The first time I made this Strawberry Honeybun Cake, it was raining outside my kitchen window. I remember because the gentle patter against the glass created this cozy atmosphere that seemed perfect for baking something sweet and comforting. I’d been experimenting with my grandmother’s classic honeybun cake recipe for weeks, trying to give it my own twist, when I glanced at the basket of strawberries I’d picked up at the farmers market that morning. The inspiration hit me instantly – why not infuse that beloved cinnamon-swirled comfort with bright, juicy strawberries?

Five test batches later (and many happy neighbors who received the “almost perfect” versions), I finally created what has become one of the most requested recipes in my home. The magic happens when the strawberries release their juices during baking, creating these heavenly pockets of fruity sweetness throughout the cinnamon-swirled cake. Then comes the strawberry cream icing that soaks partially into the warm cake while creating the most beautiful pink glaze on top.

What Makes This Cake Special

There’s something nostalgic about a honeybun cake – it reminds me of Sunday mornings and special occasions. But this strawberry version elevates the classic into something that feels both familiar and exciting. The vanilla cake stays incredibly moist thanks to the sour cream, while the brown sugar and cinnamon create those warm, caramelized notes we all love.

I’ve found that layering is the key to getting those beautiful swirls and ensuring every bite has the perfect balance of cake, cinnamon sugar, and strawberries. When I serve this at gatherings, I love watching people try to figure out exactly what makes it so special. Is it the strawberries? The cinnamon? The icing? It’s the harmony of all three, developed through countless hours in my kitchen until every element sang.

What You’ll Need

Vanilla cake mix: I know, starting with a mix might seem like cheating, but I’ve found it creates the perfect base for this recipe. I’ve tested from-scratch versions too, but honestly, the mix provides consistent results and saves time without sacrificing flavor.

Eggs: Room temperature eggs incorporate more easily, creating a smoother batter. I learned this the hard way after making a lumpy version when I was in a rush!

Sour cream: This is my secret weapon for ultra-moist cakes. I’ve tried using Greek yogurt in a pinch, and while it works, the tang and richness of sour cream really can’t be beat.

Vegetable oil: Keeps the cake tender and soft for days. Sometimes I substitute melted butter when I want a slightly richer flavor profile.

Vanilla extract: Pure vanilla extract adds that warmth and depth that enhances both the cake and the strawberry flavors.

Ground cinnamon: The soul of any honeybun cake! I sometimes add a tiny pinch of nutmeg too when I want to enhance the spice notes.

Brown sugar: Creates those caramelized pockets throughout the cake. I prefer light brown sugar, but dark works beautifully if you want a deeper molasses note.

Diced strawberries: Fresh berries are my first choice in summer, but I’ve made this with frozen (thawed and drained) during winter months with lovely results.

Powdered sugar: The foundation of our strawberry icing, be sure to sift it to avoid any lumps.

Milk: Helps achieve the perfect pourable consistency for the icing.

Strawberry puree: Made from fresh strawberries blended until smooth. The natural color creates that gorgeous pink hue without any artificial coloring.

Let’s Get Baking

Prepare Your Canvas
I start by preheating my oven to 350°F and preparing my 9×13 pan. I prefer lining with parchment paper with some overhang on the sides – it makes removing the entire cake so much easier for those picture-perfect slices I’m always trying to capture for the blog.

Create Your Batter
In my large mixing bowl (the turquoise one that was my grandmother’s), I combine the cake mix, eggs, sour cream, oil, and vanilla. I’ve found that mixing for exactly two minutes creates the perfect consistency – not too airy but completely smooth. The batter will be thicker than a typical cake mix prepared according to package directions – that’s exactly what we want.

Layer With Love
This is where the magic happens! Pour half the batter into your prepared pan and spread it evenly with an offset spatula. The first time I made this, I just dolloped it in and tried to spread it, which was a mess – now I know to pour in a thin stream all over the pan first. Sprinkle half the cinnamon-sugar mixture evenly across the surface, then distribute your diced strawberries. Cover with the remaining batter (I use the back of a spoon to gently spread it without disturbing the strawberry layer), and finish with the remaining cinnamon-sugar on top.

Bake to Perfection
The aroma that fills my kitchen as this bakes is absolutely heavenly – cinnamon, vanilla, and sweet strawberries. I check it right at 30 minutes by inserting a toothpick in the center. If it comes out with moist crumbs (not wet batter), it’s perfect. Every oven is different – in my old apartment, it always took the full 35 minutes.

Create the Strawberry Cream Icing
While the cake bakes, I prepare the icing. The strawberry puree is what makes this special – I pulse fresh strawberries in my food processor until smooth. No need to strain unless your strawberries are particularly seedy. Whisk it together with the powdered sugar, milk, and vanilla until it’s silky and pourable. I aim for the consistency of warm honey.

The Finishing Touch
When the cake comes out of the oven, I let it cool just until it’s no longer piping hot – about 15 minutes. This is the sweet spot where the cake is still warm enough to partially absorb the icing, but cool enough that the icing doesn’t completely disappear into it. I pour the strawberry icing all over, using the back of my spoon to guide it into an even layer.

Make It Your Own

Over the years of making this cake, I’ve created several variations that have become favorites in their own right:

When my sister visited last spring, we added a layer of cream cheese filling (8 oz cream cheese, ¼ cup sugar, and 1 egg) in the middle of the cake before baking. The tanginess balanced the sweetness beautifully.

For my nephew’s birthday, I swapped the strawberries for blueberries and added lemon zest to both the cake and icing. The bright citrus notes made it perfect for his summer celebration.

Last winter when fresh berries were scarce, I created a version with finely diced apples and increased the cinnamon. It transformed into this amazing apple-cinnamon cake that was perfect with afternoon tea during those cold months.

My Best Tips

The strawberries will sink slightly during baking, creating these wonderful berry pockets throughout the cake. Don’t worry if your layers aren’t perfectly distinct when you cut into it – that’s part of its rustic charm.

Allow the cake to cool completely before cutting if you want clean slices. I know it’s tempting to dig in while it’s warm (and sometimes I can’t resist either!), but patience rewards you with those picture-perfect pieces.

If your strawberries are particularly juicy, toss them with 1 tablespoon of flour before adding them to the cake. This helps prevent them from sinking too much during baking – a trick I learned after my third test batch.

The icing will set slightly as it cools, creating this delicate crust on top while staying soft underneath. If you prefer a thicker glaze, simply use less milk in your icing mixture.

Frequently Asked Questions

Can I make this cake ahead of time? → Absolutely! It actually tastes even better the next day when the flavors have had time to meld. I often bake it the evening before serving.

How should I store leftovers? → Cover tightly with plastic wrap or transfer to an airtight container. It keeps well at room temperature for 2 days or in the refrigerator for up to 5 days.

Can I freeze this cake? → Yes! I slice it first, then freeze individual pieces separated by parchment paper. Thaw at room temperature when the craving hits.

My strawberries sank to the bottom. What happened? → If your strawberries are very large or juicy, they can sink. Try cutting them smaller and tossing with a tablespoon of flour before adding them to the batter.

Can I use a different fruit? → Absolutely! I’ve made this with blueberries, raspberries, and even diced peaches in summer. Just keep the quantity the same.

This cake has become my go-to for everything from casual family dinners to special celebrations. There’s something about the combination of warm cinnamon, sweet strawberries, and that gorgeous pink glaze that makes people feel special, even on an ordinary Tuesday. I hope it brings as much joy to your table as it has to mine.

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