Strawberry Honeybun Cake
This easy Strawberry Honeybun Cake is made with a yellow cake mix and fresh strawberries, topped with a simple powdered sugar glaze for a delicious dessert that comes together in just one bowl.
Ingredients
Essentials
- 1 box yellow cake mix the pantry staple that speeds everything up
- 4 large eggs they give structure and moisture
- 1 cup sour cream keeps the cake tender and slightly tangy
- 1 cup vegetable oil adds moistness and keeps the cake soft for leftovers
- 1 cup strawberries, chopped fresh berries add color, flavor, and kid-friendly sweetness
- 1 cup powdered sugar for a quick, smooth glaze
- 1/4 cup milk thins the glaze to a pourable consistency
- 1 teaspoon vanilla extract brings the whole cake together with warm flavor
Optional Add-ons
- to taste cinnamon or cinnamon-sugar swirl sprinkle a little cinnamon into the batter or make a quick swirl with cinnamon and sugar
- 1/2 cup chopped toasted almonds or pecans for added crunch if desired
- 1 teaspoon lemon zest brightens the strawberry flavor without changing the recipe much
- 1 tablespoon freeze-dried strawberry powder for extra strawberry flavor in the glaze
- as desired vanilla or cream cheese frosting (store-bought) for a thicker finish for a party
- 1/2 cup mini chocolate chips for kids who love chocolate and fruit together
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and dust it lightly with flour or use parchment paper.
- In a large mixing bowl, add the yellow cake mix, 4 large eggs, 1 cup sour cream, and 1 cup vegetable oil. Stir until combined and mostly smooth.
- Fold in the chopped strawberries gently into the batter.
- Pour the batter into your prepared 9×13 pan and spread it evenly.
Baking
- Bake for 30–35 minutes. Start checking at 28 minutes with a toothpick; it should come out clean or with a few moist crumbs.
Glazing
- Combine 1 cup powdered sugar, 1/4 cup milk, and 1 teaspoon vanilla extract in a small bowl and whisk until smooth.
- Let the cake cool for 15–20 minutes before glazing to avoid melting the glaze.
- Drizzle the glaze over the cooled cake.
Serving
- Cut into squares and serve warm or at room temperature.
- Store leftovers covered for up to 2 days at room temperature or 4-5 days in the fridge.
Notes
For best results, avoid overmixing the batter and glazing while the cake is too hot. Use a serrated knife for clean cuts. Variations and add-ons can elevate this cake without much additional effort.