Strawberry Honeybun Cake

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Absolutely! Here’s a long, detailed recipe for a Strawberry Honeybun Cake, complete with history, method, lovers of the dessert, ingredients, preparation, formation, and conclusion—the full gourmet experience:

Strawberry Honeybun Cake: A Southern Dessert with a Fruity Twist

Introduction

The Strawberry Honeybun Cake is a whimsical blend of Southern comfort baking and fruity indulgence, inspired by the nostalgic flavors of classic honeybun pastries and the sweetness of ripe strawberries. Honeybun cakes are traditionally cinnamon-swirled yellow cakes layered or drizzled with a sugary glaze, inspired by the sticky breakfast treat. But this version adds a fruity twist, incorporating strawberries and cream cheese for a bright, tangy-sweet, and creamy experience that still pays homage to its cinnamon-honey roots.

Perfect for celebrations, brunches, or spring and summer get-togethers, this triple-layer cake is a showstopper for dessert lovers, fruit enthusiasts, and fans of classic Southern flavors.

A Sweet Slice of History

The honeybun cake originated in Southern kitchens as a way to turn the flavors of the honeybun pastry into a shareable sheet cake. By the mid-20th century, it became a staple of community cookbooks and potluck gatherings. Over time, bakers began experimenting—adding sour cream for richness, and even flavors like chocolate or fruit.

The Strawberry Honeybun Cake is a more modern interpretation, marrying the old-fashioned charm of cinnamon-sugar swirls with the romantic taste of strawberry shortcake and the lushness of cream cheese frosting. It’s a true celebration of Southern heritage and modern flavor fusion.

Ingredients

For the Cake:

  • 1 box strawberry cake mix (15.25 oz)
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/4 cup honey
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

For the Filling (Glazed Layer):

  • 1/2 cup strawberry preserves or jam
  • 1/2 cup cream cheese, softened
  • 2 tablespoons powdered sugar

For the Strawberry Cream Cheese Frosting:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup cream cheese, softened
  • 2 cups powdered sugar
  • 1/4 cup strawberry puree (blend fresh or thawed frozen strawberries)
  • 1/2 teaspoon vanilla extract

Optional Garnish:

  • Fresh strawberries, sliced or whole
  • Extra drizzle of honey

Tools You’ll Need

  • 3 x 8-inch round cake pans
  • Stand mixer or hand mixer
  • Mixing bowls
  • Rubber spatula
  • Cooling rack
  • Serrated knife (for leveling layers, optional)
  • Cake stand or plate

Method & Instructions

1. Preheat & Prepare

  • Preheat your oven to 325°F (163°C).
  • Grease and lightly flour three 8-inch cake pans. Line bottoms with parchment paper for easy release.

2. Make the Cake Batter

  • In a large bowl, combine the cake mix, eggs, sour cream, oil, and honey.
  • Mix on medium speed until smooth—about 2–3 minutes.
  • In a small bowl, stir together the sugar and cinnamon.
  • Pour cake batter evenly into the three pans.
  • Gently swirl the cinnamon-sugar mix into each pan of batter with a spatula or knife. Do not overmix—leave visible ribbons for that classic honeybun swirl.

3. Bake the Cake

  • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove and allow the cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

4. Prepare the Strawberry Glazed Filling

  • In a medium bowl, beat together strawberry preserves, softened cream cheese, and powdered sugar until creamy and smooth.
  • Set aside—this will be used between layers to create a glazed, fruity richness.

5. Make the Frosting

  • In another bowl, beat the butter and cream cheese until fluffy.
  • Add powdered sugar, one cup at a time, beating until well incorporated.
  • Add the strawberry puree and vanilla, and beat again until light, pink, and fluffy.

6. Assemble the Cake

  • Level the cakes if needed.
  • Place the first cake layer on your cake stand or plate.
  • Spread half of the strawberry filling over the layer.
  • Repeat with the second layer and the rest of the filling.
  • Top with the final cake layer and begin frosting the entire cake—top and sides—with the strawberry cream cheese frosting.

7. Garnish and Chill

  • Garnish with fresh strawberries and a light drizzle of honey, if desired.
  • Chill for at least 30 minutes to let the frosting firm up before slicing.

Cake Lovers Rejoice: Who Will Adore This?

This cake is a match made in heaven for:

  • Southern dessert traditionalists craving a twist on a classic.
  • Fruit lovers and berry enthusiasts who want something bright and seasonal.
  • Cream cheese frosting devotees (you know who you are).
  • Anyone who loves the balance of cinnamon warmth and fruity freshness.
  • Home bakers looking to impress with a gorgeous, layered showpiece that doesn’t require baking from scratch.

Final Notes & Tips

  • Flavor Boost: Add 1 tsp of almond extract to the frosting for a hint of marzipan.
  • Short on Time? Use two cake layers instead of three and cut the filling/frosting in half.
  • Storage: Store covered in the fridge for up to 4 days. Bring to room temp before serving.

Conclusion: A Cake Worth Savoring

The Strawberry Honeybun Cake is more than just dessert—it’s a memory in the making, perfect for birthdays, holidays, tea parties, or any moment that calls for sweetness. From its cinnamon-kissed swirl to the luscious strawberry cream filling, this cake tells a story in every slice.

Whether you’re baking for family, a lover of Southern cakes, or simply craving something indulgent and fruity, this cake has all the makings of a new favorite.

Would you like a printable or shareable version of this recipe, or perhaps a visual diagram of the layer assembly?

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