Name: Strawberry Honeybun Cake With Strawberry Cream Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box yellow cake mix; 4 large eggs; 3/4 cup vegetable oil; 1 cup sour cream; 1/2 cup brown sugar; 1 tablespoon ground cinnamon; 1 cup chopped strawberries; 1/2 cup powdered sugar; 1/4 cup heavy cream

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Strawberry Honeybun Cake With Strawberry Cream Icing

A wistful, jam-smeared memory in cake form, this Strawberry Honeybun Cake With Strawberry Cream Icing combines the soft, tender crumb of a yellow cake with a cinnamon-brown sugar swirl and little bursts of fresh strawberry. It feels like a cozy Saturday morning at grandma’s kitchen — sweet, slightly sticky, and impossible to resist. If you like easy, comforting bakes with a bright strawberry finish, this one’s for you and can sit alongside other seasonal favorites like a simple pumpkin cake with cream cheese frosting for your dessert rotation.

why make this recipe
What makes this cake special is the blend of simple convenience and nostalgic flavors: a boxed yellow cake mix forms a tender base, while sour cream keeps it moist and rich; a cinnamon-swirled brown sugar layer mimics the classic honeybun vibe; and fresh strawberries lift the whole cake with bright, juicy pops. It’s a dessert that is both effortless and showy enough for brunch, bake sales, or weeknight family treats.

Step-by-Step Guide to Making Strawberry Honeybun Cake With Strawberry Cream Icing

Ingredients
For the Cake:

1 box yellow cake mix
4 large eggs
3/4 cup vegetable oil
1 cup sour cream
1/2 cup brown sugar
1 tablespoon ground cinnamon
1 cup chopped strawberries

For the Icing:

1/2 cup powdered sugar
1/4 cup heavy cream

Directions

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan so the cake releases cleanly after baking.
In a large mixing bowl, combine the box of yellow cake mix, 4 large eggs, 3/4 cup vegetable oil, and 1 cup sour cream. Beat or whisk until all ingredients are fully incorporated and the batter is smooth.
In a small bowl, stir together 1/2 cup brown sugar and 1 tablespoon ground cinnamon to create the honeybun-style swirl mixture.
Fold the chopped strawberries into the cake batter gently — you want the strawberries distributed but not mashed, so they retain some texture.
Pour about half of the batter into the prepared pan, then sprinkle the brown sugar–cinnamon mixture over the batter. Pour the remaining batter on top and, if you like, use a knife to gently swirl the layers so you get streaks of cinnamon-sugar throughout.
Place the pan in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
When the cake is done, allow it to cool in the pan for 10 minutes to set, then carefully transfer it to a cooling rack to finish cooling.
To make the strawberry cream icing: in a small bowl whisk together 1/2 cup powdered sugar and 1/4 cup heavy cream until smooth and pourable. If you prefer a thicker glaze, start with a little less cream and add more as needed; if you want a thinner drizzle, add a splash more cream.
Once the cake is fully cooled, spread the icing over the top, letting it cascade over the edges for a pretty, casual finish. Slice and serve when the icing has set slightly.

baking notes and technique details

Choosing strawberries: Use ripe, firm strawberries so they hold up in the batter without releasing too much juice while baking. If your berries are extremely juicy, briefly pat them dry and toss with a teaspoon of flour to prevent sinking and excess moisture.
Mixing: Overmixing boxed cake mix with extra wet ingredients can sometimes create a tighter crumb; mix just until combined for a tender cake.
Swirling: If you want pronounced cinnamon ribbons, sprinkle the brown sugar mixture in thin layers and use a butter knife to swirl vertically rather than stirring horizontally — this preserves a marbled look.
Cooling: Cooling in the pan for 10 minutes prevents the cake from falling apart; moving to a wire rack allows steam to escape and prevents sogginess under the cake.

Keeping Strawberry Honeybun Cake With Strawberry Cream Icing Fresh

Room temperature: Store covered at room temperature for up to 48 hours. Keep it in an airtight cake carrier or tightly wrapped with plastic wrap to protect from drying out.
Refrigerator: For longer storage, refrigerate for up to 4–5 days. Place cake in an airtight container or cover tightly with cling film to prevent it from absorbing fridge odors.
Freezing: To freeze slices, wrap individual portions tightly in plastic and then foil, and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving Suggestions for Strawberry Honeybun Cake With Strawberry Cream Icing

Slice and serve slightly chilled or at room temperature alongside a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
For brunch, pair warm slices with a pot of coffee or a berry-forward sparkling beverage; the cake’s cinnamon notes make it comfortable with spiced coffee blends.
For a party platter, cut into small squares and decorate each piece with a halved strawberry or a light dusting of extra powdered sugar to make them look extra festive.

tips to make Strawberry Honeybun Cake With Strawberry Cream Icing
Q: How do I keep it moist?
A: Use full-fat sour cream as called for — it’s the secret to a tender, moist crumb. Also, avoid overbaking; check at 28–30 minutes.

