Hey, Kitchies! 🍰✨ If you love gooey honeybun cake and fresh strawberries, then you’re in for a real treat! This Strawberry Honeybun Cake with Strawberry Cream Icing is a soft, moist, cinnamon-swirled cake infused with sweet strawberry goodness and topped with a velvety strawberry cream glaze. It’s like your favorite honeybun pastry met a strawberry shortcake and created the most delicious lovechild!
The first time I made this cake, my little family couldn’t stop sneaking bites straight from the pan. My husband took one forkful and said, “This is like a cinnamon roll, strawberry shortcake, and honeybun all in one!” Now, it’s a staple for brunches, birthdays, and anytime we need a little homemade comfort.
What I love most about this cake is that it’s incredibly easy to make, yet it tastes like it came straight from a fancy bakery. The honeybun-style brown sugar swirl gives it a caramelized richness, while the strawberry cream icing melts into the warm cake, making every bite soft, sticky, and oh-so-irresistible!
Why This Strawberry Honeybun Cake is So Special
✔️ Super Moist & Gooey – Thanks to butter, brown sugar, and honey!
✔️ Cinnamon-Swirled Goodness – Like a honeybun but better!
✔️ Packed with Fresh Strawberry Flavor – No artificial flavors here!
✔️ Easy to Make – Simple pantry ingredients, no fancy techniques.
✔️ Perfect for Any Occasion – Breakfast, brunch, dessert… or a midnight snack!
Cuisine: Southern American / Comfort Food
Tips for the Best Strawberry Honeybun Cake
🍓 Use Fresh Strawberries – If possible, blend fresh berries for the icing instead of store-bought puree.
🍯 Don’t Skip the Swirl! – The brown sugar-honey layer is what gives this cake its signature honeybun flavor.
🔥 Warm It Up! – This cake tastes even better slightly warm with the icing melting into every bite.
❄️ Want to Make Ahead? Store it covered in the fridge, then microwave slices for 15 seconds before serving!
🥄 Add a Crunch? Sprinkle chopped pecans or walnuts on top before baking.
Substitutions and Variations
🌱 Gluten-Free Version: Use a gluten-free yellow cake mix.
🥛 Dairy-Free Option: Swap sour cream for coconut yogurt and use dairy-free milk in the icing.
🍌 Banana-Honey Twist: Add ½ cup mashed banana for a tropical flavor!
🍫 Chocolate Lover’s Edition: Add ½ cup mini chocolate chips to the batter.
🍊 Citrus Boost: Add 1 tbsp orange zest to the icing for a fresh, fruity kick!
Make a Healthier Version
✅ Use Greek Yogurt Instead of Sour Cream – Cuts fat but keeps it moist.
✅ Swap Sugar for Maple Syrup or Coconut Sugar – A natural sweetener alternative.
✅ Reduce the Icing – Drizzle a thinner glaze instead of a thick layer.
✅ Use Whole Wheat Flour – If making from scratch, try using ½ whole wheat, ½ all-purpose flour.
And there you have it!
A Strawberry Honeybun Cake that’s moist, sticky, and bursting with cinnamon-honey goodness. Topped with a rich, tangy strawberry cream icing, it’s the perfect combination of comforting and fresh flavors. Whether you make it for brunch, dessert, or just because, it’s guaranteed to disappear fast!
🍓 Try it and let me know how it turns out! 🍰✨
Categories: Dessert, Cake, Southern Classics, Brunch
Tags: strawberry cake, honeybun cake, cinnamon swirl, easy baking, comfort food
Frequently Asked Questions
1. Can I use strawberry cake mix instead of yellow?
Yes! It will enhance the strawberry flavor even more!
2. How do I store leftovers?
Keep the cake in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days.
3. Can I freeze this cake?
Yes! Wrap slices tightly and freeze for up to 3 months. Thaw overnight before serving.
4. What if I don’t have fresh strawberries for the icing?
You can use strawberry jam or strawberry extract mixed with a little milk.
5. Can I make this into cupcakes?
Yes! Bake at 350°F for 18-20 minutes in a muffin tin.
6. Why is my cake dry?
Overbaking! Check for doneness at 35 minutes by inserting a toothpick.
7. Can I add nuts or coconut?
Absolutely! Chopped pecans, walnuts, or shredded coconut add great texture.
Strawberry Honeybun Cake with Strawberry Cream Icing
Description
This Strawberry Honeybun Cake with Strawberry Cream Icing is a soft, moist, cinnamon-swirled cake infused with sweet strawberry goodness and topped with a velvety strawberry cream glaze.
Ingredients
For the Cake:
- 1 box yellow cake mix (or homemade vanilla cake mix)
- ¾ cup vegetable oil
- 4 large eggs
- 1 cup sour cream (for extra moisture!)
- 1 cup strawberry preserves or jam
For the Cinnamon-Honey Swirl:
- ½ cup brown sugar
- 2 tsp cinnamon
- 2 tbsp honey
For the Strawberry Cream Icing:
- 2 cups powdered sugar
- ½ cup strawberry purée (fresh or frozen, blended)
- 2 tbsp heavy cream (or milk)
- ½ tsp vanilla extract
Instructions
Prepare the Batter:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, mix cake mix, oil, eggs, and sour cream until smooth.
- Gently fold in strawberry preserves, but don’t overmix—you want swirls of strawberry in the batter!
2. Add the Honey-Cinnamon Swirl:
- In a small bowl, mix brown sugar, cinnamon, and honey until combined.
- Pour half of the cake batter into the baking pan.
- Drizzle the honey-cinnamon mixture over the batter.
- Top with the remaining cake batter and use a knife to gently swirl it in.
3. Bake the Cake:
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly—but not all the way!
4. Make the Strawberry Cream Icing:
- In a bowl, whisk together powdered sugar, strawberry purée, heavy cream, and vanilla until smooth.
- Pour the icing over the warm cake, allowing it to soak in slightly for extra gooeyness!
5. Serve & Enjoy!
- Slice and serve warm or at room temperature. Best enjoyed with coffee or milk!
