If you’re a fan of old-fashioned honeybun cakes and have a soft spot for all things strawberry, you’re about to discover your new favorite sweet treat. The Strawberry Honeybun Cake with Strawberry Cream Icing is a playful twist on a nostalgic classic, filled with layers of cinnamon-swirled strawberry cake, secret rivers of jam, and a luscious, creamy topping that delivers double-strawberry flavor in every bite. Moist, tender, and incredibly easy to make, whether you’re baking for a brunch crowd, a birthday or a “just because” family dessert, this cake promises stand-out flavor and color with minimal fuss.
Ingredients You’ll Need
This Strawberry Honeybun Cake with Strawberry Cream Icing relies on simple, familiar ingredients that pack a punch of flavor and contribute to its pillowy crumb, gorgeous swirls, and silky icing. Each one plays a vital role, so don’t skip a thing!
- Strawberry cake mix: The vibrant, strawberry-flavored base ensures gorgeous color and fruity taste in every bite.
- Large eggs: These give the cake structure and extra richness for a tender crumb.
- Vegetable oil: For essential moisture and a soft, melt-in-your-mouth texture.
- Sour cream: Adds tangy flavor and keeps the cake supremely moist and fluffy.
- Brown sugar: Lends caramel notes and depth, especially in the cinnamon swirl.
- Ground cinnamon: Warm spice that creates the signature honeybun-style swirl in the cake’s center.
- Strawberry jam: Pockets of jam melt into the cake for juicy strawberry flavor throughout.
- Cream cheese (softened): The base for the creamy, tangy frosting that pairs beautifully with strawberries.
- Unsalted butter (softened): Provides a rich, smooth mouthfeel and supports the icing’s structure.
- Powdered sugar: Sweetens and thickens the icing to be perfectly spreadable.
- Milk: Adjusts the consistency for a velvety-smooth icing finish.
- Strawberry puree or mashed fresh strawberries: Enhances the icing’s fresh taste and gives it a lovely pink hue.
- Vanilla extract: Adds warmth and rounds out the strawberry flavors in the icing.
- Pinch of salt: Just a little to balance all the sweetness and bring everything together.
How to Make Strawberry Honeybun Cake with Strawberry Cream Icing
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This ensures your cake releases easily after baking and helps the edges cook to gentle, golden perfection.
Step 2: Mix the Cake Batter
In a large bowl, stir together the strawberry cake mix, eggs, vegetable oil, and sour cream until the mixture is silky, thick, and completely smooth. The sour cream adds incredible moisture, while the cake mix lets you skip extra steps without skimping on flavor or color.
Step 3: Create the Cinnamon Swirl
In a separate small bowl, mix together the brown sugar and ground cinnamon. This simple step is the secret behind that honeybun magic, adding a ribbon of warmth and a cozy aroma to your cake’s center.
Step 4: Layer the Batter and Fillings
Pour half of the cake batter into your prepared pan, spreading it evenly to the corners. Generously sprinkle the cinnamon-brown sugar mixture over top. Next, drizzle the strawberry jam over that layer—don’t worry about perfection, just try to distribute it as evenly as possible. Carefully spread the remaining cake batter over the top, covering those sweet swirls. (Tip: Dollop the batter and gently nudge it with a spatula so you don’t disturb the layers beneath.)
Step 5: Bake Until Golden
Slide your filled pan into the oven and bake for 35–40 minutes. You’ll know it’s ready when the cake is lightly golden, the kitchen smells heavenly, and a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
Step 6: Make the Strawberry Cream Icing
While your cake is cooling a bit, whip up the star of the show: that dreamy Strawberry Cream Icing. In a medium bowl, beat the softened cream cheese and butter until irresistibly creamy and lump-free. Add the powdered sugar and mix until smooth, then blend in the milk, strawberry puree (or mashed berries), vanilla extract, and salt. Keep beating until the icing looks glossy, fluffy, and pink as a spring sunset.
Step 7: Ice and Cool
Spread the strawberry cream icing over the slightly warm cake so it melts just a touch into all those nooks and crannies. Let the cake cool completely, which helps the icing set up perfectly for slicing and serving.
