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Strawberry Honeybun Cake with Creamy Strawberry Icing on a white plate

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.