Strawberry Honeybun Cake with Strawberry Cream Icing

Introduction

Strawberry Honeybun Cake is a beautiful twist on the classic honeybun cake. Instead of the traditional yellow or vanilla cake, this version uses strawberry cake mix to create a tender, moist crumb filled with sweet strawberry flavor. A buttery brown-sugar and cinnamon layer runs through the center, creating a delicious contrast between fruity freshness and warm, caramel-like sweetness.

The finishing touch is a luscious strawberry cream icing. It melts slightly over the warm cake, settles into the top, and creates a creamy glaze that makes every slice feel like a bakery treat.

This cake is especially wonderful for breakfast gatherings, brunch, afternoon coffee, holidays, bake sales, family celebrations, or simply when you want an impressive dessert that does not require complicated baking techniques.

Ingredients

For the Strawberry Cake

1 box strawberry cake mix
1/2 cup vegetable oil
3 large eggs
1 cup sour cream
1/2 cup whole milk
1 teaspoon vanilla extract

For the Honeybun Filling

1/2 cup packed light brown sugar
1/3 cup granulated sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted
1/2 cup finely chopped pecans, optional
1/3 cup strawberry preserves or strawberry jam

For the Strawberry Cream Icing

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
2 tablespoons strawberry preserves
1 teaspoon vanilla extract
2 to 4 tablespoons whole milk or heavy cream
1 tablespoon finely crushed freeze-dried strawberries, optional
Pinch of salt

Optional Garnishes

Fresh strawberries, sliced
Freeze-dried strawberry pieces
Finely chopped pecans
A light dusting of powdered sugar
Extra strawberry preserves

Equipment

9 x 13-inch baking pan
Mixing bowls
Electric mixer or whisk
Rubber spatula
Measuring cups and spoons
Small saucepan or microwave-safe bowl
Wire cooling rack

Preparation

Begin by bringing the eggs, sour cream, milk, and cream cheese to room temperature. Room-temperature ingredients blend more easily and help create a smoother, more evenly textured cake.

Preheat the oven to 350°F (175°C).

Grease a 9 x 13-inch baking pan thoroughly with butter or nonstick baking spray. For especially easy removal, line the bottom with parchment paper after greasing.

Method 1: Prepare the Honeybun Filling

In a small bowl, combine the brown sugar, granulated sugar, and cinnamon.

Stir in the melted butter until the mixture resembles a moist, crumbly streusel.

If using pecans, fold them into the mixture.

Set the filling aside while you prepare the cake batter.

Method 2: Prepare the Strawberry Cake Batter

Place the strawberry cake mix in a large mixing bowl.

Add the vegetable oil, eggs, sour cream, whole milk, and vanilla extract.

Beat on medium speed for about 1 1/2 to 2 minutes, scraping down the sides of the bowl as needed.

The batter should become smooth, thick, and creamy.

Do not overmix once the batter is smooth. Excessive mixing can affect the tenderness of the finished cake.

Method 3: Build the Cake

Pour approximately half of the strawberry batter into the prepared 9 x 13-inch pan.

Spread it evenly with a spatula.

Sprinkle the brown-sugar cinnamon filling evenly over the batter.

Spoon small amounts of strawberry preserves over the filling, leaving a little space between each spoonful.

Using a butter knife, gently swirl the preserves into the filling. Do not completely mix the layers together.

Pour the remaining strawberry cake batter over the top.

Carefully spread the batter into an even layer, making sure the filling is completely covered.

Method 4: Create the Honeybun Swirl

For an especially attractive honeybun effect, reserve about 2 tablespoons of the brown-sugar filling before assembling the cake.

Sprinkle it lightly over the top of the batter.

Take a butter knife and gently make several shallow swirls through the surface.

Do not cut deeply into the cake. The goal is to create a subtle marbled pattern while keeping the main filling in the center.

Method 5: Bake the Cake

Place the cake in the preheated 350°F (175°C) oven.

Bake for approximately 35 to 45 minutes.

Begin checking around the 35-minute mark.

The cake is finished when:

The center is set.
The top is lightly golden.
The cake springs back gently when touched.
A toothpick inserted into the cake portion comes out with a few moist crumbs rather than wet batter.

