’s reminiscent of a traditional honey bun.
Can I make this easy strawberry dessert without food coloring?
Absolutely! The food coloring is purely for aesthetic purposes. Without it, your glaze will be white instead of pink, but the flavor will be just as delicious. For a natural pink color, you could use a small amount of pureed strawberries in the glaze.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake, if it comes out clean or with just a few moist crumbs (not wet batter), your cake is done. Be careful not to overbake, as this can dry out your quick strawberry cake.
This Strawberry Honey Bun Cake combines the best of both worlds, the beloved cinnamon swirl of a honey bun with the fruity sweetness of strawberry cake. It’s the perfect balance of flavors and textures that’ll have everyone asking for the recipe! So as we always say at Keep This Recipe, “Good food is meant to be shared, but great recipes are meant to be kept!”
