Strawberry Honeybun Cake With Strawberry Cream Icing

Okay, picture this: you pull a warm, sticky cake from the oven and the whole kitchen smells like strawberries and cinnamon. Who wouldn’t smile? I’ve made this Strawberry Honeybun Cake With Strawberry Cream Icing more times than I can admit, and each time it disappears faster than I can wash the pan. If you want a dessert that tastes like brunch and dessert had a happy baby, you’ll love this. Also, if you like red velvet, you might enjoy a similar vibe in my favorite cake recipe over here: a decadent red velvet cake with cream cheese frosting.

Why this cake works (and why you’ll want it at every gathering)

Have you ever wondered why some cakes feel cozy and other cakes feel like a show-off? This one sits right in the cozy corner. I love it because it balances sweet strawberry flavor with a buttery, cinnamon swirl. The crumb stays moist thanks to a touch of sour cream, and the honeybun-style swirl gives every slice a delicious lift.

• Moist, tender crumb from sour cream or yogurt.
• Cinnamon-honey swirl adds warmth without overwhelming.
• Fresh strawberry icing keeps things bright and not too sweet.

Is it fancy? No. Is it addictive? Absolutely.

Ingredient

Here’s what I use every time. I keep things simple and reliable because I hate chasing obscure pantry items mid-recipe.

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream (or plain Greek yogurt)
• 2 large eggs
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 cup fresh strawberries, finely chopped (plus extra for garnish)
• 2 teaspoons ground cinnamon
• 1/4 cup brown sugar (for the cinnamon swirl)

For the Strawberry Cream Icing:

• 1 cup powdered sugar, sifted
• 1/2 cup room-temperature cream cheese
• 1/4 cup unsalted butter, room temperature
• 1/3 cup pureed strawberries (fresh or thawed frozen)
• 1/2 teaspoon vanilla extract
• Pinch of salt

Yes, I bolded the ingredients in my head. FYI, fresh strawberries make the biggest difference here.

Method

Ready to get sticky and happy? This method stays straightforward so you can actually enjoy the process, not just the reward.

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
2. In a bowl, whisk flour, baking powder, and salt. Set aside.
3. In a larger bowl, mix melted butter, honey, and both sugars until smooth. Add eggs one at a time, beating after each. Stir in sour cream, vanilla, and milk.
4. Fold dry ingredients into wet until just combined. Gently fold in chopped strawberries. Don’t overmix.
5. Mix cinnamon and 1/4 cup brown sugar in a small bowl for the swirl.
6. Pour half the batter into the prepared pan. Sprinkle half the cinnamon-sugar mixture over the batter. Spoon the rest of the batter on top and sprinkle the remaining cinnamon-sugar. Use a knife to swirl the layers a few times—don’t go crazy.
7. Bake for 30–35 minutes or until a toothpick comes out mostly clean with a few moist crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack.
8. For the icing, beat cream cheese and butter until smooth. Add powdered sugar, pureed strawberries, vanilla, and salt. Beat until fluffy and spreadable. If you want thinner icing, add a teaspoon of milk at a time.
9. Spread the icing over the cooled cake. Garnish with extra chopped strawberries if you’re feeling fancy.

See? Simple. Will you feel like a kitchen rockstar? Yes.

Tips that actually help (I learned these the hard way)

I burned a cake once because I ignored one tiny thing. Learn from me and avoid that little drama.

• Use room-temperature dairy—the cream cheese and butter mix better and give a silky icing.
• Don’t overpuree the strawberries for the icing; too much liquid makes the frosting runny. Aim for a thick puree.
• Chop strawberries small when you fold them into batter so you don’t end up with big soggy pockets.
• Swirl, don’t stir—aggressive swirling deflates the batter. Keep it gentle.
• Cool before icing; otherwise the icing melts into the cake like a sad puddle.

Bold tip: always taste your strawberry puree. If it tastes flat, add a tiny squeeze of lemon to brighten it.

Variations — because I like options

Want to tweak this cake? Of course you do. I practically live to tinker.

• Gluten-free version: Substitute a 1:1 gluten-free flour blend and add a teaspoon of xanthan gum if your blend lacks it.
• Vegan swap: Use a vegan butter, dairy-free yogurt, and flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg). The texture changes a bit but still rocks.
• Add nuts: Sprinkle toasted pecans or almonds on top for crunch.
• Mini bundts or muffins: Pour batter into muffin tins for portable treats.

Which variation should you try first? I vote for pecans because texture matters.

Troubleshooting quick-guide

Because life happens and cake won’t forgive you for ignoring signs.

• Cake sinks in the middle? You baked it at too high a temperature or opened the oven too early.
• Cake too dry? Reduce baking time slightly and be sure to measure flour properly (no scooping with the cup).
• Icing too runny? Add more powdered sugar or chill briefly. If too stiff, add a teaspoon of milk.
• Too sweet? Add a pinch of salt or a squeeze of lemon in the icing to balance flavors.

Bold reminder: adjust on the fly. Baking isn’t painting by numbers; it’s more like controlled chaos.

Serving and storage (so it lasts longer than your willpower)

I love serving this warm with a scoop of vanilla ice cream. No shame. You should try it.

• Serve slightly warm or at room temperature for best texture.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze slices for up to 2 months; thaw in the fridge overnight and bring to room temp before icing.

Want to impress guests? Toast a few almond slices and scatter them on top right before serving.

Why this recipe beats boxed mixes (IMO)

Look, boxed mixes have their place—I won’t fight you—but homemade wins when you want control over flavor and texture. You can adjust the strawberry intensity, dial the sweetness, and actually taste real fruit.

• Real strawberries deliver fresh flavor boxed mixes lack.
• Honey and cinnamon swirl add character you can’t fake with powder.
• You customize sugar level, dairy swaps, and mix-ins easily.

So yes, boxed mixes are convenient, but this cake rewards the two extra minutes of measuring.

Final baking pep talk

You can do this even if you burned toast this morning. Baking rewards small wins, and this recipe gives a big payoff for little fuss. The swirl looks impressive but takes minimal skill. The icing tastes like strawberries without being overbearing. If you want to skip the fuss, make it as a loaf instead of a pan—same joy, more couch-friendly serving.

Ready to bake and make your kitchen smell suspiciously like summer? Trust me, people will ask for the recipe. Smile, pretend it was effortless, and enjoy the applause.

In short: this Strawberry Honeybun Cake With Strawberry Cream Icing hits the sweet spot between comfort and celebration. It tastes homemade, looks cute enough for company, and won’t steal your entire Sunday.

Thanks for hanging out while I nerd out about cake. Bake it, take a photo, and then eat it like you mean it. 🙂