Q: How can I prevent the strawberries from sinking?
A: Toss diced strawberries in a tablespoon of flour before folding them into the batter; that helps suspend them and prevents excess moisture pooling at the bottom.

Q: Can I make the icing ahead of time?
A: Yes — whisk the powdered sugar and heavy cream, store in an airtight container in the fridge, and give it a quick stir before spreading. If the icing thickens, thin with a teaspoon of cream.

variations and substitutions

Vegan or egg-free: Use an egg replacer and a vegan boxed cake mix or a homemade yellow cake base with plant-based yogurt instead of sour cream. Swap heavy cream in the icing for canned coconut milk (use the thick cream portion).
Extra strawberry flavor: Fold in 1–2 tablespoons of strawberry jam or purée into the icing, or brush a light strawberry syrup over the warm cake before icing to intensify the strawberry presence.

FAQs
Q: Can I use frozen strawberries?
A: Yes, but thaw and drain them well, then pat dry and toss with a little flour to reduce added moisture. Frozen berries tend to release more juice when they thaw.

Q: How do I make the icing thicker or thinner?
A: To thicken, add more powdered sugar, a tablespoon at a time. To thin, whisk in small amounts of heavy cream until you reach the desired consistency.

Q: Is the cake good the next day?
A: Absolutely — the flavors often deepen overnight. Keep it covered at room temperature for up to 48 hours or refrigerate for a few days.

Q: Can I cut this into cupcakes instead of a sheet cake?
A: Yes. Bake in lined muffin tins at 350°F but reduce the time to about 15–18 minutes; check with a toothpick for doneness. Top with the strawberry cream icing once cooled.

Q: What if I don’t have sour cream?
A: You can substitute plain yogurt (full-fat preferred) or a sour cream substitute made from equal parts plain yogurt and a tablespoon of lemon juice.

how to adapt this recipe for events or large gatherings
This cake scales easily. For a crowd, bake two 9×13 pans or double the batter for a deeper single pan; increase baking time slightly if using a deeper pan—plan for 40–45 minutes and test with a toothpick. For bite-sized servings at a party, turn the batter into muffins as noted above and top each with a small spoonful of icing and a strawberry half.

nutrition and portioning tips

Portion control: Cut the 9×13 pan into 12 generous slices or 24 smaller squares for party portions.
Lighter versions: To reduce calories, use reduced-fat sour cream or Greek yogurt and substitute half the oil with unsweetened applesauce, noting that texture will change slightly.
Balance: Because the cake has a sweet cinnamon swirl and icing, serve it with plain Greek yogurt or unsweetened whipped cream if you want to balance sweetness with a tangy element.

baker’s troubleshooting

Cake too dense: Check that your baking powder/soda in the boxed mix is fresh and that you didn’t overmix. Also confirm your oven temperature with an oven thermometer.
Icing too runny: Chill it briefly or add more powdered sugar, a tablespoon at a time, until it reaches a spreadable consistency.
Strawberries bleeding into batter: Use slightly firmer berries and toss with flour before folding them in.

final presentation ideas

For a rustic look, spread icing with a spatula and let it drip naturally over the sides. Top with halved fresh strawberries and a light dusting of cinnamon.
For a polished look, pipe the icing in lines or dollops and add small mint leaves as garnish for contrast.

occasion pairing suggestions

Weekend brunch: Pair with scrambled eggs, smoked salmon platters, and a pot of strong coffee for a comforting spread.
Afternoon tea: Serve small squares with tea sandwiches and a fruit platter; the cake’s sweetness pairs nicely with black or green tea.
Potlucks and bake sales: This cake travels well when stored in a tight container and is easy to slice on-site for serving.

sustainability and ingredient sourcing

Choose local strawberries in season to reduce environmental impact and get the most flavor.
Opt for minimal-packaging oils and consider bulk-bought spices to reduce waste.

recipe timeline (quick reference)

Prep: 15 minutes
Bake: 30–35 minutes
Initial cool in pan: 10 minutes
Full cool + icing: 30–45 minutes
Total active time: ~1 hour; total elapsed time: ~1.5–2 hours depending on cooling.

conclusion

Conclusion

If you want more inspiration that riffs on the honeybun cake concept, see the version at Strawberry Honey Bun Cake – Desserts On A Dime for another take, and for additional variations and background, check out the write-up at Strawberry Honey Bun Cake – Recipe Tale.