Soft, sweet, and swirled all the way through, this strawberry honeybun cake is the kind of bake that disappears fast. It starts with a tender strawberry cake base, gets layered with a cinnamon-sugar ripple (hello, honeybun vibes), and then finishes with a strawberry cream icing that melts into the warm top like a bakery-style glaze.
This is the cake you make when you want something pretty but not fussy. No stacking layers. No piping bags. Just a big pan, a quick swirl, and a frosting that turns glossy and pink as it spreads.
The best part? Every slice has a little bit of everything—fluffy crumb, a ribbon of cinnamon, and pops of strawberry flavor that taste like spring in dessert form.
YOU WILL LOVE THIS STRAWBERRY HONEYBUN CAKE
SOFT AND SWIRLED: You get that classic honeybun-style cinnamon ripple without any complicated steps. Layer, sprinkle, swirl. Done.
STRAWBERRY FLAVOR THAT REALLY SHOWS UP: This isn’t “hint of strawberry.” Between the strawberry base and the berry-forward icing, it tastes like strawberries on purpose.
FEEDS A CROWD: It’s a 9×13 sheet cake. Perfect for potlucks, birthdays, showers, or “we just need cake” nights.
EASY TO MAKE AHEAD: Bake it today, ice it tomorrow, and it still tastes fresh and moist.
THE ICING IS THE STAR: Strawberry cream icing is thick enough to cling, soft enough to melt, and sweet without being heavy.
Our Best Tip: Don’t over-swirl. A few big figure-eights with a butter knife gives you ribbons instead of muddy pink batter.
STRAWBERRY HONEYBUN CAKE INGREDIENTS
This cake keeps things simple, but each ingredient pulls its weight. The sour cream (or yogurt) makes the crumb plush. The cinnamon swirl gives you that “honeybun” feel. And the strawberry in the batter + icing makes every bite taste bright and sweet.
Ingredients you’ll need:
For the cake
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1 box strawberry cake mix (or white/yellow cake mix + strawberry add-ins, see below)
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1 (3-ounce) packet strawberry gelatin dessert mix (optional, for extra strawberry punch and color)
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4 large eggs
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¾ cup vegetable oil
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1 cup sour cream (full-fat is best for texture)
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½ cup whole milk (or 2%)
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1 teaspoon vanilla extract
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1½ cups diced fresh strawberries (patted dry) or ¾ cup strawberry preserves (for layering)
For the honeybun swirl
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1 cup light brown sugar, packed
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2 teaspoons ground cinnamon
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2 tablespoons all-purpose flour
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4 tablespoons unsalted butter, melted
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Pinch of salt
For the strawberry cream icing
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4 ounces cream cheese, softened
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4 tablespoons unsalted butter, softened
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2½ to 3 cups powdered sugar, sifted
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¼ cup strawberry puree or ⅓ cup strawberry preserves (seedless if you prefer)
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1 to 3 tablespoons milk or heavy cream (as needed)
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½ teaspoon vanilla extract
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Pinch of salt
Optional garnish (pretty, not required):
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Sliced strawberries
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A light dusting of powdered sugar
INGREDIENT SUBSTITUTIONS AND ADDITIONS
You can flex this recipe depending on what you’ve got in the pantry.
CAKE MIX: Strawberry cake mix is the easiest. If you can only find white or yellow cake mix, add the strawberry gelatin dessert mix and 1 to 2 tablespoons strawberry preserves to the batter for more flavor.
SOUR CREAM: Plain Greek yogurt works, too. It keeps the cake moist and gives it a slight tang that balances the sweetness.
FRESH STRAWBERRIES: Fresh berries taste great, but they add moisture. Dice them small and pat them dry. If strawberries are extra juicy, use preserves instead so the cake bakes evenly.
PRESERVES VS PUREE FOR ICING: Strawberry preserves are reliable and thick. Strawberry puree tastes fresher but can get runny. If using puree, reduce it (quick simmer) and cool it fully before mixing into the icing.