Because ovens and pans vary, avoid relying only on baking time.

Do not overbake the cake. The sour cream helps make this dessert moist, but excessive baking can still dry the crumb.

Method 6: Prepare the Strawberry Cream Icing

While the cake is cooling, prepare the icing.

Place the softened cream cheese and butter in a bowl.

Beat until smooth and creamy.

Add the powdered sugar gradually and continue mixing.

Add the strawberry preserves, vanilla extract, and a pinch of salt.

Mix until completely smooth.

Add the milk or heavy cream one tablespoon at a time until the icing reaches your preferred consistency.

For a stronger strawberry appearance and flavor, stir in finely crushed freeze-dried strawberries.

The finished icing should be thick enough to coat the cake but loose enough to spread easily.

Method 7: Finish the Cake

Allow the cake to cool in the pan for approximately 15 to 20 minutes.

The cake should still be slightly warm, but it should not be piping hot.

Spread the strawberry cream icing over the surface.

The warmth of the cake will soften the icing slightly and allow it to settle into the top.

For a beautiful finish, scatter a few chopped pecans or crushed freeze-dried strawberries over the icing.

Fresh sliced strawberries can also be arranged on top immediately before serving.

The Formation of the Cake

The beauty of this dessert comes from its layers.

The strawberry cake forms the soft foundation and provides the main fruity flavor. Sour cream adds moisture and richness while helping create a tender crumb.

The brown-sugar and cinnamon filling forms the signature honeybun center. As the cake bakes, the butter melts into the sugar and cinnamon, creating pockets of sweet, caramel-like flavor.

The strawberry preserves add concentrated fruit flavor and create little ribbons of strawberry throughout the center.

Finally, the cream cheese icing provides richness and a slight tang that balances the sweetness of the cake.

The result is a cake with several contrasting textures: a soft crumb, a slightly sticky cinnamon-sugar center, pockets of strawberry preserves, and a smooth creamy topping.

History and Inspiration

Honeybun cakes are inspired by the flavors of classic honey buns and sweet breakfast pastries. Traditional honey buns are known for their tender dough, cinnamon-sugar filling, and sweet glaze.

Honeybun cake transforms those familiar flavors into a simple baked cake. Instead of working with yeast dough, the baker creates a moist cake batter and incorporates the cinnamon-sugar filling directly into the cake.

This strawberry version takes that familiar Southern-style dessert idea and gives it a fruity twist. Strawberry cakes have long been popular for celebrations, church gatherings, family dinners, potlucks, and spring and summer desserts.

The combination of strawberry and cream cheese is particularly appealing because the sweetness of the berries works naturally with the mild tang of cream cheese.

Tips for the Best Strawberry Honeybun Cake

Use full-fat sour cream

Full-fat sour cream provides the richest texture and helps keep the cake moist.

Do not overmix

Mix the batter only until the ingredients are fully incorporated. Overmixing can produce a less tender cake.

Use good strawberry preserves

A flavorful strawberry preserve or jam makes a noticeable difference because it concentrates the strawberry flavor in the filling.

Let the cream cheese soften

Cold cream cheese can leave small lumps in the icing. Softened cream cheese produces a much smoother finish.

Do not ice the cake while it is extremely hot

If the cake is too hot, the icing may melt excessively and become thin. Let the cake cool for about 15 to 20 minutes first.

Make clean slices

For attractive slices, allow the cake to cool for at least 30 minutes before cutting. Use a sharp knife and wipe it clean between cuts.

Variations

Strawberry Pecan Honeybun Cake

Add 3/4 cup chopped pecans to the cinnamon filling for extra crunch and a classic honeybun flavor.

Strawberry Cheesecake Honeybun Cake

Add a thin layer of sweetened cream cheese between the cake batter and honeybun filling. This creates an even richer dessert.

Chocolate Strawberry Honeybun Cake

Add 1/2 cup mini chocolate chips to the filling for a strawberry-and-chocolate combination.

Lemon Strawberry Honeybun Cake

Add 1 teaspoon finely grated lemon zest to the cake batter and 1 teaspoon lemon juice to the icing. Lemon brightens the strawberry flavor.

