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.
Popular Questions
Q: Can I make this cake from scratch without using a boxed mix?
A: Yes! Use your favorite homemade yellow cake recipe and follow the layering and swirl instructions for similar results.
Q: How do I make strawberry puree?
A: Blend fresh or thawed strawberries in a food processor or blender until smooth. Strain seeds if desired.
Q: Can I double this recipe for a larger cake?
A: Absolutely! Double the ingredients and use a larger pan, adjusting baking time as needed.
