Strawberry Honeybun Cake with Strawberry Cream Icing
Moist, swirled, and bursting with berry bliss!
If you’re looking for a dessert that brings together the cozy warmth of a cinnamon-swirled honeybun and the fruity freshness of strawberries, look no further than this Strawberry Honeybun Cake. It’s moist, flavorful, and topped with a velvety strawberry cream cheese icing that takes it over the top. This cake is perfect for brunches, baby showers, potlucks, or any time you want to wow a crowd with minimal effort.
🧾 Ingredients
🍓 For the Cake:
- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 cup sour cream
- ½ cup vegetable oil
- 4 large eggs
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ½ cup fresh strawberries, chopped
🍓 For the Strawberry Cream Icing:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- ¼ cup fresh strawberries, pureed
👩🍳 Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or use non-stick baking spray.
2. Make the Cake Batter
In a large mixing bowl, combine:
- Yellow cake mix
- Sour cream
- Vegetable oil
- Eggs
Mix on medium speed until the batter is smooth and well combined.
3. Swirl in Cinnamon Sugar
In a small bowl, stir together:
- Brown sugar
- Ground cinnamon
Pour half the batter into your prepared pan. Sprinkle the cinnamon sugar mixture over the batter. Use a knife to gently swirl the mixture into the batter. Then, add the remaining batter on top.
4. Add Strawberries
Gently fold chopped strawberries into the batter, giving one final light swirl to distribute them.
5. Bake
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly springy to the touch.
6. Make the Icing
While the cake cools, beat together in a medium bowl:
- Softened cream cheese
- Powdered sugar
- Heavy cream
- Vanilla extract
- Pureed strawberries
Mix until smooth, light, and creamy. The texture should be spreadable, not runny.
7. Frost & Serve
Once the cake is completely cooled, spread the strawberry cream icing evenly across the top. Garnish with extra fresh strawberries if desired.
Slice, serve, and enjoy every creamy, fruity bite!
🍓 Serving Tips
- Serve slightly chilled for a firmer frosting texture.
- Top with whipped cream, sliced strawberries, or a dusting of powdered sugar for extra flair.
- Great as a brunch centerpiece, picnic dessert, or sweet surprise for guests.
🧊 Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Best enjoyed cold or at room temperature.
🔎 Nutritional Info (Per Serving)
Makes 12 servings
- Calories: ~320 kcal
- Fat: 17g
- Carbs: 38g
- Protein: 4g
- Sugar: 26g
- Fiber: 1g
💬 Final Thoughts
This Strawberry Honeybun Cake is what happens when a classic cinnamon roll and a strawberry shortcake have a love child. It’s ridiculously easy, super satisfying, and feels like something you'd find in a bakery window. If you love soft cakes, fruity fillings, and creamy frostings — this one is calling your name.