If you love soft, bakery-style cakes with swirls of fruit and a rich, creamy icing, Strawberry Honeybun Cake is about to become your new favorite dessert. Inspired by the classic honeybun cake—but elevated with strawberries—this recipe delivers a moist, tender crumb, ribbons of cinnamon-kissed strawberry filling, and a luscious strawberry cream icing that melts right into the cake.
This is the kind of dessert that feels nostalgic yet special. It’s perfect for potlucks, family gatherings, birthdays, or simply when you want a no-fuss cake that looks impressive and tastes even better. Using a cake mix as the base keeps things simple, while sour cream, preserves, and cream cheese take the flavor and texture to a bakery-quality level.
What Makes Strawberry Honeybun Cake Special?
Traditional honeybun cake is known for its cinnamon swirl and ultra-moist texture. This strawberry version builds on that foundation by adding:
- A rich sour cream cake batter for softness and moisture
- A strawberry-cinnamon swirl that creates beautiful layers of flavor
- A creamy strawberry icing that adds tang and sweetness
The result is a cake that’s tender, flavorful, and visually stunning with minimal effort.
Ingredients Breakdown and Their Purpose
Cake Batter
- Vanilla or strawberry cake mix: Provides structure and flavor
- Eggs: Bind the batter and add richness
- Vegetable oil: Keeps the cake moist
- Sour cream: Creates a dense, bakery-style crumb
- Granulated sugar: Enhances sweetness and tenderness
- Vanilla extract: Rounds out the flavor
Sour cream is the key ingredient here—it transforms a standard cake mix into something that tastes homemade and luxurious.
Strawberry Swirl Filling
- Strawberry preserves or jam: Adds fruity sweetness and color
- Brown sugar: Adds depth and slight caramel notes
- Cinnamon: Balances the sweetness and adds warmth
- Melted butter: Helps the swirl melt seamlessly into the cake
This mixture creates pockets of strawberry flavor throughout the cake, similar to a cinnamon roll filling.
Strawberry Cream Icing
- Butter: Adds richness
- Cream cheese: Provides tang and smooth texture
- Powdered sugar: Sweetens and thickens
- Strawberry puree or preserves: Adds natural strawberry flavor
- Vanilla extract: Enhances overall taste
- Milk or cream: Adjusts consistency
This icing is soft, creamy, and lightly tangy—perfect for spreading over the cake without overpowering it.
Step-by-Step Instructions with Helpful Tips
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine:
- Cake mix
- Eggs
- Vegetable oil
- Sour cream
- Sugar
- Vanilla extract
Beat on medium speed for 2–3 minutes until the batter is smooth and thick. The thickness is intentional—it helps hold the swirl in place during baking.
Step 2: Assemble the Cake
Pour half of the batter into the prepared baking dish and spread evenly.
In a separate bowl, mix:
- Strawberry preserves
- Brown sugar
- Cinnamon
- Melted butter
Drop spoonfuls of this strawberry mixture over the batter. Using a butter knife or skewer, gently swirl it into the batter without overmixing.
Pour the remaining batter over the top and spread evenly. Add a few more spoonfuls of the strawberry mixture and swirl again to create a marbled effect.
Step 3: Bake
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before icing. This prevents the icing from melting and sliding off.
Preparing the Strawberry Cream Icing
In a mixing bowl, beat the butter and cream cheese until smooth and creamy.
Gradually add powdered sugar, mixing on low speed to prevent mess.
Add strawberry puree or preserves and vanilla extract. Beat until smooth. If the icing is too thick, add milk or cream one tablespoon at a time until spreadable.
Icing the Cake
Spread the icing evenly over the cooled cake using a spatula.
Let the icing set for about 20 minutes before slicing. This helps create clean slices and allows the flavors to settle.
Texture and Flavor Experience
Each bite of Strawberry Honeybun Cake delivers:
- A soft, moist crumb
- Sweet-tart strawberry ribbons
- Warm hints of cinnamon
- A creamy, lightly tangy icing
It’s rich without being heavy and sweet without being overwhelming.
Customization Ideas
- Add fresh strawberries: Fold chopped strawberries into the batter for extra texture
- Use raspberry or mixed berry preserves: For a different fruit profile
- Make it extra indulgent: Add white chocolate chips to the batter
- Lemon-strawberry version: Add lemon zest to the batter and icing
Storage and Make-Ahead Tips
- Room temperature: Store covered for up to 2 days
- Refrigerator: Keeps well for 4–5 days due to the cream cheese icing
- Make ahead: Bake the cake a day in advance and ice before serving
- Freezing: Freeze unfrosted cake for up to 2 months
Frequently Asked Questions (FAQs)
Can I use homemade strawberry puree instead of preserves?
Yes. Just cook the puree slightly to thicken it before using, so it doesn’t add excess moisture.
Why is my cake dense?
Overmixing the batter or overbaking can cause density. Mix just until combined and check for doneness early.
Can I use Greek yogurt instead of sour cream?
Absolutely. Full-fat Greek yogurt works very well as a substitute.
Does this cake need to be refrigerated?
Because of the cream cheese icing, refrigeration is recommended after the first day.
Can I make this in a bundt pan?
Yes, but grease the pan thoroughly and increase baking time slightly. Skip the top swirl and add icing after unmolding.
Final Thoughts
Strawberry Honeybun Cake is the perfect balance of ease and indulgence. It looks beautiful, tastes bakery-fresh, and comes together with simple ingredients you likely already have. Whether you’re baking for a crowd or just treating yourself, this cake delivers comfort, sweetness, and a little touch of nostalgia in every bite.
Once you try it, it’s guaranteed to earn a permanent place in your dessert rotation.