This Strawberry Honeybun Cake with Creamy Icing is a simple, sweet crowd-pleaser. It combines tender yellow cake, swirls of cinnamon-brown-sugar and fresh strawberries, and a silky powdered-sugar icing. The cake smells warm and cinnamon-sweet as it bakes; the crumb is moist from sour cream and oil, the fruit adds bright, juicy contrast, and the icing makes each bite glossy and creamy.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 12
- Difficulty Level: Easy
Nutrition Information
Approximate nutrition per serving (based on 12 servings):
- Calories per serving: 340 kcal
- Protein: 5 g
- Carbohydrates: 46 g
- Fat: 16 g
- Fiber: 1 g
- Sugar: 30 g
- Sodium: 150 mg
Why Make This Strawberry Honeybun Cake with Creamy Icing
This cake is an easy, homestyle treat that feels special but comes together quickly. You get the comforting swirl and caramelized flavor of a honeybun, bright strawberry pops, and a simple creamy icing that ties everything together. It’s perfect for brunch, potlucks, or a quick dessert when you want something homey and fresh. The texture is moist and tender, with a soft crumb and a gooey cinnamon-sugar ribbon; the icing melts into warm swirls for a glossy finish.
How to Make Strawberry Honeybun Cake with Creamy Icing
This recipe is straightforward and forgiving. Use fresh, ripe strawberries and don’t overmix the batter once you combine wet and dry components. Swirling the layers creates the honeybun effect — simple knife motions are all you need. Bake until a toothpick comes out clean in the center and let the cake cool enough so the icing sets but still soaks slightly into the warm cake.
Ingredients:
- 1 box of yellow cake mix
- 4 eggs
- 1 cup of sour cream
- 1/2 cup of vegetable oil
- 1 cup of strawberries, chopped
- 1/2 cup of brown sugar
- 1 teaspoon of cinnamon
- 1/2 cup of powdered sugar
- 2 tablespoons of milk
- 1 teaspoon of vanilla extract
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan with cooking spray or butter and lightly flour it or line it with parchment for easy removal. Wash and chop 1 cup of strawberries into bite-sized pieces and set them aside. Measure out the brown sugar and cinnamon and keep all ingredients at hand.
Step 2: Mixing
In a large bowl, combine the yellow cake mix, 4 eggs, 1 cup sour cream, and 1/2 cup vegetable oil. Mix until well blended but do not overbeat — stop when the batter is smooth and lump-free. In a separate small bowl, stir together 1/2 cup brown sugar and 1 teaspoon cinnamon until evenly mixed.
Pour half of the cake batter into the prepared pan. Sprinkle half of the brown sugar-cinnamon mixture evenly over the batter, then scatter half of the chopped strawberries on top. Spoon the remaining batter over this layer, then sprinkle the rest of the brown sugar mixture and the remaining strawberries. Use a knife to gently swirl the layers together in a few sweeping motions to create a marbled, honeybun effect.
Step 3: Cooking
Place the pan in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times vary by oven — start checking at 30 minutes. The top should be set and lightly golden. Remove the cake from the oven and set the pan on a wire rack to begin cooling.
Step 4: Finishing
While the cake bakes, make the creamy icing: in a small bowl, whisk together 1/2 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth and pourable. If the icing is too thick, add 1/2 teaspoon more milk at a time; if too thin, add a bit more powdered sugar.
Allow the cake to cool about 10–15 minutes so it’s warm but not piping hot. Drizzle the icing over the cake in a back-and-forth pattern so it settles into the swirls and across the top. Let the icing set for a few minutes, then slice into squares and serve warm or at room temperature.
How to Serve Strawberry Honeybun Cake with Creamy Icing
Serve slightly warm for the best texture and flavor — the icing will be glossy and the strawberries soft. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. For brunch, serve with coffee or a fruity iced tea. For a lighter option, top slices with a few fresh strawberries and a dusting of powdered sugar.
How to Store Strawberry Honeybun Cake with Creamy Icing
- At room temperature: Store covered in an airtight container for up to 2 days.
- In the refrigerator: Keep in an airtight container for 4–5 days. Bring to room temperature before serving for best flavor.
- Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight and warm briefly in the oven or microwave.
Expert Tips for Perfect Strawberry Honeybun Cake with Creamy Icing
- Use ripe but firm strawberries so they hold shape when baked.