How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing
Garnishes
Add a final flourish by scattering a few sliced fresh strawberries, a sprinkle of extra cinnamon, or perhaps a handful of white chocolate curls on top. These simple garnishes not only make your Strawberry Honeybun Cake with Strawberry Cream Icing pop visually, but they also add bursts of fresh flavor and a touch of crunch.
Side Dishes
This cake is beautifully rich and flavorful on its own, but pairing it with softly whipped cream, vanilla bean ice cream, or even a scoop of strawberry sorbet takes it to another level. For brunch, serve alongside sweetened yogurt or a platter of fresh berries for a light, refreshing contrast.
Creative Ways to Present
You can serve the Strawberry Honeybun Cake with Strawberry Cream Icing as a casual slab cake—perfect for picnics and potlucks—or dress it up by cutting it into neat squares and plating with a drizzle of additional strawberry jam. For parties, try making mini versions in muffin or cupcake tins for delightful single-servings that are as cute as they are tasty.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Honeybun Cake with Strawberry Cream Icing tightly covered in your refrigerator to maintain its moisture and keep that luscious cream cheese icing safe. It will stay fresh for up to 4 days, and the flavor deepens as it sits.
Freezing
If you want to freeze this cake, it’s best to do so before icing. Wrap the cooled, un-iced cake tightly in plastic wrap and foil, then freeze for up to two months. When you’re ready to serve, thaw at room temperature and add freshly made icing for that bakery-fresh taste and texture.
Reheating
For those who love warm cake, you can gently microwave individual slices for 10–15 seconds. This slightly softens the icing and mimics that fresh-from-the-oven feel, without drying out the cake. Try it with a scoop of ice cream for a comforting, indulgent dessert moment.
FAQs
Can I use a different flavor of cake mix?
Yes! While the Strawberry Honeybun Cake with Strawberry Cream Icing is irresistible as written, feel free to experiment with white or yellow cake mix if you’d like a milder strawberry experience—just add a touch more strawberry jam or puree to boost the berry flavor.
What can I use instead of strawberry jam?
Raspberry or mixed berry jam work beautifully if you’d like a tart twist, or you can even swirl in thinly sliced fresh strawberries for extra juiciness and texture.
Is the strawberry cream icing very sweet?
The icing strikes a perfect balance: tangy from the cream cheese, sweet but not cloying, and packed with real strawberry flavor. If you prefer a less-sweet finish, reduce the powdered sugar by a quarter cup for a brighter, fruitier topping.
Can I bake this as cupcakes?
Absolutely! Simply divide the batter evenly among lined muffin tins, filling each about two-thirds full. Swirl in the cinnamon-sugar and jam, then bake for around 18–22 minutes, or until a toothpick comes out clean. Top each cooled cupcake with a generous swirl of strawberry cream icing.
How do I make the icing if I don’t have fresh strawberries?
If fresh strawberries aren’t available, you can use frozen and thawed berries, or substitute 1–2 tablespoons of strawberry preserves. Just be sure to adjust the milk to achieve your desired icing consistency.
Final Thoughts
If you’re looking for a show-stopping, conversation-starting dessert that’s surprisingly easy, you can’t go wrong with Strawberry Honeybun Cake with Strawberry Cream Icing. Every moist, swirled slice brings cozy comfort and a burst of summer flavor. Give it a try—you might find yourself baking it for every occasion (or no occasion at all)!
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Strawberry Honeybun Cake with Strawberry Cream Icing Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Strawberry Honeybun Cake with a luscious Strawberry Cream Icing. A perfect treat for any occasion!
Ingredients
Cake:
- 1 box strawberry cake mix
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup sour cream
Filling:
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup strawberry jam
Icing:
- 4 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/4 cup strawberry puree (or mashed fresh strawberries)
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat to 350°F and grease a 9×13-inch baking dish.
- Mix cake: Combine cake mix, eggs, oil, and sour cream until smooth.
- Prepare filling: Mix brown sugar and cinnamon. Layer batter, sugar mix, jam, and remaining batter in pan.
- Bake: Bake for 35–40 minutes until a toothpick comes out clean.
- Make icing: Beat cream cheese and butter. Add sugar, milk, strawberry, vanilla, and salt. Spread over warm cake.
- Serve: Cool completely before slicing and serving.
Notes
- Swirl additional jam into the batter for extra flavor.
- The icing can be made ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
