Want to elevate your next dessert? This Strawberry Honey Bun Cake hits the sweet spot—literally. It’s soft, moist, and layered with a rich strawberry-honey swirl that melts in your mouth. If you’re tired of the usual strawberry cakes, this version brings a fresh twist with simple ingredients and easy prep. Ready to bake something unforgettable?
Why This Cake Deserves a Spot on Your Table
Let’s be honest. Most honey bun cakes are great—until they start tasting all the same. Cinnamon and brown sugar? Been there.
This cake changes the game:
- Sweetened with real honey
- Boosted by dried strawberry dust
- Finished with a rich vanilla glaze
It’s simple. But the flavors are deep.
Strawberry Honey Bun Cake
What You’ll Need
Let’s break it down.
For the Strawberry Honey Sugar Filling
- 1 cup white granulated sugar
- 1 oz freeze-dried strawberries, blended into powder
- 3 tablespoons honey
- 1 teaspoon vanilla bean paste (optional but adds depth)
Not a fan of bean paste? Swap with vanilla extract.
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For the Cake Batter
- 1 box strawberry cake mix
- 1 cup whole milk
- 3 large eggs
- 1 cup sour cream
- 1/3 cup vegetable oil
- A few drops of red food coloring (for a brighter look)
For the Glaze
- 2 ½ cups powdered sugar
- ¼ cup + 1 tablespoon milk
- 1 teaspoon vanilla bean paste or extract
Let’s Bake: Step-by-Step Instructions
Follow these easy steps and you’ll have a homemade Strawberry Honey Bun Cake that rivals anything you’ve tasted before.
1. Preheat Your Oven
- Set it to 350°F
- Grease a 9×13-inch baking dish with butter or nonstick spray
2. Mix the Cake Batter
In a large mixing bowl:
- Add the cake mix, milk, eggs, sour cream, oil, and food coloring
- Mix until smooth (don’t overmix)
- Set aside
3. Make the Strawberry Honey Sugar
In a separate bowl:
- Combine sugar, strawberry dust, honey, and vanilla
- Mix with a fork until the texture is like soft brown sugar
This layer adds both flavor and moisture. Don’t skip it.
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4. Layer the Cake
- Pour half of the batter into your prepared dish
- Evenly sprinkle your strawberry honey sugar on top
- Pour the rest of the batter and spread gently with a spatula
5. Bake to Perfection
- Bake for 35–40 minutes
- Insert a toothpick in the center—it should come out clean
If not, bake in 5-minute intervals. Don’t let it dry out.
6. Cool, Slice, and Glaze
- Let the cake cool for 15–20 minutes
- Cut it into slices while still slightly warm
Now, make your glaze:
- Whisk together powdered sugar, milk, and vanilla until smooth
Pour glaze over your cut cake. Let it sit for 5–10 minutes to soak in.
Tips to Get It Just Right
Want the best possible result? Keep these tips in mind:
- Use freeze-dried strawberries, not fresh. The moisture in fresh fruit changes the cake texture.
- Don’t skip the sour cream. It’s key for the dense, bakery-style crumb.
- Glaze when warm. It absorbs better and creates that signature sticky top layer.
Make It Your Own
Want to play around with flavors?
- Add chopped nuts for texture.
- Swap red food coloring with natural beet juice for a clean label option.
- Drizzle with white chocolate after glazing for a bonus sweet layer.
Frequently Asked Questions
Can I use fresh strawberries instead of dried?
Not recommended. They’ll add too much moisture and mess with the texture.
How do I store this cake?
Cover tightly and store at room temperature for up to 3 days. Refrigerate if needed.
Can I freeze it?
Absolutely. Slice it, wrap individually, and freeze for up to 2 months. Thaw and warm before serving.
Is the vanilla bean paste necessary?
Not at all. It enhances flavor, but vanilla extract works just fine.
This Strawberry Honey Bun Cake is more than a dessert—it’s an experience. Whether you’re baking for a crowd or treating yourself, this easy recipe is a guaranteed win.
So, what are you waiting for?
Preheat that oven. Mix your layers. Glaze it warm.
And take that first bite into sweet, strawberry perfection.
If you enjoyed this recipe, share it with a friend. Got questions or tried your own twist? Drop a comment—we’d love to hear from you!
