If you’re a fan of honeybun cakes and strawberries, this Strawberry Honeybun Cake with Strawberry Cream Icing is the ultimate treat for you! This moist and flavorful cake combines a rich vanilla base with warm cinnamon-brown sugar swirls and fresh strawberries. Topped with a luscious red strawberry cream icing, this dessert is perfect for any occasion. Whether you’re making it for a family gathering or simply treating yourself, this cake is guaranteed to impress.

Ingredients
For the Cake:
1 box (15.25 oz) vanilla cake mix
3 large eggs
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup brown sugar
1 cup diced strawberries (fresh or frozen, thawed and drained)
For the Red Strawberry Cream Icing:
2 cups powdered sugar
2 tablespoons milk
½ cup strawberry puree (blend fresh strawberries until smooth)
1 teaspoon vanilla extract
Instructions
Preheat the Oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Prepare the Cake Batter by combining the cake mix, eggs, sour cream, vegetable oil, and vanilla extract in a large bowl. Mix until smooth. In a small bowl, mix the brown sugar and ground cinnamon.
Assemble the Cake by pouring half of the cake batter into the pan and spreading it evenly. Sprinkle half of the brown sugar-cinnamon mixture over the batter, then evenly distribute the diced strawberries. Pour the remaining batter on top and smooth the surface before sprinkling the rest of the brown sugar-cinnamon mixture.
Bake the Cake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Icing by whisking together powdered sugar, milk, strawberry puree, and vanilla extract until smooth. Adjust with more milk if needed.
Ice the Cake after it has cooled for 10-15 minutes by drizzling the strawberry cream icing over the top. Allow it to cool completely before serving.
Serve and Enjoy by slicing into this irresistible cake and savoring the rich flavors of vanilla, cinnamon, and strawberries in every bite!

Serving and Storage Tips
Serving: For the best flavor, serve the Strawberry Honeybun Cake slightly warm or at room temperature. The icing will set beautifully but remain soft and luscious. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. If serving for a special occasion, garnish with fresh strawberry slices and a sprinkle of powdered sugar for a bakery-style presentation.
Storage: Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days, ensuring it stays moist and fresh. If you prefer a warm slice, reheat individual servings in the microwave for 10-15 seconds.
Freezing: To freeze, wrap individual slices or the entire cake tightly in plastic wrap, then place them in a freezer-safe bag or container. The cake will stay fresh for up to 3 months. When ready to eat, thaw in the refrigerator overnight or at room temperature for a few hours before serving.
Variations
Chocolate Strawberry Honeybun Cake – Swap the vanilla cake mix for a chocolate cake mix to create a rich, chocolatey twist. The combination of chocolate, cinnamon, and strawberry icing makes for an irresistible treat.
Lemon Strawberry Honeybun Cake – Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the batter for a bright, citrusy flavor that pairs beautifully with the strawberries.
Cream Cheese Swirl Strawberry Honeybun Cake – Swirl in ½ cup softened cream cheese mixed with ¼ cup powdered sugar before baking for a rich, creamy texture that adds depth to every bite.
Nutty Crunch Honeybun Cake – Sprinkle ½ cup chopped pecans or walnuts into the brown sugar-cinnamon layer for a delightful crunch that enhances the cake’s texture.
Strawberry Shortcake Honeybun Cake – Replace the brown sugar-cinnamon layer with crushed graham crackers and add an extra layer of sliced strawberries for a cake reminiscent of strawberry shortcake.
Caramel Drizzle Strawberry Honeybun Cake – Drizzle warm caramel sauce over the icing for an added layer of gooey sweetness that pairs beautifully with the cinnamon and strawberry flavors.
Vanilla Bean Honeybun Cake – Use vanilla bean paste instead of vanilla extract for a deeper, more aromatic vanilla flavor that enhances the cake’s overall taste.
Extra Fruity Honeybun Cake – Mix in ½ cup of blueberries or raspberries along with the diced strawberries for a berry-filled delight bursting with fresh flavors.
These variations allow you to customize the Strawberry Honeybun Cake to your taste preferences, making it a versatile dessert for any occasion!
FAQs
- Can I use a homemade vanilla cake instead of a cake mix?
Yes! You can substitute a homemade vanilla cake by using a standard yellow or white cake recipe. Just ensure it has a similar consistency to boxed cake mix. - Can I use frozen strawberries in this recipe?
