STRAWBERRY HONEYBUN CAKE STRAWBERRY CREAM ICING
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1 yellow cake mix
3 eggs
1/2 cup oil
1 cup water
1/2 cup brown sugar
1 tablespoon ground cinnamon
1 cup strawberry pie filling
glaze Honey
1/2 cup powdered sugar
2 tablespoons honey
1–2 tablespoons milk
Strawberry Cream Icing
1 cup powdered sugar
2–3 tablespoons heavy cream
2 tablespoons strawberry puree or syrup
1/2 teaspoon vanilla extract
Oven: theater up
Preheat oven to 350 and oil baking dish.
Batter:
Mix cake batter according to package instructions.
Layer the Cake
Pour half of the batter into the pan. Sprinkle brown sugar and cinnamon evenly over the batter. Spoon strawberry pie filling across the layer.
Top Layer:
Pour remaining batter over the top and gently spread to cover.
Swirl:
Use a knife to lightly swirl the layers for a marbled effect.
Bake:
Bake for 30–35 minutes or until a toothpick inserted comes out clean.
Make Honey Glaze:
Mix powdered sugar, honey, and milk until smooth. Drizzle over the warm cake.
Prepare Strawberry Cream Icing:
Whisk powdered sugar, heavy cream, strawberry puree, and vanilla until smooth and pourable.
Finish Cake:
Once slightly cooled, drizzle strawberry cream icing over the top for that rich, glossy finish.
Serve:
gooey, fruity dessert #recipe
I recently tried making this Strawberry Honeybun Cake, and I have to say, it quickly became one of my favorite homemade desserts. The combination of cinnamon and brown sugar sprinkled in the middle layer added a beautifully warm and sweet flavor that perfectly complemented the fresh strawberry pie filling. One tip I found helpful was using a gentle swirling motion with a knife to create the marbled effect—this not only looked stunning but also spread the flavors evenly. When it came to the glaze, the honey added a rich sweetness that made the cake moist and glossy on the surface. I varied the milk slightly to get the right consistency and found that 1 tablespoon worked best for me to drizzle easily without being too runny. The strawberry cream icing was the highlight, with the puree adding a fresh fruity note and the vanilla extract rounding out the flavor. Whisking it to a smooth, pourable consistency made it easy to drizzle over the cake, giving it a luscious finish. For an extra touch, I chilled the cake slightly before icing to prevent the glaze from melting off right away. This recipe requires no fancy baking skills and is perfect for anyone looking for a gooey, fruity dessert that’s both quick and impressive. Whether served at a family gathering or as an indulgent treat, it always earns compliments and requests for seconds. I highly recommend trying it with either canned or fresh strawberry puree depending on what you have on hand. Overall, this strawberry honeybun cake with strawberry cream icing is a crowd-pleaser with a beautiful balance of sweet, fruit, and spice—definitely worth adding to your baking repertoire!
