If you love classic honeybun cake, wait until you try this irresistible strawberry version! Strawberry Honeybun Cake with Strawberry Cream Icing combines a soft, moist cake with a sweet strawberry-cinnamon swirl and a creamy strawberry topping.

The cake has everything you want in a homemade dessert: a tender crumb, sweet strawberry flavor, a buttery cinnamon-sugar ribbon running through the middle, and a luscious icing that melts slightly over the warm cake.

It’s easy enough for a weekend treat but pretty enough for Mother’s Day, Easter, brunches, birthdays, potlucks, and summer gatherings.

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Ingredients

🍓 For the Cake

• 1 box yellow cake mix
• 1 package (3.4 oz) instant vanilla pudding mix
• 4 large eggs
• ¾ cup vegetable oil
• 1 cup sour cream
• ½ cup strawberry preserves
• ½ cup finely chopped fresh strawberries
• 1 teaspoon vanilla extract

🍓 For the Strawberry Swirl

• ½ cup strawberry preserves
• ¼ cup finely chopped strawberries
• ¼ cup light brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter

🍓 For the Strawberry Cream Icing

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons strawberry preserves
• 1–2 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract
• 1 tablespoon finely crushed freeze-dried strawberries, optional

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Preparation

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish thoroughly with nonstick spray or butter.

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Step 2: Make the Cake Batter

In a large bowl, combine the yellow cake mix, vanilla pudding mix, eggs, vegetable oil, sour cream, strawberry preserves, chopped strawberries, and vanilla.

Beat until smooth and well combined.

Don’t overmix.

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Step 3: Prepare the Strawberry Swirl

In a small bowl, combine the strawberry preserves, chopped strawberries, brown sugar, cinnamon, and melted butter.

Mix until everything is evenly incorporated.

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Step 4: Add the First Cake Layer

Spread approximately half of the cake batter into the prepared baking dish.

Smooth it into an even layer.

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Step 5: Add the Strawberry Swirl

Spoon the strawberry mixture evenly over the cake batter.

Use a butter knife to gently swirl the filling into the batter.

Don’t completely mix the layers together.

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Step 6: Add the Remaining Batter

Carefully spread the remaining cake batter over the strawberry layer.

Smooth the top gently.

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Step 7: Bake

Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

The edges should be lightly golden.

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Step 8: Cool Slightly

Let the cake cool in the pan for about 15–20 minutes.

It should still be slightly warm when you add the icing.

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🍓 Make the Strawberry Cream Icing

Step 9: Beat the Cream Cheese

Beat the softened cream cheese and butter until completely smooth.

Step 10: Add the Powdered Sugar

Gradually add the powdered sugar while mixing.

Add the strawberry preserves and vanilla.

Mix until creamy.

Step 11: Adjust the Consistency

Add milk or heavy cream, 1 tablespoon at a time, until the icing reaches a smooth, spreadable consistency.

For a stronger strawberry flavor and pretty color, stir in crushed freeze-dried strawberries.

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Step 12: Frost the Cake

Spread the strawberry cream icing over the slightly warm cake.

Let it gently melt into the surface.

For extra strawberry flavor, drizzle a little warmed strawberry preserves over the icing and swirl it with a knife.

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Variation

🍓 Strawberry Cheesecake Honeybun Cake

Add a thin layer of sweetened cream cheese between the cake and strawberry swirl.

🍋 Strawberry Lemon Honeybun Cake

Add 1 tablespoon lemon zest to the cake and a little fresh lemon juice to the icing.

🍫 Chocolate Strawberry Honeybun Cake

Use chocolate cake mix and add chocolate chips to the strawberry swirl.

🥥 Strawberry Coconut Honeybun Cake

Add ½ cup shredded coconut to the batter.

🍓 Fresh Strawberry Honeybun Cake

Increase the fresh strawberries and add sliced strawberries over the icing before serving.

🍰 Strawberry Crunch Honeybun Cake

Top the icing with crushed vanilla cookies mixed with freeze-dried strawberries.

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COOKING Note

For the best texture, don’t add too many fresh strawberries to the batter. Strawberries contain a lot of moisture and can make the center too wet.

If your strawberries are particularly juicy, pat them dry with paper towels before chopping.

Allow the cake to cool slightly before icing. A warm cake helps the icing become beautifully creamy without making it completely runny.

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Serving Suggestions

Serve this cake:

• With fresh strawberries
• With whipped cream
• With vanilla ice cream
• With strawberry sauce
• With a cup of coffee
• With iced tea
• For Mother’s Day
• For Easter brunch
• At summer cookouts
• At family gatherings
• For birthdays and potlucks

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Tips

• Use full-fat sour cream for the moistest cake.
• Don’t overmix the batter.
• Pat fresh strawberries dry before adding them.
• Don’t swirl the filling too deeply.
• Let the cake cool slightly before icing.
• Refrigerate leftovers because of the cream cheese icing.
• Store covered in the refrigerator for up to 4 days.
• Let refrigerated slices sit at room temperature for about 15 minutes before serving.
• For an extra-pretty finish, add fresh strawberry slices right before serving.

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Prep Time

20 minutes

Cooking Time

40 minutes

Cooling & Icing Time

25 minutes

Total Time

1 hour 25 minutes

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Nutritional Information

Approximate per serving:

• Calories: 430
• Protein: 5g
• Sodium: 360mg
• Carbohydrates: 58g
• Sugar: 42g
• Fat: 20g
• Saturated Fat: 6g
• Fiber: 1g
• Cholesterol: 75mg

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FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them extremely well. Fresh strawberries are preferred because frozen berries release more moisture.

Can I use strawberry cake mix instead of yellow cake mix?

Absolutely. Strawberry cake mix will give the cake an even stronger strawberry flavor and a pretty pink color.

Why is it called a Honeybun Cake?

Traditional honeybun cake gets its name from its sweet cinnamon-brown sugar swirl and moist, rich texture. This strawberry version adds a fruity twist.

Can I make this cake ahead of time?

Yes. You can bake it a day ahead, cover it tightly, and refrigerate it. Add fresh strawberries shortly before serving.

Does this cake need refrigeration?

Yes, because the icing contains cream cheese. Keep the finished cake refrigerated.

Can I freeze it?

Yes. For best results, freeze the cake without the icing for up to 3 months. Thaw completely and frost before serving.

Can I leave out the cinnamon?

Yes. If you prefer a stronger strawberry flavor, you can omit the cinnamon from the swirl.

How can I make the icing more strawberry-flavored?

Add freeze-dried strawberry powder to the icing. It provides concentrated strawberry flavor without adding too much moisture.

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Conclusion

This Strawberry Honeybun Cake with Strawberry Cream Icing is a delicious twist on a classic favorite. The soft, moist cake, sweet strawberry-cinnamon swirl, and creamy strawberry icing come together to create an irresistible dessert that’s perfect for any occasion.

Serve it slightly warm with a scoop of vanilla ice cream, or chill it and enjoy it with fresh strawberries. Either way, this is one strawberry dessert that won’t last long! 🍓🍰❤️

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