Introduction
Imagine biting into a cake that’s both comforting and vibrant — the kind of dessert that evokes lazy Sunday brunches, warm kitchens, and the joy of summer berries. The Strawberry Honeybun Cake with Strawberry Cream Icing is exactly that: a soft, moist cake swirled with cinnamon, brown sugar, and chopped strawberries, then crowned with a silky, fruity icing that feels like a strawberry cloud.
This cake hits all the right notes. The base is rich and tender, thanks to sour cream mixed into the batter. The cinnamon-brown sugar swirl gives it a warm, classic honeybun feel. Then the chopped strawberries add a fresh burst of fruity sweetness. On top, the strawberry cream icing is simple but indulgent — just powdered sugar and cream whisked into a dreamy, pourable glaze that complements the cake’s texture and flavor beautifully.
Whether you’re baking for a special occasion, potluck, or just treating yourself, this cake is both elegant and relaxed — and sure to bring smiles.
Why You’ll Love This Cake
- Easy but impressive: Using a boxed cake mix makes it accessible, but the swirl and fruit elevate it.
- Moist & rich texture: Sour cream keeps the cake tender and soft.
- Balanced sweetness: The cinnamon-sugar swirl adds warmth, while strawberries bring brightness.
- Beautiful presentation: The marbled swirl inside and glossy pink icing on top make it visually irresistible.
- Versatile: Perfect for brunch, dessert, or afternoon coffee.
Ingredients
For the Cake
- 1 box yellow cake mix
- Large eggs
- Vegetable oil
- Sour cream
- Brown sugar
- Ground cinnamon
- Chopped fresh strawberries
For the Strawberry Cream Icing
- Powdered sugar
- Heavy cream
Instructions – Step-by-Step
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
2. Make the Cake Batter
In a large bowl, mix the cake mix with eggs, oil, and sour cream until smooth and well combined.
3. Prepare the Strawberry-Cinnamon Swirl
In another bowl, combine the chopped strawberries with brown sugar and cinnamon. Mix gently.
4. Layer the Batter and Swirl
- Pour half of the cake batter into the prepared pan.
- Sprinkle half of the strawberry-cinnamon mixture over it.
- Pour the remaining batter on top.
- Add the rest of the strawberry mixture.
- Gently swirl everything using a knife to create a marbled pattern.
5. Bake
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
6. Prepare the Icing
In a small bowl, whisk the powdered sugar and heavy cream until smooth and pourable.
7. Cool and Ice the Cake
Allow the cake to cool slightly, then drizzle the icing evenly over the warm surface.
8. Serve
Slice and enjoy warm or at room temperature. The flavor improves as the cake rests.
Tips & Tricks for Best Results
- Use room-temperature eggs for smoother mixing.
- Swirl gently — too much mixing will blend the layers instead of marbling them.
- If strawberries are very juicy, drain lightly to avoid adding too much moisture.
- Let the cake cool slightly before icing to prevent the glaze from melting too thin.
- Adjust icing consistency by adding more cream (thinner) or more powdered sugar (thicker).
Variations You Can Try
- Nutty Crunch: Add chopped pecans or walnuts to the swirl.
- Berry Mix: Substitute strawberries with blueberries, raspberries, or mixed berries.
- Cream Cheese Icing: Replace the simple glaze with a thicker strawberry cream cheese frosting.
- Layer Cake: Bake in two round pans and stack with frosting between layers for a special occasion.
- Gluten-Free: Use a gluten-free yellow cake mix.
Serving & Storage
- Serve with fresh berries or whipped cream for extra elegance.
- Keep leftover cake in an airtight container at room temperature for up to 3 days.
- To freeze: wrap slices tightly in plastic wrap and foil, then freeze. Thaw in the refrigerator before eating.
Frequently Asked Questions (FAQ)
1. Can I use a different cake mix?
Yes — vanilla or white cake mix also work well.
2. Can I make the icing ahead of time?
Yes. Refrigerate it and whisk again before using to restore smoothness.
3. How can I intensify the strawberry flavor?
Add a spoonful of strawberry jam or puréed strawberries to the icing.
4. Why didn’t my swirl look marbled?
It was likely mixed too much. A gentle swirl is enough.
5. Can I replace sour cream?
Greek yogurt is the best substitute; it keeps the texture moist.
Final Thoughts
The Strawberry Honeybun Cake with Strawberry Cream Icing is everything a dessert should be: comforting, beautiful, fruity, and delightfully sweet. It mixes classic flavors with a fresh twist, creating a cake that’s perfect for gatherings, celebrations, or simply brightening a quiet afternoon.