Strawberry Honeybun Cake: A Sweet Southern Delight with a Fruity Twist 🍓🍰
Get ready to fall in love with this Strawberry Honeybun Cake, a decadent, crowd-pleasing dessert that combines the nostalgic flavors of a classic honeybun with the fresh, summery taste of strawberries. This moist pound cake is swirled with a creamy strawberry filling, topped with a buttery cinnamon-sugar layer, and finished with a sweet glaze that soaks into every bite. Perfect for potlucks, birthdays, or a cozy family dessert, this cake is as beautiful as it is delicious.
Inspired by the Southern honeybun cake—a beloved treat known for its gooey, cinnamon-spiced layers—this version elevates the classic with a vibrant strawberry twist. Whether you’re a fan of fruity desserts or just looking for something new to wow your guests, this recipe is a must-keep. In this comprehensive guide, we’ll walk you through every step, share expert tips, offer creative variations, and provide ideas to make this cake the star of your next gathering. Don’t lose this recipe—it’s a keeper!
Why You’ll Love This Strawberry Honeybun Cake
This cake is a showstopper for all the right reasons:
- Irresistible Flavor: Combines rich pound cake, sweet strawberry filling, warm cinnamon, and a sticky glaze.
- Moist and Tender: The glaze soaks into the cake, ensuring every bite is melt-in-your-mouth delicious.
- Versatile: Perfect for breakfast, brunch, dessert, or a sweet snack with coffee.
- Make-Ahead Friendly: Stays fresh for days, making it ideal for entertaining.
- Strawberry Wow Factor: Adds a fresh, fruity element to the classic honeybun cake, perfect for spring and summer.
Ingredients for Strawberry Honeybun Cake
Below is a complete list of ingredients for the cake, strawberry filling, cinnamon-sugar layer, and glaze. These are easy to find, and I’ve included options for customization.
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream, at room temperature (for extra moisture)
- ½ cup whole milk, at room temperature
For the Strawberry Creamy Filling:
- 1 cup fresh strawberries, hulled and finely chopped (or use frozen, thawed strawberries)
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk (for richness)
For the Cinnamon-Sugar Layer:
- ¾ cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional, for warmth)
For the Honeybun Glaze:
- 1 ½ cups powdered sugar, sifted
- 3 tablespoons whole milk (or heavy cream for a thicker glaze)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt (to balance sweetness)
Yield: This recipe makes one 9×13-inch cake, serving 12-16 slices, depending on size.
Equipment Needed
- 9×13-inch baking pan (metal or glass)
- Large mixing bowls (for cake batter and filling)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Whisk and rubber spatula
- Small saucepan or microwave-safe bowl (for melting butter)
- Toothpick (for testing doneness)
- Cooling rack
- Blender or food processor (optional, for smoother strawberry filling)
Step-by-Step Instructions
Follow these detailed steps to create a stunning Strawberry Honeybun Cake that’s bursting with flavor and nostalgia.
- Preheat and Prep
Preheat your oven to 325°F (165°C). Grease a 9×13-inch baking pan with butter or non-stick cooking spray, then lightly flour it to prevent sticking. Alternatively, line the pan with parchment paper for easy removal. - Make the Strawberry Creamy Filling
In a medium bowl, beat the softened cream cheese and ¼ cup granulated sugar with an electric mixer until smooth and creamy, about 1-2 minutes. Add the chopped strawberries, vanilla extract, and egg yolk, mixing until well combined. If you prefer a smoother filling, blend the strawberries into a puree before adding. Set the filling aside while you prepare the cake batter. - Prepare the Cake Batter
In a large mixing bowl, cream together the softened butter and 2 cups granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk (start and end with the dry ingredients). Mix on low speed until just combined, being careful not to overmix. The batter should be thick and smooth. - Assemble the Cinnamon-Sugar Layer
In a small bowl, mix the brown sugar, cinnamon, and nutmeg (if using) until evenly combined. This will create the signature honeybun swirl that adds warmth and sweetness. - Layer the Cake
Spread half of the cake batter into the prepared pan, smoothing it into an even layer with a spatula. Spoon dollops of the strawberry creamy filling over the batter, gently spreading it to cover most of the surface. Sprinkle half of the cinnamon-sugar mixture evenly over the filling. Carefully spoon the remaining cake batter over the filling, spreading it gently to cover. Sprinkle the remaining cinnamon-sugar mixture on top. - Bake the Cake
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown, and the cake will have a slightly domed appearance. If the top browns too quickly, cover loosely with aluminum foil during the last 10 minutes. Let the cake cool in the pan for 15 minutes. - Make the Honeybun Glaze
While the cake cools slightly, whisk together the powdered sugar, milk, melted butter, vanilla extract, and a pinch of salt in a medium bowl until smooth. The glaze should be pourable but thick enough to coat the cake. Adjust the consistency by adding more milk (for thinner glaze) or powdered sugar (for thicker glaze). - Glaze and Serve
Pour the glaze over the warm cake, spreading it evenly with a spatula to ensure it seeps into the cracks and crevices. Let the cake cool completely in the pan on a wire rack, about 1 hour, to allow the glaze to set. Slice into squares and serve warm or at room temperature for maximum flavor.
