Oh my goodness, let me tell you, this Strawberry Honeybun Cake is pure magic! It’s the kind of dessert that brings everyone together—the sweet, moist cake is bursting with juicy strawberries, and that honey glaze? Wow! It adds a touch of sweetness that just takes it over the top. I remember the first time I made this cake; my friends raved about it, and I instantly knew I had a winner on my hands. It’s perfect for any occasion, from casual get-togethers to special celebrations. Trust me, you’re going to want to keep this recipe on hand for all your dessert cravings!
Ingredients List
- 1 box yellow cake mix
- 1 cup diced strawberries (fresh for the best flavor!)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup packed powdered sugar (make sure it’s not sifted, we want that sweetness!)
- 1/4 cup honey (the star of the glaze!)
- 1 teaspoon vanilla extract (for that warm, comforting flavor)
How to Prepare Strawberry Honeybun Cake
- First things first, preheat your oven to 350°F (175°C). This is key for that perfect bake!
- In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Mix until everything is smooth and well blended—no lumps allowed!
- Now, gently fold in those beautiful diced strawberries. You want to distribute them evenly throughout the batter for that delightful burst of flavor in every bite.
- Pour the batter into a greased 9×13 inch baking pan, spreading it out evenly. It’s going to rise beautifully, trust me!
- Pop it in the oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Don’t rush this part; let it cool for a bit before you glaze!
- While the cake cools, whisk together the powdered sugar, honey, and vanilla in a small bowl to create that luscious glaze.
- Once the cake has cooled, drizzle that honey glaze over the top and get ready for a taste sensation!
Why You’ll Love This Recipe
- So easy to make—perfect for beginner bakers!
- Loaded with fresh strawberries for a burst of flavor in every bite.
- The honey glaze adds a delightful sweetness that everyone loves.
- Perfect for any occasion, whether it’s a birthday, potluck, or just a cozy night in.
- Moist and tender texture that keeps you coming back for seconds.
- Great for serving a crowd—this recipe yields 12 generous slices!
- Can be enjoyed warm or chilled, making it versatile for any season.
- Leftovers (if there are any!) stay fresh and delicious for days.
Tips for Success
Let me share my top tips to ensure your Strawberry Honeybun Cake turns out absolutely perfect every time!
- Use fresh strawberries: The fresher, the better! Look for ripe, sweet strawberries for the most flavor. If they’re a little too ripe, they can get mushy in the cake.
- Don’t overmix: When you fold in the strawberries, be gentle. Overmixing can lead to a denser cake. You want that light, fluffy texture!
- Check for doneness: Ovens can vary, so start checking the cake a couple of minutes before the 30-minute mark. You want that toothpick to come out clean—no wet batter!
- Cooling time is key: Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack. This prevents it from breaking apart and gives you that nice, clean finish when you glaze it.
- Adjust the glaze: If you prefer a thicker glaze, add a little more powdered sugar until you reach your desired consistency. For a thinner glaze, just add a splash more honey or a tiny bit of water.
Follow these tips, and I promise you’ll impress everyone with your homemade Strawberry Honeybun Cake!
Variations
If you’re feeling adventurous, there are so many fun ways to mix up your Strawberry Honeybun Cake! Here are some ideas to inspire you:
- Berry Blast: Swap out the strawberries for other berries like blueberries, raspberries, or blackberries. You can even do a mix of all three for a colorful twist!
- Citrus Zing: Add a touch of lemon or orange zest to the batter for a refreshing citrus flavor that pairs beautifully with the sweetness of the cake.
- Nutty Delight: Toss in some chopped walnuts or pecans for a delightful crunch. They add a lovely texture that complements the moistness of the cake.
- Chocolate Drizzle: For a decadent twist, drizzle melted chocolate over the honey glaze for an extra layer of sweetness. Who can resist chocolate, right?
- Spiced Up: Add a sprinkle of cinnamon or nutmeg to the batter for a warm, cozy flavor that’s perfect for fall gatherings.
- Glaze Options: Instead of honey, try using maple syrup for a different, yet equally delicious glaze, or even a cream cheese frosting for a richer touch.
Feel free to experiment and let your creativity shine! Each variation brings a new flavor profile to this classic dessert, ensuring it never gets old.
Storage & Reheating Instructions
Storing your Strawberry Honeybun Cake properly is essential to keep it fresh and delicious for days! First, make sure the cake is completely cooled before you store it. You don’t want any excess moisture trapped in there, or it could turn soggy.
To store, grab an airtight container and place the cake inside. If you’re using a pan, you can cover it tightly with plastic wrap or aluminum foil. It’ll stay fresh in the fridge for up to 5 days—though I doubt it’ll last that long because it’s just that good!
If you want to enjoy your cake warm, simply slice a piece and pop it in the microwave for about 15-20 seconds. Just enough to take the chill off without drying it out. Trust me, there’s something so comforting about a slightly warm slice with that honey glaze melting into every bite!
And if you find yourself with leftovers (which is rare, but hey, it happens!), you can also freeze the cake. Just wrap individual slices in plastic wrap and then place them in a freezer-safe bag. They’ll keep well for up to 2 months. When you’re ready to indulge again, just thaw in the fridge overnight and reheat as mentioned before. Enjoy every last bite!
Nutritional Information
Now, let’s talk about the nutrition in your delightful Strawberry Honeybun Cake. Remember, these values are just estimates, but here’s what you can expect per slice:
- Calories: Approximately 250
- Fat: 10g
- Protein: 3g
- Carbohydrates: 36g
- Sugar: 15g
- Sodium: 180mg
- Fiber: 1g
- Cholesterol: 30mg
So while this cake is absolutely indulgent, it also has some fruit goodness in there thanks to those strawberries! Enjoy your slices and remember, it’s all about balance and enjoying the sweet moments in life!
FAQ Section
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries can work in a pinch. Just make sure to thaw them first and drain any excess liquid to avoid making the cake too soggy. Fresh strawberries do have that unbeatable flavor, but frozen will still give you a delicious Strawberry Honeybun Cake.
How do I know when the cake is done baking?
Great question! You’ll want to start checking around the 30-minute mark. Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, it’s ready! Don’t forget, it’ll continue to cook a little while cooling in the pan.
Can I make this cake in advance?
Yes, you can! This Strawberry Honeybun Cake actually tastes great the next day, as the flavors have time to develop. Just make sure to store it properly in an airtight container in the fridge. You can even glaze it just before serving for that fresh touch!
What if I don’t have a 9×13 inch pan?
No worries! You can use any similar-sized baking dish, or even a couple of round cake pans if you’re feeling fancy. Just adjust the baking time as needed, checking for doneness as described above.
Can I add more honey to the glaze?
Of course! If you love that honey sweetness, feel free to add a bit more. Just be careful not to make it too runny; you want that perfect drizzle over your Strawberry Honeybun Cake!
Strawberry Honeybun Cake: 7 Reasons You’ll Love This Dessert
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
A delicious and moist cake featuring strawberries and a sweet honey glaze.
Ingredients
- 1 box yellow cake mix
- 1 cup diced strawberries
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup powdered sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the cake mix, eggs, oil, and water. Mix until smooth.
- Fold in the diced strawberries.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- While the cake cools, mix the powdered sugar, honey, and vanilla in a small bowl.
- Drizzle the honey glaze over the cooled cake.
Notes
- Use fresh strawberries for best flavor.
- Store leftovers in an airtight container.
- Can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Strawberry Honeybun Cake, strawberry cake, dessert, honey cake