Strawberry Honeybun Cake Recipe – Moist Cinnamon Cake with Creamy Strawberry Icing

A Sweet Twist on a Classic Favorite

Strawberry Honeybun Cake is a nostalgic dessert with a fruity, modern flair — a sweet twist on the classic honeybun cake that many grew up loving. Inspired by beloved versions from Grammy Recipes, Kitchen Momy, and Just Cook Simple, this cake blends the comforting cinnamon-sugar swirl of a honeybun with the bright, juicy flavor of strawberries.

It’s the kind of dessert that feels familiar yet fresh, perfect for potlucks, birthdays, spring gatherings, or anytime you want to impress with minimal effort. The moist, tender crumb and rich strawberry icing make it a crowd-pleaser that’s as pretty as it is delicious.

Whether you’re baking for family or friends, this cake delivers that homemade warmth with a touch of indulgence. It’s easy to make, easy to love, and guaranteed to spark sweet memories — with a fruity upgrade that makes it feel brand new.

What Is a Strawberry Honeybun Cake?

Strawberry Honeybun Cake is a delightful fusion of two dessert favorites: the classic honeybun cake and the sweet, summery flavor of strawberries. At its core, it features a moist cake base — often made with strawberry or vanilla cake mix — layered with a cinnamon-brown sugar swirl that mimics the gooey center of a honeybun.

What elevates this version is the addition of strawberry preserves or puree, which infuses the cake with fruity brightness and pairs beautifully with the warm spice. The final touch is a luscious strawberry icing made with cream cheese, butter, powdered sugar, and real strawberry puree.

The result? A tender, flavorful cake with ribbons of cinnamon and a creamy, tangy topping that melts in your mouth. It’s comfort food meets fruity indulgence — a dessert that feels both nostalgic and new, perfect for springtime celebrations or anytime you crave something sweet and satisfying.

Ingredient Breakdown

Here’s what you’ll need to make Strawberry Honeybun Cake:

• Cake Mix: Use strawberry for a bold flavor or vanilla for a more subtle base.
• Eggs: Typically 3 large eggs, for structure and richness.
• Oil: Neutral oil like vegetable or canola keeps the cake moist.
• Sour Cream: Adds tang and tenderness to the crumb.
• Brown Sugar & Cinnamon: The classic honeybun swirl — warm, sweet, and aromatic.
• Strawberry Preserves or Puree: For fruity flavor in the batter and icing.
• Cream Cheese: Forms the base of the icing, adding richness and tang.
• Powdered Sugar: Sweetens and thickens the icing.
• Butter: Adds creaminess and helps the icing spread smoothly.
• Optional Add-ins: Fresh chopped strawberries, vanilla extract for depth.

Tip: Use room-temperature ingredients for a smoother batter and icing. Cold cream cheese or eggs can cause lumps and uneven mixing.

This ingredient list is flexible — you can adjust the strawberry intensity or add a touch of lemon zest for brightness. But the core combination of cinnamon swirl and strawberry icing is what makes this cake unforgettable.

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
2. Prepare the batter: In a large bowl, mix cake mix, eggs, oil, and sour cream until just combined. Avoid overmixing to keep the cake light.
3. Layer and swirl: Pour half the batter into the pan. In a small bowl, mix brown sugar and cinnamon. Sprinkle evenly over the batter. Pour the remaining batter on top and gently swirl with a knife or skewer to create the honeybun effect.
4. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before icing.
5. Make the icing: In a medium bowl, beat softened cream cheese and butter until smooth. Add powdered sugar and strawberry puree (or preserves) and mix until creamy. Adjust consistency with more sugar or puree as needed.
6. Ice the cake: Spread the strawberry icing over the cooled cake. For extra flair, top with fresh strawberries or a drizzle of strawberry syrup.

Bold Tips:

• Swirl gently: Don’t overmix the layers — you want visible ribbons of cinnamon.
• Icing consistency: If your strawberry puree is watery, reduce it slightly on the stove or use preserves for a thicker texture.
• Cool completely: Applying icing to a warm cake will cause it to melt and slide off.

Serve chilled or at room temperature — either way, it’s a slice of springtime joy.

Common Mistakes to Avoid

Even simple cakes have their quirks. Here’s how to avoid common pitfalls with Strawberry Honeybun Cake:

• Overmixing the batter: Stir just until combined. Overmixing activates gluten and can lead to a dense, chewy texture instead of a tender crumb.
• Applying icing too early: Let the cake cool completely before icing. Warm cake will melt the icing, making it runny and uneven.
• Using watery strawberry puree: Thin puree can make the icing too loose. If using fresh puree, reduce it slightly on the stove or opt for strawberry preserves for a thicker consistency.
• Skipping the swirl: The cinnamon-sugar swirl is what gives this cake its honeybun identity. Don’t skip it — and be sure to swirl gently for that signature look.
• Cold ingredients: Room-temperature eggs, sour cream, and cream cheese mix more smoothly and evenly.

Avoid these missteps and you’ll get a cake that’s moist, flavorful, and beautifully layered — every time.