Indulge in this Strawberry Honeybun Cake, a moist and tender dessert featuring a luscious cinnamon-honey swirl and topped with a smooth strawberry cream icing. This easy-to-make cake combines the rich flavors of cinnamon and brown sugar with the bright freshness of strawberry jam and puree—perfect for family gatherings, celebrations, or a sweet everyday treat.

Why You’ll Love This Recipe

Simple preparation with a boxed cake mix and easy ingredients
Sweet cinnamon and honey swirl adds irresistible flavor
Moist texture with the tang of sour cream for richness
Fresh strawberry cream icing enhances every bite
Perfect for dessert, potlucks, or afternoon tea

Ingredients Breakdown

Cake:

1 box yellow cake mix – Convenient base that delivers a tender crumb.
¾ cup vegetable oil – Keeps the cake moist and rich.
4 large eggs – Add structure and richness.
1 cup sour cream – Adds moisture and a slight tang for balance.
½ cup brown sugar – Sweetens and adds a caramel-like depth.
1 tbsp cinnamon – Provides warm, aromatic spice.
½ cup strawberry jam – Adds fruity sweetness and moisture for the swirl.

Strawberry Cream Icing:

1 cup powdered sugar – The sweet base for the icing.
2 tbsp strawberry puree – Adds fresh strawberry flavor and color.
1 tbsp milk (adjust for consistency) – Thins the icing to perfect drizzle texture.
½ tsp vanilla extract – Enhances the overall flavor with a sweet aroma.

Tips and Tricks

Use fresh or thawed strawberries to make the puree for a vibrant, natural strawberry flavor.
For a more intense cinnamon taste, increase the cinnamon to 1½ tablespoons.
To avoid over-swelling, avoid overmixing the batter once combined with the cinnamon swirl.
Allow the cake to cool slightly before icing to prevent the glaze from melting too much.

Variations and Customizations

Substitute strawberry jam with raspberry or mixed berry preserves for a unique twist.
Add chopped nuts such as pecans or walnuts to the cinnamon swirl for extra crunch.
For a dairy-free version, use a plant-based sour cream alternative and non-dairy milk in the icing.

Pairing Suggestions

Serve with a scoop of vanilla ice cream for a decadent dessert.
Pair with hot tea or coffee for an afternoon treat.
Complement with fresh sliced strawberries or whipped cream on the side.

Storage Instructions

Store leftover cake covered at room temperature for up to 2 days.
Refrigerate for up to 5 days in an airtight container to maintain freshness.
Cake can be frozen (without icing) for up to 3 months; thaw completely before icing and serving.

Strawberry Honeybun Cake with Strawberry Cream Icing

Author: easysweetmeal
Total Time: 50-55 minutes
Yield: 12 servings 1x

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Description

Strawberry Honeybun Cake – A moist, cinnamon-swirled delight topped with creamy strawberry icing! Made easy with a boxed mix but tasting like homemade comfort. Perfect for breakfast, dessert, or sweet cravings

Ingredients

Scale

1 box yellow cake mix
¾ cup vegetable oil
4 large eggs
1 cup sour cream
½ cup brown sugar
1 tablespoon ground cinnamon
½ cup strawberry jam
1 cup powdered sugar
2 tablespoons fresh strawberry puree
1 tablespoon milk (adjust as needed for consistency)
½ teaspoon vanilla extract

Instructions

Prepare Oven and Pan: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly.
Make Cake Batter: In a large bowl, combine yellow cake mix, vegetable oil, eggs, and sour cream. Mix until smooth and well blended.
Combine Cinnamon Swirl: In a separate small bowl, mix brown sugar and cinnamon until evenly combined.
Layer Batter and Swirl: Pour half of the cake batter into the prepared pan. Evenly sprinkle the cinnamon and brown sugar mixture over the batter, then drizzle strawberry jam on top. Pour the remaining batter over the jam layer. Using a knife or skewer, gently swirl the layers to create a marbled effect.
Bake: Place in the oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the cake turns golden brown. Remove and let cool slightly.
Prepare Icing: While the cake cools, whisk together powdered sugar, strawberry puree, milk, and vanilla extract until smooth. Adjust milk quantity for desired drizzle consistency.
Serve: Drizzle the strawberry cream icing generously over the warm cake. Slice and serve immediately.

Notes

This Strawberry Honeybun Cake with Strawberry Cream Icing combines convenience with indulgent flavor, making it an ideal dessert for all occasions. The cinnamon swirl paired with fresh strawberry notes creates a delightful balance you’ll want to make again and again

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American