Looking for a dessert that’s sweet, fruity, and irresistibly indulgent? This Strawberry Honeybun Cake with Strawberry Cream Icing combines the comforting flavors of a classic honeybun with the vibrant taste of strawberries to create a truly unforgettable dessert experience. Whether you're baking for a holiday, a birthday, or just because, this cake is bound to become a new family favorite.
In this comprehensive guide, we’ll walk you through every step of making this incredible cake, from the ingredients and preparation to tips, storage, variations, and more. Expect rich layers of strawberry cake, swirls of cinnamon sugar, and a luscious strawberry cream icing that adds a dreamy, tangy-sweet finish. Let’s dive in!
Why You’ll Love This Strawberry Honeybun Cake
There are plenty of cake recipes out there, but this one truly stands out. Here’s why:
- Unique Flavor Combination – The fusion of strawberry and cinnamon sugar gives this cake a sweet, warm, and fruity profile.
- Moist and Tender Texture – Thanks to the sour cream and oil in the batter, each bite is fluffy and rich.
- Easy to Make – Using a boxed cake mix saves time without sacrificing flavor.
- Perfect for Any Occasion – From brunches and bake sales to holidays and picnics, this cake is a hit wherever it goes.
- Customizable – Add-ins and variations can make it even more special.
Ingredients You’ll Need
For the Strawberry Honeybun Cake:
- 1 box (15.25 oz) strawberry cake mix
- 4 large eggs
- ¾ cup sour cream (full-fat preferred)
- ½ cup vegetable oil
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ¾ cup light brown sugar
- 1 ½ teaspoons ground cinnamon
For the Strawberry Cream Icing:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup fresh strawberries (or frozen and thawed)
- 3 ½ cups powdered sugar, sifted
- ¼ cup heavy cream (or milk, adjust as needed)
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make the Strawberry Honeybun Cake
Step 1: Preheat and Prepare Your Pan
Begin by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray. For easier removal and less mess, line the bottom with parchment paper.
Step 2: Mix the Cake Batter
In a large bowl, combine the strawberry cake mix, eggs, sour cream, vegetable oil, milk, and vanilla extract. Mix until smooth and fully blended. Avoid overmixing, as this can make the cake tough. Use a hand mixer on medium speed for about 2–3 minutes.
Step 3: Make the Cinnamon Sugar Swirl
In a small bowl, stir together the light brown sugar and ground cinnamon. This mixture will give the cake its signature honeybun swirl.
Step 4: Layer and Swirl
Pour half of the cake batter into your prepared baking pan. Sprinkle the entire surface with the cinnamon sugar mixture. Then pour the remaining batter on top. Use a butter knife or skewer to gently swirl the layers together, creating a marbled effect.
Step 5: Bake
Place the pan in the oven and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Be sure not to overbake—the cake should be moist and tender.
Once baked, allow the cake to cool completely in the pan on a wire rack before adding the icing.
Making the Strawberry Cream Icing
This strawberry cream icing is the perfect finishing touch—sweet, creamy, and bursting with berry flavor.
Step 1: Prepare the Strawberries
Blend or mash the strawberries into a smooth puree. If using frozen strawberries, thaw them first and drain any excess liquid. For a more intense flavor and less moisture, you can reduce the puree in a saucepan over medium heat for about 10 minutes, then let it cool completely.
Step 2: Cream the Butter
In a large mixing bowl, beat the softened butter until smooth and fluffy. This takes about 2–3 minutes using a hand or stand mixer.
Step 3: Combine the Ingredients
Add the cooled strawberry puree and vanilla extract to the butter. Gradually mix in the powdered sugar one cup at a time. Add a pinch of salt to balance the sweetness. Use heavy cream to adjust the consistency—start with 1 tablespoon and increase as needed until the icing is spreadable and smooth.
Step 4: Frost the Cake
Once the cake is completely cool, spread the icing evenly over the top. For extra flair, top with sliced fresh strawberries, a dusting of powdered sugar, or edible flower petals.
Expert Tips for Success
- Room Temperature Ingredients: This helps create a smoother batter and better texture.
- Avoid Overmixing: Stir until just combined to prevent a dense cake.
- Cool Completely: Never frost a warm cake—it will melt the icing.
- Strain Strawberry Puree: If you prefer a silky smooth icing, strain the puree to remove seeds.
- Use Full-Fat Sour Cream: For extra moistness and richness in the cake.
Fun Variations and Add-Ins
This cake is easy to customize. Try these creative twists:
Coconut Strawberry Honeybun Cake
Add ½ cup shredded coconut to the cinnamon sugar mixture for a tropical flair.
Lemon Strawberry Honeybun Cake
Add 2 teaspoons lemon zest to the batter and substitute half the milk with lemon juice for a tangy zing.
Chocolate Drizzle
Melt some white or dark chocolate and drizzle it over the frosting for a gourmet finish.
Cream Cheese Icing
Swap out the buttercream for a strawberry cream cheese frosting for a tangier taste.
Strawberry Shortcake Style
Slice the cake into squares, layer with whipped cream and more strawberries, and stack for an elegant dessert tower.
Storage and Make-Ahead Tips
Room Temperature
The frosted cake can sit at room temperature (covered) for up to 2 days, especially if using a stable icing without cream cheese.
Refrigerator
For longer storage, keep it in the fridge for up to 5 days. Place the cake in an airtight container to preserve moisture.
Freezer
The unfrosted cake can be frozen. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and ice just before serving.
Nutritional Information (Per Slice, based on 12 slices)
Note: Values may vary based on ingredients used.
- Calories: 390–420
- Total Fat: 19g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 320mg
- Carbohydrates: 54g
- Sugar: 36g
- Protein: 3g
This dessert is indulgent, so enjoy in moderation or split servings if preferred.
Best Occasions to Serve Strawberry Honeybun Cake
- Birthday Parties
- Easter or Mother’s Day Brunch
- Summer Picnics
- Baby or Bridal Showers
- Potlucks and Office Parties
- Valentine’s Day Treat
- Just because you love cake!
Its bright color and rich flavor make it a showstopper on any dessert table.
Complete Shopping List
Use this handy list to make sure you have everything before you begin baking:
Dry Goods:
- Strawberry cake mix
- Brown sugar
- Ground cinnamon
- Powdered sugar
- Vanilla extract
Dairy & Eggs:
- Eggs
- Sour cream
- Unsalted butter
- Heavy cream (or milk)
Produce:
- Fresh (or frozen) strawberries
Pantry:
- Vegetable oil
Optional add-ons:
- Fresh strawberries for garnish
- Lemon zest
- Shredded coconut
- Chocolate for drizzling
Final Thoughts
The Strawberry Honeybun Cake with Strawberry Cream Icing is the kind of dessert that gets talked about long after the last slice disappears. Its combination of nostalgic flavors and vibrant fruity elements makes it a delicious and memorable treat for all ages. Plus, it’s easy enough for beginner bakers but impressive enough for any celebration.