Strawberry Honeybun Cake with Strawberry Cream Icing Recipe – A Cozy, Fruity Twist on an Old Favorite

There’s something about the smell of warm berries and cinnamon that makes a house feel like a hug. This Strawberry Honeybun Cake with Strawberry Cream Icing brings that exact feeling to my kitchen — sweet strawberry notes, a little swirl of cinnamon sugar, and a pillow-soft crumb. I tested this on a rainy Sunday, and the way the aroma filled the rooms reminded me of family dinners and slow afternoons. For a similar cozy dessert, I sometimes bake my Apple Cake with Cream Cheese Frosting when apples are in season.

Why You’ll Love It

• Quick and easy to make, even on busy afternoons.
• Comforting homemade flavor with a strawberry-cinnamon swirl.
• Made with simple pantry ingredients you probably already have.
• Great for family dinners, brunch, or a last-minute potluck.
• Always a crowd-pleaser — kids and grown-ups both ask for seconds.

Ingredients You’ll Need

• 1 box strawberry cake mix
• 3/4 cup vegetable oil (keeps the cake moist; you can swap for light olive oil)
• 4 large eggs
• 1 cup sour cream — chef note: sour cream adds tang and extra tenderness, so don’t skip it.
• 1/2 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 2 cups powdered sugar
• 3 tablespoons strawberry jam or preserves — chef note: use good-quality jam for the best flavor.
• 2–3 tablespoons heavy cream or milk — chef note: heavy cream makes the icing silkier.
• 1/2 teaspoon vanilla extract

How to Make It

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan. The room will already smell faintly sweet when you preheat.
2. In a large bowl, whisk the strawberry cake mix, vegetable oil, eggs, and sour cream until smooth and glossy. The batter should be thick but pourable.
3. Pour half of the batter into the prepared pan and spread it gently with a spatula.
4. In a small bowl, stir the brown sugar and cinnamon until they look like cinnamon sand. Sprinkle half of this over the batter. You’ll see the sugar dots glinting on top.
5. Pour the remaining batter over the cinnamon sugar layer, then sprinkle the rest of the cinnamon sugar on top. The layers look pretty even and promising.
6. Use a knife or skewer to swirl the layers gently for a marbled effect. Go slow so you keep that pretty pattern.
7. Bake for 35–40 minutes, until a toothpick in the center comes out clean. You’ll notice golden edges and a fragrant strawberry-cinnamon scent when it’s done. Allow the cake to cool completely in the pan.
8. For the icing, whisk the powdered sugar, strawberry jam, heavy cream, and vanilla until smooth and spreadable. Add more cream if you want it thinner. Taste and adjust for sweetness.
9. Once the cake is cool, spread the strawberry cream icing evenly over the top. The glossy pink icing makes the cake look like a little celebration.

For a different frosting technique, check out this helpful buttercream icing guide which gives ideas for texture and consistency.

Kitchen Tips

• Time-saver: Mix the cinnamon sugar while the oven preheats so you save a minute or two.
• Fix for dryness: If a slice tastes a tad dry, microwave it with a damp paper towel for 8–10 seconds — it brings back moistness.
• Flavor twist: Stir a tablespoon of lemon zest into the icing for bright contrast, or try folding a few fresh diced strawberries into the batter like in my Blueberry Sour Cream Coffee Cake for extra fruit bursts.

Also, if you want to play with pan sizes or sheet cakes, I often pull ideas from my Red Velvet Sheet Cake with Cream Cheese Frosting notes.

Serving Ideas

Serve this cake warm for the softest crumb, or at room temperature so the icing sets slightly. It’s lovely for:

• Sunday family dinners and cozy afternoons, because it’s comforting and easy.
• Brunch with a dusting of powdered sugar and a few fresh strawberry slices on top.
• Holiday tables as a bright, fruity option next to richer desserts.

Pair with a mug of strong coffee or a floral tea, and for an extra treat, serve each slice with a dollop of whipped cream. For more sweet pairing ideas, try something chocolatey like these Chocolate Coffee Cream Cupcakes on the side.

Storing & Leftovers

• Store: Keep the cake covered at room temperature for 1–2 days, or refrigerate up to 5 days. The icing keeps it moist.
• Freeze: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm a slice in the microwave for 10–12 seconds to bring back that just-baked feeling.
• Leftover idea: Turn slices into dessert parfaits with yogurt and fresh berries for a pretty breakfast.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day as the flavors settle.

Q: Can I swap any ingredients?
A: Of course. Use yogurt instead of sour cream, or milk instead of heavy cream — this Strawberry Honeybun Cake with Strawberry Cream Icing is forgiving.

Q: What’s the best way to serve it?
A: Serve warm if you like a softer crumb, or at room temperature if you want a firmer slice and set icing.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and a toothpick that comes out clean; plus you’ll smell that lovely strawberry-cinnamon aroma.

Final Thoughts

I make this Strawberry Honeybun Cake with Strawberry Cream Icing whenever I want something that feels like comfort wrapped in sweetness. It’s simple, fast, and full of familiar flavors that warm the heart. Please try it soon — you’ll love how the cinnamon ribbon plays with the strawberry icing. Strawberry Honeybun Cake with Strawberry Cream Icing

Conclusion

If you want to see a similar take and comparison, I like the version at Desserts on a Dime’s Strawberry Honey Bun Cake, which gives another easy approach. For a creative twist and photos to inspire you, check out Provecho’s Strawberry Honey Bun Cake.

Strawberry Honeybun Cake with Strawberry Cream Icing

A cozy and fruity twist on an old favorite, this Strawberry Honeybun Cake features sweet strawberry notes and a cinnamon sugar swirl, perfect for family dinners or brunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Brunch, Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 box strawberry cake mix
• 3/4 cup vegetable oil keeps the cake moist; you can swap for light olive oil
• 4 large eggs
• 1 cup sour cream adds tang and extra tenderness, so don’t skip it
• 1/2 cup brown sugar, packed
• 1 tablespoon ground cinnamon

For the Icing

• 2 cups powdered sugar
• 3 tablespoons strawberry jam or preserves use good-quality jam for the best flavor
• 2–3 tablespoons heavy cream or milk heavy cream makes the icing silkier
• 1/2 teaspoon vanilla extract

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch pan.
2. In a large bowl, whisk the strawberry cake mix, vegetable oil, eggs, and sour cream until smooth and glossy.
3. Pour half of the batter into the prepared pan and spread it gently with a spatula.
4. In a small bowl, stir the brown sugar and cinnamon until they look like cinnamon sand. Sprinkle half of this over the batter.
5. Pour the remaining batter over the cinnamon sugar layer, then sprinkle the rest of the cinnamon sugar on top.
6. Use a knife or skewer to swirl the layers gently for a marbled effect.

Baking

1. Bake for 35–40 minutes, until a toothpick in the center comes out clean.
2. Allow the cake to cool completely in the pan.

Icing

1. For the icing, whisk the powdered sugar, strawberry jam, heavy cream, and vanilla until smooth and spreadable.
2. Once the cake is cool, spread the strawberry cream icing evenly over the top.

Notes

Store the cake covered at room temperature for 1–2 days, or refrigerate up to 5 days. Freeze wrapped slices individually for up to 2 months. Microwave for 10–12 seconds to reheat.