Coconut Strawberry Honeybun Cake

Add 1/2 cup sweetened shredded coconut to the filling and sprinkle toasted coconut over the finished icing.

Serving Suggestions

Serve the cake slightly warm for the softest, most comforting texture.

It is delicious alongside:

Hot coffee
Tea
Cold milk
Vanilla ice cream
Whipped cream
Fresh strawberries
A spoonful of strawberry preserves

For a special dessert presentation, warm individual slices for a few seconds and serve them with a small scoop of vanilla ice cream.

Storage

Cover the cake tightly and store it in the refrigerator because of the cream cheese icing.

It will generally keep well for about 4 days when refrigerated.

For the best texture, allow individual slices to sit at room temperature for approximately 15 to 20 minutes before serving.

The unfrosted cake can also be prepared ahead of time and refrigerated. Add the icing closer to serving time for the freshest appearance.

Freezing

For longer storage, freeze the cake without the fresh strawberry garnish.

Wrap individual portions tightly in plastic wrap and place them in a freezer-safe container.

Freeze for up to approximately 2 months for best quality.

Thaw overnight in the refrigerator and allow the cake to come closer to room temperature before serving.

Troubleshooting

The cake is dry

The most common cause is overbaking. Begin checking the cake before the minimum suggested baking time is reached.

The center is too wet

Make sure the cake is completely baked before removing it from the oven. Strawberry preserves can make the center appear especially moist, so check the cake portion rather than testing directly through a pocket of filling.

The icing is too thick

Add milk or heavy cream a teaspoon at a time until it reaches the desired consistency.

The icing is too thin

Add additional powdered sugar, one or two tablespoons at a time.

The filling sank

Avoid adding too much jam in one place. Small spoonfuls distributed across the cake create a more even filling.

Conclusion

Strawberry Honeybun Cake with Strawberry Cream Icing brings together everything that makes a comforting homemade dessert special: a soft strawberry crumb, buttery cinnamon-sugar filling, sweet strawberry preserves, and a rich cream cheese icing.

It has the familiar warmth of a traditional honeybun cake while adding a bright strawberry flavor that makes it feel fresh and celebratory.

Whether served at brunch, brought to a family gathering, prepared for a bake sale, or enjoyed with a cup of coffee at home, this cake is the kind of dessert that disappears quickly from the serving table.

For the Lovers of Strawberry Desserts

For strawberry lovers, this cake is especially satisfying because strawberry appears in several different forms. The cake itself provides a gentle strawberry flavor, the preserves create concentrated fruity pockets throughout the center, and the strawberry cream icing adds another creamy layer of berry flavor.

For the lovers of cinnamon desserts, the brown-sugar cinnamon filling gives the cake that familiar honeybun character.

For the lovers of cream cheese icing, the tangy, creamy topping provides the perfect finishing contrast.

And for anyone who loves moist, easy-to-make cakes, this recipe offers an impressive result without requiring complicated decorating skills.

Final Method at a Glance

Preheat the oven to 350°F (175°C).
Grease a 9 x 13-inch baking pan.
Combine brown sugar, granulated sugar, cinnamon, melted butter, and optional pecans for the filling.
Mix strawberry cake mix, oil, eggs, sour cream, milk, and vanilla.
Spread half the batter into the pan.
Add the cinnamon filling and small spoonfuls of strawberry preserves.
Cover with the remaining batter.
Add a light swirl of reserved filling if desired.
Bake for 35 to 45 minutes, checking for doneness.
Cool for 15 to 20 minutes.
Beat cream cheese and butter until smooth.
Add powdered sugar, strawberry preserves, vanilla, salt, and enough milk or cream to reach spreading consistency.
Spread the strawberry cream icing over the warm cake.
Garnish with strawberries, pecans, or freeze-dried strawberries if desired.
Slice, serve, and enjoy.

Recipe Details

Prep Time: 20 minutes
Bake Time: 35–45 minutes
Cooling Time: 15–20 minutes
Total Time: Approximately 1 hour 15 minutes
Yield: 12–16 servings
Pan: 9 x 13-inch baking pan
Difficulty: Easy to moderate

This Strawberry Honeybun Cake is best enjoyed fresh, slightly warm or at room temperature, with the strawberry cream icing soft and creamy across the top.