Strawberry Honeybun Cake with Strawberry Cream Icing

Here’s a delicious and indulgent Strawberry Honeybun Cake with Strawberry Cream Icing recipe that combines the moist, cinnamon-swirled essence of a honeybun cake with a vibrant, fruity strawberry twist.

🍓 Strawberry Honeybun Cake with Strawberry Cream Icing

🧁 Cake Ingredients:

1 box strawberry cake mix (15.25 oz)
¾ cup sour cream
¾ cup vegetable oil
4 large eggs
⅓ cup milk
1 cup brown sugar (light or dark)
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
Optional: ½ cup chopped fresh strawberries (patted dry)

🌀 Swirl Filling:

½ cup brown sugar
1 tablespoon cinnamon

🍓 Strawberry Cream Icing:

2 cups powdered sugar
2 tablespoons unsalted butter, softened
3–4 tablespoons strawberry puree (fresh or thawed frozen strawberries blended)
1 teaspoon vanilla extract
Optional: 1–2 tablespoons cream cheese for extra richness

👩‍🍳 Instructions:

1. Preheat and Prep

Preheat oven to 325°F (163°C).
Grease a 9×13-inch baking pan (or line with parchment).

2. Mix the Batter

In a large bowl, combine the cake mix, sour cream, oil, eggs, milk, and vanilla. Mix until smooth and creamy (about 2 minutes).
Fold in the optional chopped strawberries if using.

3. Layer and Swirl

Pour half the batter into the prepared pan.
In a small bowl, mix the brown sugar and cinnamon for the swirl.
Sprinkle the cinnamon sugar mixture evenly over the batter.
Pour the remaining batter on top and gently swirl with a knife or skewer.

4. Bake

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for about 15 minutes before icing.

🍓 Make the Strawberry Cream Icing

In a medium bowl, beat the butter until soft.
Add powdered sugar and mix on low.
Gradually add the strawberry puree and vanilla. Mix until smooth and spreadable. For a thicker frosting, add more powdered sugar; for a thinner glaze, add a little milk or puree.
(Optional) Add cream cheese and beat until incorporated for a tangy richness.

✨ To Finish:

Spread the icing over the slightly warm cake so it soaks in slightly.
Let it set before slicing.

✅ Tips:

Store covered at room temperature for 2–3 days, or refrigerate for up to 5 days.
You can add chopped pecans or walnuts into the swirl layer for extra crunch.
Want more strawberry punch? Add a layer of strawberry preserves under the icing.

Would you like a printable version or adjustments for gluten-free or low sugar?