CINNAMON SWIRL: Want it stronger? Add another ½ teaspoon cinnamon. Want it softer? Use 1½ teaspoons instead.
EXTRACTS: Strawberry extract can boost flavor, but go light—start with ¼ teaspoon in the icing.
HOW TO MAKE STRAWBERRY HONEYBUN CAKE
This is a classic “mix, layer, swirl” cake. A 9×13 pan keeps it easy and bake-sale friendly.
Here’s how you make it:
STEP ONE: Prep the oven and pan
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with baking spray (or grease and lightly flour). If you want the easiest removal, line the pan with parchment and leave a little overhang.
PRO TIP: Glass and metal pans bake a little differently. If using glass, start checking the cake a few minutes early.
STEP TWO: Mix the swirl
In a medium bowl, stir together brown sugar, cinnamon, flour, salt, and melted butter. It should look like damp sand—crumbly but scoopable.
Set it aside while you make the batter.
STEP THREE: Make the cake batter
In a large mixing bowl, combine cake mix (and strawberry gelatin mix if using), eggs, oil, sour cream, milk, and vanilla. Mix until smooth and thick, scraping the sides as needed.
If you’re folding in diced strawberries, do it now—gently, with a spatula.
PRO TIP: Once the batter is mixed, stop. Overmixing can make the crumb tough instead of tender.
STEP FOUR: Layer the cake and swirl
Pour half the batter into the prepared pan and spread into an even layer.
Sprinkle half of the cinnamon-sugar swirl mixture over the batter.
If using strawberry preserves for layering, dollop spoonfuls across the swirl layer (about half of the preserves). No need to spread perfectly.
Add the remaining batter and gently spread it to cover.
Finish with the rest of the swirl mixture and the remaining preserves (if using).
STEP FIVE: Swirl
Use a butter knife to swirl the layers. Big, slow loops work best—think wide figure-eights across the pan.
Don’t overdo it. You want ribbons, not one blended layer.
STEP SIX: Bake
Bake for 35 to 42 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). The top should look set and lightly golden around the edges.
Let the cake cool for 10 to 15 minutes before icing. Warm is good here.
OUR RECIPE DEVELOPER SAYS: If your cake is browning too fast, loosely tent the top with foil during the last 10 minutes.
STRAWBERRY CREAM ICING
This icing lands somewhere between a glaze and a frosting. It spreads easily, looks pretty, and sinks slightly into the warm cake so each bite tastes layered.
STEP ONE: If using strawberry puree, reduce it
If you’re using puree instead of preserves, simmer it in a small saucepan over medium-low heat for 5 to 7 minutes until slightly thickened. Cool completely.
This step keeps your icing from turning loose and drippy.
STEP TWO: Beat the base
In a medium bowl, beat softened cream cheese and butter until smooth and creamy.
STEP THREE: Add powdered sugar and flavor
Add 2½ cups powdered sugar, strawberry puree (or preserves), vanilla, and a pinch of salt. Beat until smooth.
If it’s too thick, add milk a tablespoon at a time until it spreads easily. If it’s too loose, add a little more powdered sugar.
STEP FOUR: Ice the cake
Spread the icing over the warm cake (not piping hot, not fully cold). It will soften and settle into the top.
If you want a thicker, more “frosted” look, let the cake cool completely before icing.
TROUBLESHOOTING STRAWBERRY HONEYBUN CAKE
Cake looks underbaked in the middle: Tent with foil and keep baking in 3- to 5-minute increments. Ovens vary, and the swirl layer can slow baking slightly.
Swirl sank too much: The batter may have been too thin or the swirl got clumped in one spot. Next time, sprinkle evenly and don’t overload the preserves.
Icing is runny: Strawberry puree was too watery or still warm. Use preserves, reduce puree, and make sure everything is cool before mixing.
Cake feels dry: It baked a little long. Pull it when the toothpick shows moist crumbs. Also make sure you measured sour cream correctly—this ingredient matters.
