It was the kind of day where the sunlight sneaks in through the kitchen window, casting that soft golden glow on everything. I was sifting through some old cookbooks my grandmother left me when I came across a recipe she used to make every year at family gatherings.

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It wasn’t the exact one I was looking for, but it triggered something—a warm memory of the way her kitchen always smelled, like cinnamon and fresh baking. Her cakes were always simple but somehow always stood out.

A few days later, a neighbor of mine stopped by, looking a bit worn from a busy week of work and family responsibilities. As we chatted, I noticed she kept eyeing the plate of freshly baked treats I’d set out on the counter. That’s when the idea struck. I needed to share something that reminded me of family, of comfort, and of simpler times, something everyone could enjoy no matter their situation.

I wanted a dessert that had the same warm and inviting feel that my grandmother’s recipes always had, with a modern twist. That’s how I found myself in the kitchen, mixing up a cake that was both familiar and unexpected—sweet, comforting, and perfect for every occasion.

Short Description

A sweet, swirled strawberry cake layered with cinnamon-honey filling and topped with a creamy strawberry icing—this cake brings together the cozy flavor of a honeybun and the brightness of fresh berries.

Key Ingredients

For the Cake:

1 box strawberry cake mix
3 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla extract

For the Filling:

1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup melted butter

For the Icing:

1 cup powdered sugar
1/4 cup pureed strawberries
2 tablespoons heavy cream
1/2 teaspoon vanilla extract

Tools Needed

Two 9-inch round cake pans
Mixing bowls
Electric mixer or whisk
Silicone spatula
Measuring cups & spoons
Wire rack for cooling
Small saucepan or microwave (for melting butter)

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to keep the cake from sticking.

Step 2: Mix the Cake Batter
In a large mixing bowl, combine the cake mix, eggs, buttermilk, oil, honey, and vanilla. Mix until the batter is smooth and creamy with no lumps.

Step 3: Prepare the Filling
In a small bowl, mix brown sugar, cinnamon, and melted butter until well combined. It should have a rich, sandy texture.

Step 4: Assemble the Cake
Pour half of the cake batter evenly into the prepared pans. Drizzle the filling over the batter in each pan, then cover with the remaining cake batter. Use a butter knife to gently swirl the filling into the batter—don’t overmix.

Step 5: Bake the Cake
Bake in the preheated oven for 30–35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean and the tops bounce back when lightly pressed.

Step 6: Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 7: Make the Icing
In a bowl, whisk together powdered sugar, pureed strawberries, heavy cream, and vanilla extract until smooth. The icing should be thick but spreadable.

Step 8: Frost the Cake
Spread half of the icing over the first cake layer. Place the second layer on top and cover the top with the remaining icing. Let the icing slightly drip down the sides for a rustic, irresistible look.

Why You’ll Love This Recipe

– Bursting with real strawberry flavor

– Easy to make with boxed mix and simple ingredients

– The honey-cinnamon swirl adds a cozy bakery touch

– Perfect balance of sweet, fruity, and creamy

Mistakes to Avoid & Solutions

Overmixing the batter
Leads to a dense cake. Mix until just combined for a fluffy texture.

Swirling the filling too much
The goal is ribbons, not blending. A few gentle swirls with a butter knife will do.

Using hot cakes for icing
The icing will melt off. Make sure the cake is completely cooled before frosting.

Icing too runny or thick
Add more powdered sugar if too thin, or a splash of cream if too thick.

Skipping the greasing step
Even with non-stick pans, greasing ensures clean release.

Serving and Pairing Suggestions

– Serve with fresh strawberries or mint leaves for a pop of color

– Pair with a glass of cold milk, berry tea, or light sparkling wine

– Slice into squares or wedges for buffet-style serving

– Chill for an hour before serving for a firmer texture on warm days

Storage and Reheating Tips

– Store leftovers in an airtight container in the fridge for up to 4 days

– To freeze, wrap slices in plastic wrap and foil. Freeze up to 2 months

– Reheat slices in the microwave for 10–15 seconds for a soft, fresh-baked texture

– Avoid reheating the whole cake—slice before warming

– Let icing set in the fridge for cleaner, easier slicing

FAQs

1. Can I use fresh strawberries in the cake batter?
Yes! Dice them small and fold into the batter—about 1/2 cup will do.

2. What if I don’t have buttermilk?
Mix 1 tablespoon lemon juice or vinegar into 1 cup of milk. Let sit 5 minutes before using.

3. Can I make this in a 9×13 pan?
Absolutely. Bake at 350°F for about 35–40 minutes. Check for doneness with a toothpick.

4. How do I make it dairy-free?
Use almond or oat milk in place of buttermilk, and a dairy-free cream substitute for icing.

5. Why did my cake sink in the middle?
It may be underbaked or the oven door was opened too soon. Always check with a toothpick.

Tips & Tricks

– Let the pureed strawberries drain a bit if they’re too watery

– For extra flavor, use strawberry-flavored buttermilk if available

– Chill the icing for 10 minutes before spreading for a thicker consistency

– Add a pinch of salt to balance the sweetness

– Use an offset spatula to evenly spread the icing for a smooth finish

Recipe Variations

1. Lemon-Honeybun Twist
Swap the strawberry cake mix for lemon, and use lemon zest in the filling. Replace pureed strawberries with lemon juice and zest for a bright, tangy glaze.

2. Chocolate Strawberry Swirl
Use chocolate cake mix instead of strawberry. Keep the same filling and topping for a chocolate-dipped strawberry vibe.

3. Strawberry Almond Honeybun Cake
Add 1/2 teaspoon almond extract to the cake batter and top with toasted almond slices before serving.

4. Strawberry Cream Cheese Icing
Add 2 oz softened cream cheese to the icing for a thicker, richer topping with a tangy finish.

5. Mini Bundt Cakes
Pour the batter into greased mini Bundt pans. Bake for 20–25 minutes. Drizzle icing on top when cool for adorable single servings.

Final Thoughts

In a world that often feels rushed, this cake brings a pause. It’s the type of recipe that feels like sharing a piece of home, no matter who walks through your door. After making it for friends, neighbors, and even strangers, it’s clear—it’s not just about the cake, but about creating moments of connection.

So, the next time you’re looking to brighten someone’s day, remember this cake; it’s more than just a treat—it’s a gift wrapped in warmth and sweetness.

Strawberry Honeybun Cake With Strawberry Cream Icing

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Ingredients

For the Cake:

1 box strawberry cake mix
3 large eggs
1 cup buttermilk
½ cup vegetable oil
¼ cup honey
1 teaspoon vanilla extract

For the Filling:

½ cup brown sugar
1 teaspoon cinnamon
¼ cup melted butter

For the Icing:

1 cup powdered sugar
¼ cup pureed strawberries
2 tablespoons heavy cream
½ teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, mix together the cake mix, eggs, buttermilk, oil, honey, and vanilla until smooth and creamy.
In a small bowl, combine brown sugar, cinnamon, and melted butter until the mixture has a sandy texture.
Pour half of the batter into the prepared pans. Drizzle the filling over it, then top with the remaining batter. Gently swirl the filling into the batter with a butter knife.
Bake for 30–35 minutes, or until a toothpick inserted comes out clean and the tops bounce back when lightly pressed.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Whisk powdered sugar, pureed strawberries, heavy cream, and vanilla extract in a bowl until smooth and thick but spreadable.
Spread half the icing over the first layer. Place the second layer on top and cover with the remaining icing. Let the icing drip down the sides for a rustic finish.