Let me tell you about the day I stumbled into baking what is now my family’s most-requested dessert: the Strawberry Honeybun Cake. I was craving something nostalgic, sweet, and comforting—something that smelled like a bakery and felt like a hug. I pulled out a simple box of strawberry cake mix, dreaming of turning it into something special. As it baked, my entire kitchen filled with the most incredible, warm, sugary-strawberry aroma, like fresh-bought honey buns and summer berries all at once. The result was a moist, tender, swirly-cinnamon-sugar delight that tastes infinitely more complex than its humble origins. I love this recipe because it’s a testament to how a little creativity can transform the everyday into the extraordinary, and I can’t wait for you to experience that same joy in your own kitchen.
Ingredients
- 1 box strawberry cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup sour cream (full-fat is best)
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1 teaspoon vanilla extract
Now, let’s talk ingredients because choices here make all the difference. That sour cream is the secret weapon—it adds an incredible richness and moisture that prevents the cake from being dry or crumbly. I’ve tried substituting Greek yogurt in a pinch, and while it works, the sour cream truly gives it that decadent “bakery” texture. Don’t skip it; it makes a huge difference. Also, for the cake mix, just use the standard dry mix—do not prepare it according to the box directions. We’re using it as a flour base and building upon it with our own wet ingredients for a much better result.
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls (one large, one medium)
- Whisk and spatula
- Measuring cups and spoons
- Small bowl for cinnamon-sugar mix
- Wire cooling rack
- Fork or small whisk for glaze
You don’t need any fancy equipment for this beauty, which is part of its charm. I always use my classic glass 9×13 pan because it bakes evenly and makes serving a breeze. A good spatula is your best friend for spreading the thick batter smoothly—it’s lusciously thick, not runny! And while a stand mixer is fine, I usually just whisk by hand. It comes together quickly and honestly, I enjoy the tactile process. Just make sure your pan is well-greased; there’s nothing sadder than a beautiful cake sticking to the corners.
(See the next page below to continue…)