This Strawberry Honeybun Cake is soft, rich, and full of sweet strawberry flavor with a classic honeybun-style cinnamon swirl running through the middle. Finished with a smooth strawberry cream icing, it is the kind of easy cake that looks special but comes together with simple pantry ingredients.
Why You’ll Love This Recipe
This cake is wonderfully moist thanks to sour cream and cake mix, which makes it both easy and dependable. The cinnamon-brown sugar swirl gives it that familiar honeybun flavor, while the strawberries add a fresh fruity twist. The strawberry cream icing on top ties everything together with a pretty pink finish and just the right amount of sweetness. It is a great choice for family gatherings, weekend baking, spring celebrations, or anytime you want a dessert that feels homemade without being complicated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
1 box vanilla cake mix (15.25 ounces)
1 cup sour cream
3 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups strawberries, diced and patted dry
For the cinnamon swirl
1/2 cup light brown sugar, packed
1 teaspoon ground cinnamon
For the strawberry cream icing
2 cups powdered sugar
3 tablespoons strawberry jam or strawberry preserves
2 to 3 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a large mixing bowl, combine the vanilla cake mix, sour cream, eggs, vegetable oil, and vanilla extract. Beat until the batter is smooth and fully combined.
Gently fold in the diced strawberries. If the strawberries are very juicy, blot them with paper towels first so the batter does not become too wet.
In a small bowl, stir together the brown sugar and cinnamon.
Pour half of the cake batter into the prepared baking dish and spread it evenly.
Sprinkle the cinnamon-sugar mixture evenly over the batter.
Spoon the remaining batter on top and gently spread it out to cover the swirl layer.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes.
To make the icing, whisk together the powdered sugar, strawberry jam, 2 tablespoons milk or cream, and vanilla extract until smooth. Add the extra tablespoon of milk or cream if needed to loosen the icing.
Spread or drizzle the strawberry cream icing over the slightly warm or fully cooled cake.
Slice and serve.
Servings and timing
This recipe makes about 12 servings.
Prep time: 15 minutes
Bake time: 35 to 40 minutes
Cooling time: 15 minutes
Total time: about 1 hour 10 minutes
Variations
You can swap the vanilla cake mix for white cake mix if that is what you have on hand. For a stronger strawberry flavor, add 1/4 cup finely chopped strawberries to the icing or use freeze-dried strawberry powder in place of part of the powdered sugar. A little cream cheese in the icing will make it tangier and richer. For a bakery-style finish, top the iced cake with a few diced fresh strawberries right before serving. You can also add a pinch of nutmeg to the cinnamon swirl for a warmer flavor.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days because of the fresh strawberries and icing. For the best texture, let a slice sit at room temperature for 15 to 20 minutes before serving. If you want it slightly warm, microwave an individual slice for about 10 to 12 seconds. Avoid overheating, since the icing can melt too much and the cake may become soggy.
FAQs
Can I use frozen strawberries instead of fresh?
Yes. Thaw them completely and drain them very well before adding them to the batter so they do not add excess moisture.
Can I substitute Greek yogurt for sour cream?
Yes. Plain full-fat Greek yogurt works well and gives a similar moist texture.
Do I need to use a vanilla cake mix?
Vanilla cake mix is ideal for this version, but white cake mix also works nicely.
Why is it called a honeybun cake?
It gets the name from the cinnamon-sugar swirl inside, which gives it the sweet, cozy flavor of a honeybun pastry.
Can I make this cake ahead of time?
Yes. You can bake it a day in advance and add the icing after it cools, or ice it and refrigerate until ready to serve.
How do I keep the strawberries from sinking?
Dice them small and pat them dry before folding them into the batter. This helps them stay more evenly distributed.
Can I make this recipe in a different pan?
Yes. A 9×13-inch pan is best, but two smaller square pans can also work. Just watch the baking time closely.
What kind of strawberry jam works best for the icing?
A smooth strawberry jam or preserves with a soft texture works best because it mixes more easily into the icing.
Can I freeze this cake?
Yes. Freeze the cake without the icing for best results. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and ice before serving.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready.
Conclusion
Strawberry Honeybun Cake with Strawberry Cream Icing is an easy dessert that delivers big flavor with very little fuss. Between the moist vanilla-strawberry cake, the cinnamon swirl, and the creamy strawberry icing, every bite feels soft, sweet, and comforting. It is a lovely recipe to keep on hand when you want something simple, pretty, and guaranteed to disappear fast.
A moist strawberry honeybun-style cake made with vanilla cake mix, fresh strawberries, and a cinnamon sugar swirl, topped with a sweet strawberry cream icing.
Ingredients
1 box vanilla cake mix (15.25 ounces)
1 cup sour cream
3 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups strawberries, diced and patted dry
1/2 cup light brown sugar, packed
1 teaspoon ground cinnamon
2 cups powdered sugar
3 tablespoons strawberry jam or strawberry preserves
2 to 3 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish.
In a large bowl combine the cake mix, sour cream, eggs, vegetable oil, and vanilla extract. Beat until smooth.
Gently fold in the diced strawberries.
In a small bowl mix together the brown sugar and cinnamon.
Pour half of the cake batter into the prepared baking dish and spread evenly.
Sprinkle the cinnamon sugar mixture evenly over the batter.
Spoon the remaining batter on top and gently spread to cover the swirl layer.
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes.
In a bowl whisk together powdered sugar, strawberry jam, milk or cream, and vanilla extract until smooth.
Add more milk if needed to reach the desired icing consistency.
Spread or drizzle the strawberry cream icing over the warm or cooled cake.
Slice and serve.
Notes
Pat the strawberries dry before adding them to prevent excess moisture.
Vanilla or white cake mix both work well in this recipe.
Allow the cake to cool slightly before icing for best results.
For a stronger strawberry flavor add finely chopped strawberries to the icing.
Store the cake refrigerated because of the fresh fruit and icing.