Tips for the Perfect Strawberry Honeybun Cake
- Room Temperature Ingredients: Ensure butter, eggs, sour cream, and cream cheese are at room temperature for a smooth batter and filling.
- Don’t Overmix: Mix the batter just until combined to keep the cake tender and avoid a dense texture.
- Fresh vs. Frozen Strawberries: Fresh strawberries add vibrant flavor, but frozen (thawed and drained) work well in a pinch. Avoid using strawberries in syrup, as they can make the filling too sweet.
- Even Layers: Use an offset spatula to spread the batter and filling evenly for consistent texture in every bite.
- Glaze Timing: Pour the glaze while the cake is still warm so it soaks in, creating that signature honeybun stickiness.
Variations to Try
Make this cake your own with these creative twists:
- Mixed Berry Bliss: Replace half the strawberries with blueberries or raspberries for a mixed berry filling.
- Chocolate Drizzle: Add a drizzle of melted dark chocolate over the glaze for a decadent touch.
- Nutty Crunch: Sprinkle ½ cup of chopped pecans or walnuts over the cinnamon-sugar layer for extra texture.
- Lemon Zest Zing: Add 1 teaspoon of lemon zest to the strawberry filling for a bright, citrusy note.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Mini Cakes: Bake in a muffin tin for individual honeybun cupcakes, reducing the baking time to 20-25 minutes.
Serving Suggestions
This Strawberry Honeybun Cake is versatile and pairs beautifully with various occasions:
- Breakfast or Brunch: Serve with coffee or tea for a sweet morning treat, alongside scrambled eggs or fresh fruit.
- Dessert Delight: Top with a scoop of vanilla ice cream or whipped cream for an indulgent dessert.
- Party Perfect: Cut into bite-sized squares for a potluck, baby shower, or summer barbecue.
- Garnish Ideas: Add fresh strawberry slices, edible flowers, or a dusting of powdered sugar for a picture-perfect presentation.
- Beverage Pairings: Pair with iced coffee, strawberry lemonade, or a sparkling rosé to complement the fruity notes.
Storage and Make-Ahead Instructions
- Refrigerator: Store leftover cake in an airtight container or tightly wrapped in the refrigerator for up to 5 days. Reheat individual slices in the microwave for 10-15 seconds to restore the soft texture.
- Freezer: Wrap the unglazed cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight, then add the glaze before serving.
- Make-Ahead: Prepare the cake up to 1 day in advance, glaze it, and store covered in the refrigerator. Bring to room temperature or warm slightly before serving.
The Story Behind Honeybun Cake
Honeybun cake is a Southern classic inspired by the iconic honeybun pastries sold in convenience stores and bakeries. These spiral-shaped treats, with their cinnamon-sugar swirls and sticky glaze, became a beloved comfort food in the South. The cake version, popularized in community cookbooks and family gatherings, transforms the pastry into a shareable dessert that’s easier to make at home. Adding strawberries to the mix brings a modern, fruity twist, making it perfect for spring and summer celebrations while honoring its retro roots.
This Strawberry Honeybun Cake is a celebration of Southern baking traditions, blending nostalgia with innovation. It’s the kind of dessert that sparks stories around the table, from grandma’s recipes to new family favorites.
Nutritional Information (Approximate)
Per serving (based on 12 servings):
- Calories: 450-500
- Fat: 24g
- Carbohydrates: 60g
- Protein: 6g
- Sugar: 45g
Note: Nutritional values vary based on ingredient brands and portion sizes. Use a nutrition app for precise calculations.
