Strawberry Honeybun Cake with Strawberry Cream Icing

If you’ve ever wished your favorite strawberry honeybun could transform into a big, beautiful, fluffy cake… well, dreams do come true. Meet the Strawberry Honeybun Cake with Strawberry Cream Icing a moist, swirled wonder that brings back all the nostalgic vibes of a gas-station treat, but with that homemade, extra-special flair.

With warm ribbons of cinnamon-sugar sweetness, tender strawberry cake, and a silky strawberry cream icing that melts right into every bite, this cake is a pure love letter to comfort. Whether you’re making it for a potluck, a birthday, or just a cozy Sunday treat, trust me you’re going to fall hard for this one.

Why You’ll Love Strawberry Honeybun Cake with Strawberry Cream Icing

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite

Versatile Works for dessert, brunch, or an anytime snack—just slice and enjoy
Budget-Friendly Uses pantry-friendly ingredients with bakery-level results
Quick and Easy No complicated steps, just mix, pour, and swirl your way to magic
Customizable Swap in other cake mixes or play with the glaze flavors
Crowd-Pleasing A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite

Ingredients in Strawberry Honeybun Cake with Strawberry Cream Icing

Let’s break it down this cake may look fancy, but it’s built on simple ingredients that work together beautifully

Strawberry Cake Mix The sweet fruity base of the cake that brings a pop of pink and loads of flavor
Sour Cream Adds richness and moisture makes every bite velvety soft
Eggs Help bind everything and give the cake a fluffy structure
Vegetable Oil Keeps the cake super moist from edge to center
Brown Sugar Swirled in for that classic honeybun-style gooey sweetness
Ground Cinnamon A warm spicy touch that pairs perfectly with the sweet strawberry
Powdered Sugar The base of your dreamy cream icing
Butter Softened and whisked into the icing for richness
Strawberry Jam or Preserves Adds that bright berry flavor to the icing
Milk A splash to thin the glaze into pourable perfection
Vanilla Extract Adds warmth and enhances all the flavors

(Note the full ingredients list, including measurements, is provided in the recipe card directly below)

Instructions

Let’s dive into the steps to create this flavorful masterpiece

Preheat Your Equipment Preheat your oven to 350°F and grease a 9×13-inch baking dish so your cake slides out with ease

Combine Ingredients In a large bowl mix together the strawberry cake mix sour cream eggs and oil until smooth and creamy

Prepare Your Cooking Vessel Pour half the batter into the prepared baking dish and smooth it out with a spatula

Assemble the Dish In a small bowl combine the brown sugar and cinnamon then sprinkle evenly over the first layer of batter. Top with the remaining batter and use a knife to gently swirl everything together—don’t overmix the swirl

Cook to Perfection Bake for 35–40 minutes or until a toothpick inserted comes out clean

Finishing Touches While the cake is baking mix up the icing. In a bowl whisk together powdered sugar softened butter strawberry jam milk and vanilla until smooth and creamy

Serve and Enjoy Pour the icing over the warm cake and let it melt into all those cozy nooks and swirls. Slice and serve warm or let it cool—either way it’s pure bliss

Nutrition Facts
Servings 12
Calories per serving approx. 410

Preparation Time
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

How to Serve Strawberry Honeybun Cake with Strawberry Cream Icing

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience
Serve warm with a scoop of vanilla ice cream for a decadent dessert
Pair with a cup of coffee or strawberry milk for a playful brunch treat
Top with fresh sliced strawberries or a dusting of powdered sugar
Cut into squares and wrap individually for grab-and-go snacks
Bring it to a potluck—it’s always the first thing gone

Additional Tips

Here are some extra tips to help you get the most out of this recipe
Don’t over-swirl it’s okay to have pockets of cinnamon sugar
Let the icing melt into the warm cake for that honeybun glaze effect
Want a stronger strawberry kick Add freeze-dried strawberries to the icing
Use Greek yogurt instead of sour cream if that’s what you have on hand
Double the cinnamon-sugar layer if you love that gooey swirl center
Make it ahead and refrigerate it’s even better the next day

FAQ’s

1. Can I use a different cake mix flavor
Yes white vanilla or even lemon cake mix works beautifully

2. Can I make this without sour cream
Yes you can sub with Greek yogurt or buttermilk

3. How do I store leftovers
Keep covered at room temp for 2 days or refrigerate for up to 5 days

4. Can I freeze the cake
Yes freeze individual slices for up to 2 months and reheat gently

5. Can I make cupcakes instead
Yes just adjust baking time to 18–22 minutes

6. What type of jam works best in the icing
Strawberry preserves or seedless jam work great but raspberry is a fun twist

7. Can I skip the cinnamon swirl
You could but it’s what gives the cake that classic honeybun flavor

8. Can I use a bundt pan instead
Yes just increase the bake time and grease the pan well

9. Can I add fresh strawberries into the batter
Sure just chop them small and toss in a little flour first to avoid sinking

10. Is this cake overly sweet
It’s sweet but balanced by the tangy sour cream and cinnamon warmth

Conclusion

The Strawberry Honeybun Cake with Strawberry Cream Icing is a true dessert gem it’s got the nostalgia of a classic treat with the joy of homemade goodness. Moist tender and swirled with love it’s one of those recipes that earns a permanent spot in your favorites. So go ahead and pour that icing while it’s warm because this cake was made to be shared savored and seriously enjoyed

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