Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but it's best to thaw and drain them to avoid excess moisture in the batter. Also, keep in mind that frozen strawberries might not have the same firmness or flavor as fresh ones, so use accordingly.

How do I store leftover Strawberry Honeybun Cake?

Store leftover Strawberry Honeybun Cake in an airtight container in the refrigerator. It stays fresh for up to three days. Just remember to cover it well to prevent it from drying out!

Can I make this cake gluten-free?

Yes, you can use a gluten-free cake mix as a substitute for the yellow cake mix in this recipe. The results should still be delicious and just as enjoyable!

What can I substitute for sour cream?

If you don’t have sour cream, plain yogurt is a great substitute. Greek yogurt can also work, or using a combination of buttermilk or milk with a bit of vinegar would mimic the acidity well.

Can I add nuts to this cake recipe?

Yes, adding chopped nuts like pecans or walnuts can enhance the texture and flavor of the cake. Just stir them in gently before pouring the batter into the baking pan.

Strawberry Honeybun Cake: Simple And Irresistible Recipe

Ingredients

Units Scale

1 box yellow cake mix
4 large eggs
1 cup sour cream
1/2 cup vegetable oil
1 cup chopped strawberries
1 cup brown sugar
1 tablespoon cinnamon
1 cup powdered sugar
1/4 cup milk
1/2 cup strawberry icing or more strawberries for topping

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Instructions

Preheat your oven to 350°F (175°C) and grease your 9×13 inch baking pan.
Combine the yellow cake mix, eggs, sour cream, and vegetable oil in a large mixing bowl, blending until smooth.
Mix together the brown sugar and cinnamon in a separate bowl. Pour half of the batter into the prepared pan, sprinkle with half of the cinnamon mixture and strawberries, then layer with the remaining batter, cinnamon mixture, and strawberries. Swirl to create a marbled effect. Bake for 30-35 minutes or until a toothpick comes out clean. Cool and drizzle with icing.

Notes

Don’t overmix the batter for best texture. Use fresh strawberries for maximum flavor.

Author: Sarah Mitchell
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 22g
Sodium: 220mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg