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Strawberry Honeybun Cake with Strawberry Cream Icing

Strawberry Honeybun Cake with Strawberry Cream Icing

This Strawberry Honeybun Cake is soft, moist, and layered with cinnamon-sugar and juicy strawberries, then finished with a sweet strawberry cream icing. It’s an easy crowd-pleasing dessert made with simple ingredients and big flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box vanilla cake mix
  • 3 large eggs
  • 1 cup sour cream Greek yogurt may be substituted
  • 0.5 cup vegetable oil or melted butter
  • 1 tsp vanilla extract
  • 0.5 cup brown sugar
  • 2 tsp ground cinnamon
  • 2 cups strawberries diced, fresh or thawed and drained
For the Strawberry Cream Icing
  • 2 cups powdered sugar
  • 0.25 cup milk adjust for consistency
  • 0.5 cup strawberry puree

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with cooking spray or butter.
  2. In a large bowl, mix the cake mix, eggs, sour cream, vegetable oil, and vanilla extract until smooth and creamy, about 2–3 minutes.
  3. In a separate bowl, combine the brown sugar and ground cinnamon.
  4. Pour half of the batter into the prepared pan and spread evenly. Sprinkle with half of the cinnamon-sugar mixture, then layer with diced strawberries.
  5. Spread the remaining batter on top and sprinkle with the remaining cinnamon-sugar mixture.
  6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake bakes, whisk together powdered sugar, milk, and strawberry puree until smooth.
  8. Allow the cake to cool for 10–15 minutes, then cool completely before drizzling with strawberry cream icing.

Notes

This cake tastes even better the next day as the flavors settle. Store covered in the refrigerator for up to 4 days.