HOW TO SERVE
This is an easy cake to serve straight from the pan. Slice it into squares, wipe the knife between cuts for clean edges, and you’re set.
A few serving ideas:
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Add sliced strawberries on top right before serving.
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Serve slightly warm for a gooey, bakery-style bite.
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Pair with a scoop of vanilla ice cream if you want it extra special.
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For brunch, serve with coffee or tea and cut smaller squares—this cake is sweet.
HOW TO STORE STRAWBERRY HONEYBUN CAKE
MAKE AHEAD: Bake the cake up to 24 hours in advance. Cover the pan tightly and store at room temperature if you haven’t iced it yet. Ice the day you serve for the freshest look.
IN THE FRIDGE: Because of the cream cheese in the icing, store leftovers covered in the refrigerator. It will keep for 4 to 5 days.
Let slices sit at room temperature for 15 minutes before eating. The texture softens and the strawberry flavor pops more.
IN THE FREEZER: Freeze the cake (iced or un-iced) for up to 2 months. For best results, freeze individual squares so you can grab one at a time. Wrap tightly in plastic wrap, then place in a freezer-safe bag or container.
REHEATING: If you like it warm, microwave a slice for 10 to 15 seconds. Don’t overheat or the icing can melt completely.
STRAWBERRY HONEYBUN CAKE FAQS
Can I use frozen strawberries?
Yes, but thaw them first and pat them very dry. Frozen berries release a lot of moisture, so keeps the dice small and don’t add more than 1 cup.
Do I have to use strawberry gelatin dessert mix?
No. It adds a boost of strawberry flavor and color, but the cake still works without it, especially if you’re using strawberry cake mix.
Can I make this in a bundt pan?
You can, but it’s trickier. The swirl and preserves can sink or stick. If you do it, grease the pan very well and bake longer, checking often.
Why is it called honeybun cake if there’s no honey?
It’s about the vibe—soft cake with a cinnamon-sugar ripple that tastes like a honeybun pastry.
Can I skip the cream cheese in the icing?
Yes. Replace it with 2 extra tablespoons of butter and add a pinch more salt. The icing will be sweeter and less tangy, but still delicious.
Strawberry Honeybun Cake with Strawberry Cream Icing
Ingredients
Cake
- 1 box strawberry cake mix
- 1 3-ounce packet strawberry gelatin dessert mix (optional)
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup sour cream
- ½ cup milk
- 1 teaspoon vanilla extract
- 1½ cups diced fresh strawberries patted dry (optional)
- ¾ cup strawberry preserves optional, for layering
Honeybun swirl
- 1 cup light brown sugar packed
- 2 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
- 4 tablespoons unsalted butter melted
- Pinch of salt
Strawberry cream icing
- 4 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 2½ to 3 cups powdered sugar sifted
- ¼ cup strawberry puree reduced and cooled or ⅓ cup strawberry preserves
- 1 to 3 tablespoons milk or heavy cream as needed
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with baking spray (or grease and flour).
- In a medium bowl, stir together brown sugar, cinnamon, flour, salt, and melted butter until crumbly. Set aside.
- In a large bowl, mix cake mix (and strawberry gelatin mix if using), eggs, oil, sour cream, milk, and vanilla until smooth. Fold in diced strawberries if using.
- Pour half the batter into the prepared pan. Sprinkle half the swirl mixture over the batter. Dollop half the strawberry preserves over the swirl (if using).
- Spread the remaining batter over the top. Finish with remaining swirl mixture and remaining preserves (if using).
- Swirl with a butter knife using wide figure-eights. Don’t over-swirl.
- Bake 35 to 42 minutes, until a toothpick inserted near the center comes out with moist crumbs. Cool 10 to 15 minutes.
- For the icing: beat cream cheese and butter until smooth. Beat in powdered sugar, strawberry puree (or preserves), vanilla, and salt. Add milk a tablespoon at a time until spreadable.
