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Best Strawberry Honeybun Cake Recipe

A close-up of a slice of strawberry honeybun cake, showing moist cake studded with strawberries and topped with a thick white glaze.
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Make this moist strawberry swirl cake with a classic sticky glaze. This scratch strawberry sweet roll cake is easy to follow and perfect for weekend baking projects.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1/2 cup finely diced fresh strawberries
  • 1/4 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup chopped pecans (optional)
  • For the Glaze: 2 cups powdered sugar
  • 1/4 cup melted butter
  • 2 tablespoons milk
  • 1/4 cup strawberry puree (from fresh strawberries)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. In a small bowl, mix the milk and sour cream. Add the dry ingredients to the wet ingredients alternately with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  5. Gently fold in the diced fresh strawberries.
  6. Prepare the swirl filling: In a small bowl, mix the brown sugar, cinnamon, and chopped pecans (if using).
  7. Spread half of the batter into the prepared pan. Sprinkle half of the brown sugar mixture evenly over the batter. Top with the remaining batter, and then sprinkle the rest of the brown sugar mixture on top.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar, melted butter, milk, strawberry puree, and vanilla extract until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
  11. Drizzle the glaze generously over the cooled cake. Allow the glaze to set before slicing and serving your glazed strawberry breakfast cake.

Notes

  • For the best strawberry flavor, use ripe, fresh strawberries and make sure they are finely diced so they distribute evenly.
  • You can make this cake ahead. Store it tightly wrapped at room temperature for up to two days, or freeze unfrosted for up to one month.
  • If you prefer a cream cheese icing over a simple glaze, combine 4 ounces softened cream cheese with 1 cup powdered sugar and 1 tablespoon milk, beating until smooth.

Nutrition

Find it online: https://www.purecookingjoy.com/strawberry-honeybun-cake-recipe/

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