Yes, but make sure to thaw and drain them well to prevent excess moisture from affecting the cake’s texture. - Can I make this cake in a bundt pan instead of a 9×13 pan?
Absolutely! Bake at 350°F (175°C) for 40-45 minutes, but check with a toothpick to ensure it’s done. - How can I make the strawberry icing thicker?
Reduce the amount of milk or add more powdered sugar until you reach your desired consistency. - Can I use strawberry jam instead of fresh strawberries?
Yes! Swirl ½ cup of strawberry jam into the batter for an extra burst of strawberry flavor. - How do I prevent my cake from being too dense?
Be sure not to overmix the batter and avoid adding extra flour, which can make the cake heavy. - Can I make this cake ahead of time?
Yes! Bake the cake a day in advance and store it covered. Add the icing just before serving for the freshest taste. - What’s the best way to store leftovers?
Keep the cake in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. - Can I freeze this cake?
Yes! Wrap slices tightly in plastic wrap and store in an airtight container. Freeze for up to 3 months and thaw in the fridge before serving. - How do I make the icing more vibrant in color?
If you want a deeper red color, add a few drops of red food coloring or use a mix of strawberry puree and freeze-dried strawberry powder for a natural boost.
These FAQs will help ensure your Strawberry Honeybun Cake with Strawberry Cream Icing turns out perfect every time!
This Strawberry Honeybun Cake with Strawberry Cream Icing is the perfect combination of sweetness and warmth, making it a must-try for any dessert lover. The layers of cinnamon-sugar, fresh strawberries, and creamy icing create an indulgent treat that’s both visually stunning and absolutely delicious. Try it today and delight in every strawberry-filled bite!
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Strawberry Honeybun Cake with Strawberry Cream Icing
Description
If you’re a fan of honeybun cakes and strawberries, this Strawberry Honeybun Cake with Strawberry Cream Icing is the ultimate treat for you! This moist and flavorful cake combines a rich vanilla base with warm cinnamon-brown sugar swirls and fresh strawberries. Topped with a luscious red strawberry cream icing, this dessert is perfect for any occasion. Whether you’re making it for a family gathering or simply treating yourself, this cake is guaranteed to impress.
Ingredients
For the Cake:
1 box (15.25 oz) vanilla cake mix
3 large eggs
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup brown sugar
1 cup diced strawberries (fresh or frozen, thawed and drained)
For the Red Strawberry Cream Icing:
2 cups powdered sugar
2 tablespoons milk
½ cup strawberry puree (blend fresh strawberries until smooth)
1 teaspoon vanilla extract
Instructions
Preheat the Oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Prepare the Cake Batter by combining the cake mix, eggs, sour cream, vegetable oil, and vanilla extract in a large bowl. Mix until smooth. In a small bowl, mix the brown sugar and ground cinnamon.
Assemble the Cake by pouring half of the cake batter into the pan and spreading it evenly. Sprinkle half of the brown sugar-cinnamon mixture over the batter, then evenly distribute the diced strawberries. Pour the remaining batter on top and smooth the surface before sprinkling the rest of the brown sugar-cinnamon mixture.
Bake the Cake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Icing by whisking together powdered sugar, milk, strawberry puree, and vanilla extract until smooth. Adjust with more milk if needed.
Ice the Cake after it has cooled for 10-15 minutes by drizzling the strawberry cream icing over the top. Allow it to cool completely before serving.
Serve and Enjoy by slicing into this irresistible cake and savoring the rich flavors of vanilla, cinnamon, and strawberries in every bite!
Notes
Serving: For the best flavor, serve the Strawberry Honeybun Cake slightly warm or at room temperature. The icing will set beautifully but remain soft and luscious. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. If serving for a special occasion, garnish with fresh strawberry slices and a sprinkle of powdered sugar for a bakery-style presentation.
Storage: Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days, ensuring it stays moist and fresh. If you prefer a warm slice, reheat individual servings in the microwave for 10-15 seconds.
Freezing: To freeze, wrap individual slices or the entire cake tightly in plastic wrap, then place them in a freezer-safe bag or container. The cake will stay fresh for up to 3 months. When ready to eat, thaw in the refrigerator overnight or at room temperature for a few hours before serving.