Desserts

Strawberry Honeybun Cake with Cream Icing

Name: Strawberry Honeybun Cake with Cream Icing
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 box of yellow cake mix; 4 large eggs; 1 cup of sour cream; 1/2 cup of vegetable oil; 1 cup of strawberries, chopped; 1 cup of brown sugar; 1 tablespoon of ground cinnamon; 1 cup of powdered sugar; 2 tablespoons of milk; 1 teaspoon of vanilla extract

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This strawberry honeybun cake with cream icing is a cozy, easy-to-make cake that tastes like warm cinnamon rolls with fresh strawberry brightness. The cake bakes up moist and tender, with sweet pockets of brown-sugar cinnamon and bursts of soft strawberries, all finished with a glossy vanilla cream icing. It’s perfect for brunch, potlucks, or a comforting dessert any day of the week — and if you like strawberry desserts, you might also enjoy this strawberry ice cream cake inspiration for another fun twist.

Recipe Information

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Difficulty Level: Easy

Nutrition Information

Approximate per serving (1 of 12):

Calories per serving: 390 kcal
Protein: 5 g
Carbohydrates: 50 g
Fat: 19 g
Fiber: 1 g
Sugar: 36 g
Sodium: 220 mg

Why Make This Strawberry Honeybun Cake with Cream Icing

This cake blends two favorite treats — honeybun cinnamon swirls and strawberry sweetness — into one simple pan. It comes together quickly using a yellow cake mix boosted with sour cream and eggs for extra moisture. The cinnamon-brown sugar layers add a caramel-like richness, while fresh strawberries give bright color and a juicy pop. The cream icing ties everything together with a silky vanilla finish. Serve it warm for gooey texture or at room temperature for cleaner slices.

How to Make Strawberry Honeybun Cake with Cream Icing

You’ll layer batter, cinnamon-brown sugar, and strawberries, swirl for a marbled look, then bake. Finish with a thin cream icing that sets into a shiny glaze. The method is forgiving, so it’s great for cooks of any skill level.

Ingredients:

1 box of yellow cake mix
4 large eggs
1 cup of sour cream
1/2 cup of vegetable oil
1 cup of strawberries, chopped
1 cup of brown sugar
1 tablespoon of ground cinnamon
1 cup of powdered sugar
2 tablespoons of milk
1 teaspoon of vanilla extract

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan with nonstick spray or butter and line with parchment if you prefer easier removal. Chop the strawberries and set them on paper towels to drain briefly.

Step 2: Mixing the Cake Batter

In a large bowl, mix the yellow cake mix, 4 large eggs, 1 cup sour cream, and 1/2 cup vegetable oil until the batter is smooth and well combined. Use a whisk or electric mixer on low for about 1–2 minutes.

Step 3: Making the Cinnamon Sugar Layer

In a separate bowl, combine 1 cup brown sugar with 1 tablespoon ground cinnamon. Stir well so the sugar is evenly coated with cinnamon.

Step 4: Assembling and Layering

Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle half of the brown sugar cinnamon mixture over the batter, then scatter half of the chopped strawberries on top. Spoon the remaining batter over the strawberries and smooth gently. Sprinkle the remaining brown sugar mixture and the rest of the strawberries on top.

Step 5: Swirling for a Marble Effect

Using a knife or an offset spatula, gently swirl the top layers through the batter in a figure-eight or looping motion. Don’t overmix — you want visible cinnamon ribbons and strawberry pockets.

Step 6: Baking Until Set

Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean. The top should be golden and slightly springy. Let the cake cool in the pan on a wire rack for about 15–20 minutes.

Step 7: Preparing the Cream Icing

While the cake cools, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth and pourable. Add a little more milk if you want a thinner drizzle.

Step 8: Drizzling and Serving

Once the cake has cooled to warm or room temperature, drizzle the icing evenly over the top. Let the icing set for a few minutes, then slice and serve.

How to Serve Strawberry Honeybun Cake with Cream Icing

Serve warm with a scoop of vanilla ice cream for dessert.
For brunch, pair with coffee or a light fruit salad.
Cut into squares for potlucks and pack in bakery-style boxes for easy transport.
Garnish with a few extra sliced strawberries or a light dusting of powdered sugar for a pretty presentation.

How to Store Strawberry Honeybun Cake with Cream Icing

Room temperature: Store in an airtight container for up to 2 days. Keep the icing covered with plastic wrap to avoid crusting.
Refrigerator: Store covered for up to 5 days. Bring to room temperature before serving for the best texture.
Freezer: Wrap individual slices tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator, then warm briefly in the microwave if desired.

Expert Tips for Perfect Strawberry Honeybun Cake with Cream Icing

Drain strawberries: Pat the chopped berries dry so they don’t add excess moisture and sink too much into the batter.
Use room-temperature eggs: They mix more evenly into the batter, giving a consistent texture.
Don’t over-swirl: A few gentle swirls create a pretty marbled look. Over-swisting will blend the layers and lose the honeybun effect.
Test for doneness: Start checking at 28 minutes. If the top browns too fast, loosely tent with foil.
Adjust icing consistency: For a thicker glaze, add more powdered sugar. For a thin drizzle, add milk a teaspoon at a time.

Delicious Variations

Strawberry Cheesecake Honeybun: Fold 8 oz softened cream cheese into half the batter for a creamy layer.
Mixed Berry: Replace half the strawberries with raspberries or blueberries.
Nut Crunch: Sprinkle chopped pecans or walnuts between layers for texture.
Citrus Honeybun: Add 1 teaspoon lemon zest to the batter and replace vanilla in the icing with lemon juice for a bright twist.
Reduced-Sugar: Use light brown sugar and reduce powdered sugar in the icing; consider Greek yogurt instead of sour cream for a tangy, lower-fat option.

Frequently Asked Questions

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry to remove extra moisture. Frozen berries release more juice and can make the cake soggy if not drained.
Q: Can I make this in a round pan or bundt pan?
A: You can, but baking time will change. A 9-inch round pan may need 35–45 minutes. Check with a toothpick for doneness and tent with foil if the top browns too quickly.
Q: How can I prevent the strawberries from sinking?
A: Toss the chopped strawberries lightly in a tablespoon of flour before adding them to the layers. This helps suspend them in the batter.
Q: Can I skip the cream icing?
A: Yes. The cake is delicious on its own. For a lighter finish, dust with powdered sugar or serve with whipped cream.
Q: Is there a dairy-free option?
A: Substitute dairy-free sour cream or yogurt and use a plant-based milk for the icing. Use a vegan cake mix if you need the whole recipe to be dairy-free.
Q: Can I prepare this the day before?
A: Bake the cake the day before, store it covered in the refrigerator, and add the icing just before serving for the freshest texture.

Conclusion

This Strawberry Honeybun Cake with Cream Icing is an easy, crowd-pleasing treat that fills the kitchen with warm cinnamon and sweet strawberry aroma. It’s moist, tender, and simple to assemble — a lovely bake for everyday comfort or a small celebration. For another take on strawberry desserts and inspiration, see this Strawberry Honey Bun Cake – Desserts on a Dime. Give it a try and enjoy a slice warm with coffee or chilled with a scoop of ice cream.