- Don’t overmix the batter — overbeating creates a dense cake.
- If strawberries release a lot of juice, pat them dry slightly to avoid sinking.
- For a stronger cinnamon flavor, toast the cinnamon briefly in a dry pan before mixing with the sugar.
- If you prefer a thicker icing, add more powdered sugar; for thinner, add milk a teaspoon at a time.
- Check the cake with a toothpick near the center; clean or slightly crumb-covered means it’s done.
- Let the cake cool slightly before icing so the glaze doesn’t fully melt away.
Delicious Variations
- Strawberry-Berry Mix: Replace half the strawberries with raspberries or blueberries for mixed-berry flavor.
- Citrus Honeybun: Add 1 teaspoon lemon zest to the batter and substitute orange juice for half the milk in the icing.
- Streusel Topping: Add a simple streusel (butter, flour, brown sugar, oats) on top before baking for extra crunch.
- Lightened Version: Use low-fat sour cream and reduce oil to 1/3 cup for fewer calories; texture will be slightly less rich.
- Nutty Twist: Sprinkle chopped pecans or walnuts with the brown sugar mixture for a crunchy contrast.
Frequently Asked Questions
-
How ripe should the strawberries be for baking?
Use ripe but firm strawberries. Very soft, overripe berries can release too much liquid and make the cake soggy. If berries are juicy, pat them dry on a paper towel before adding. -
Can I use frozen strawberries?
Yes. Thaw and drain frozen strawberries well, then pat dry to remove excess moisture before adding to the cake. Smaller pieces work better to distribute the fruit evenly. -
Can I make this cake in a loaf pan or two 8-inch round pans?
Yes. Baking time will change: a loaf may take 45–55 minutes, and 8-inch rounds about 25–30 minutes. Check doneness with a toothpick and adjust baking time as needed. -
What can I use instead of sour cream?
Plain Greek yogurt or plain yogurt (full-fat or reduced-fat) makes a good substitute and keeps the cake moist. Use equal amounts as a direct swap. -
Can I prepare this ahead of time?
You can assemble the cake and refrigerate it for a few hours before baking. If you want to prepare entirely ahead, bake, cool, and then store in the refrigerator up to 4 days. Icing is best added just before serving. -
How do I prevent the strawberries from sinking?
Toss the chopped strawberries lightly in 1 teaspoon of flour before adding to the batter. That helps suspend them in the batter as it bakes. -
Is this cake good for large gatherings?
Yes. A 9×13 pan serves about 12 generous pieces. For crowd-size or potlucks, double or make multiple pans; it scales well.
Conclusion
This Strawberry Honeybun Cake with Creamy Icing is an easy, comforting dessert that blends warm cinnamon-sugar swirls with fresh strawberry brightness and a silky glaze. It’s quick enough for a weeknight treat and pretty enough for a weekend brunch. For another take on this style of cake, see Strawberry Honey Bun Cake – Desserts on a Dime. Give it a try — the warm, sweet aroma alone makes the kitchen feel cozy.
Print
Strawberry Honeybun Cake with Creamy Icing
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple, sweet cake featuring swirls of cinnamon-brown-sugar, fresh strawberries, and a silky powdered-sugar icing. Perfect for brunch or dessert.
Ingredients
- 1 box of yellow cake mix
- 4 eggs
- 1 cup of sour cream
- 1/2 cup of vegetable oil
- 1 cup of strawberries, chopped
- 1/2 cup of brown sugar
- 1 teaspoon of cinnamon
- 1/2 cup of powdered sugar
- 2 tablespoons of milk
- 1 teaspoon of vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan and set aside.
- In a large bowl, mix together the yellow cake mix, eggs, sour cream, and vegetable oil until well blended.
- In a separate bowl, combine the brown sugar and cinnamon.
- Pour half of the batter into the prepared pan, sprinkle with half of the brown sugar mixture and half of the strawberries. Top with the remaining batter, followed by the rest of the brown sugar mixture and strawberries. Swirl gently with a knife.
- Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool slightly.
- For the icing, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
- Serve slightly warm or at room temperature.
Notes
Use ripe strawberries and avoid overmixing the batter for the best texture. Serve with whipped cream or vanilla ice cream for extra delight.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 30g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
