Strawberry Honeybun Velvet Cake

Strawberry Honeybun Cake brings together the rich flavors of red velvet cake and the comforting swirl of cinnamon sweetness all crowned with a strawberry cream cheese icing. I adore making this for summer gatherings as the fresh strawberry aroma fills the kitchen and each bite feels like a treat for both kids and adults.

When I first experimented with adding strawberries to this cake I was amazed at how moist each slice turned out. Now it is the most requested birthday cake in my family.

Ingredients

• Red velvet cake mix: brings rich cocoa flavor and beautiful color look for one with high-quality cocoa powder
• Vegetable oil: keeps the cake moist and tender I prefer a neutral oil to let the strawberries shine
• Sour cream: gives the crumb a slight tang and keeps it extra soft use full fat for the best texture
• Large eggs: bind everything and contribute to that bakery style lift
• Pureed fresh strawberries: infuse real berry flavor choose ripe berries for natural sweetness
• Vanilla extract: rounds out the flavors use pure vanilla for a warm finish
• Brown sugar: for a caramel note and soft crumb opt for dark brown sugar if you like deeper flavor
• Ground cinnamon: brings warmth to the swirl always use fresh cinnamon for max aroma
• Cream cheese: for silky icing pick full fat and let it warm to room temp for easy mixing
• Unsalted butter: helps make the icing ultra creamy
• Powdered sugar: adds sweetness and structure to the icing sift for extra smoothness
• Strawberry puree: in the icing adds extra berry punch
• Vanilla extract for icing: adds fragrance and depth

Step-by-Step Instructions

Prepare the Pan:

Grease and flour a 9x13 inch baking pan thoroughly so the cake unmolds without sticking

Make the Batter:

In a large mixing bowl blend the red velvet cake mix with oil sour cream eggs strawberry puree and vanilla Mix by hand or use a whisk until the mixture is completely smooth and no dry pockets remain

Prepare the Filling:

In a small bowl combine brown sugar and cinnamon mix with a fork until evenly blended

Layer and Swirl:

Pour half of the cake batter into your baking pan Spread gently then add half the cinnamon sugar mixture over the top Repeat with the rest of the batter and cinnamon sugar Use a knife to swirl everything together for a marbled effect but do not overmix

Bake:

Place pan in the oven and bake at 350 degrees F for 30 to 35 minutes Check by inserting a toothpick in the center If it comes out clean the cake is ready Cool completely before icing

Make the Icing:

Beat together the softened cream cheese and butter until smooth and fluffy Slowly add powdered sugar until incorporated Stir in the strawberry puree and vanilla mixing until no streaks remain

Ice the Cake:

Spread the cream cheese icing evenly over the cooled cake For extra flair top with sliced strawberries or colorful sprinkles

Slice and Serve:

Cut into generous squares and serve at room temperature to enjoy the full texture and flavor

Save

My favorite part has always been swirling the cinnamon sugar and watching the pattern form as it bakes Each time I make this my youngest runs to the kitchen drawn by the scent of strawberries and spice

Storage Tips

This cake remains tender for several days if tightly wrapped Store leftovers in the refrigerator for up to four days Always let it sit out about twenty minutes for the frosting to soften a bit before serving If you want to freeze it wrap individual pieces in plastic and foil then store in a container for up to one month

Ingredient Substitutions

If fresh strawberries are not available substitute frozen ones just thaw and drain well Greek yogurt works in place of sour cream for a slightly tangier cake For a different twist try a chocolate cake mix and orange zest for a chocolate citrus spin

Serving Suggestions

This cake shines as a brunch centerpiece or easy dessert for cookouts Add extra sliced strawberries on top right before serving for extra freshness A whipped cream dollop and a little drizzle of honey take it to another level

Cultural and Historical Context

This cake combines the soul food tradition of honeybun cakes with the Southern love of red velvet and strawberries Cream cheese icing is also a Southern favorite That blend is why this cake feels both classic and modern at the same time

Recipe FAQs

→ How do I achieve a marbled effect in the cake?

After layering the batter and cinnamon sugar mixture, gently swirl with a knife for a beautiful marbled interior.

→ Can I use frozen strawberries for the puree?

Yes, thaw frozen strawberries and blend until smooth to substitute for fresh puree in both cake and icing.

→ What is the texture of the finished cake?

The cake is soft and moist, with tender crumb and delicate bursts of strawberries highlighted by sweet spice.

→ How do I store any leftovers?

Keep leftovers covered in the refrigerator for up to 4 days. Allow to come to room temperature before serving.

→ Is it possible to make this cake ahead?

Yes, bake and cool the cake a day in advance and ice before serving for best texture and flavor.