Strawberry Icing — the glossy finish that makes this cake sing
If you love a shiny, fruity glaze, Strawberry Icing on a warm honeybun-style sponge is the reason you’ll bake this cake again and again. This Strawberry Honeybun Cake layers cinnamon-sugar swirls with fresh berry brightness and a silky strawberry cream icing — it reads nostalgic, but tastes next-level.
Why you’ll fall for this cake
This dessert hits comfort and celebration at once. It borrows the cinnamon-sugar swirl you love in Honey Buns, then swaps the typical sticky glaze for a fresh, vibrant strawberry finish. The contrast — rich cake, cinnamon pockets, and a bright, creamy topping — makes every bite feel balanced and exciting.
- It’s ridiculously crowd-pleasing for potlucks and family dinners.
- It’s simple enough to pull off on a weeknight but elegant enough for company.
- You can bend it to your needs: gluten-free, lighter, or extra decadent.
Bold tip: Use ripe, aromatic strawberries for the icing — the flavor difference is striking.
The Key Ingredients (and Why You Need Them)
Below I list the main components (no amounts here — the printable recipe card has the exact measures). I’ll explain what role each ingredient plays so you can tweak the recipe with confidence.
Boxed vanilla cake mix or scratch base — A reliable structure. A cake mix speeds the process and gives consistent texture; making your own batter gives more control over flavor. Either way, you’re building a moist base that holds the cinnamon-sugar swirl.
Eggs and sour cream — Eggs give lift and structure; sour cream adds tenderness and a subtle tang that keeps the crumb from drying out. Together they create a dense, moist cake that courts that classic honeybun mouthfeel.
Vegetable oil — Keeps the cake tender and adds moisture. Oil-based cakes stay soft longer than butter-only versions.
Brown sugar & cinnamon — The soul of the honeybun swirl. Brown sugar adds molasses notes while cinnamon adds warmth — together they form pockets of caramelized flavor inside the cake.
Strawberries (fresh or well-drained frozen) — They provide color and a bright contrast to the sweet, spiced interior. Puree them for a glossy, natural strawberry icing.
Powdered sugar and milk — The backbone of the cream icing. Powdered sugar gives structure; milk thins to the right consistency.
Vanilla extract — Small but essential; it rounds out strawberry notes and the cake’s sweetness.
Bold note: If you use frozen strawberries, thaw and drain thoroughly to prevent a watery icing or soggy crumb.
How to Make It
This is the workflow I use every time: clean, straightforward, and reliable.
Prep
Preheat your oven and grease a 9×13-inch pan (or line with parchment). Let wet ingredients come to room temperature—this helps the batter come together smoothly.
Make the batter
Whisk the cake mix (or your scratch flour/sugar base) with eggs, sour cream, oil, and vanilla until smooth. Don’t overmix; stop when the ingredients combine to avoid a tough crumb.
Layer the swirl
Pour about half the batter into the pan. Sprinkle a generous layer of the cinnamon-brown sugar mix across the surface. Dot the batter with diced strawberries for pockets of fruit (optional but recommended). Pour the remaining batter on top, smoothing gently to cover the swirl.
Add final cinnamon topping
Combine the remaining brown sugar and cinnamon and sift it lightly over the batter. This creates that signature honeybun look once baked — caramelized streaks and crunchy sugar patches.
Bake
Bake until a toothpick comes out with a few moist crumbs — not wet batter. Let the cake rest in the pan briefly, then transfer to a wire rack to cool. Cooling fully is important so the strawberry icing doesn’t melt into the cake.
Make the strawberry icing
Blend fresh strawberries into a puree and strain if you want an ultra-smooth finish. Whisk powdered sugar with a small amount of milk until smooth; stir in the strawberry puree and vanilla. Adjust thickness: thicker for piping, thinner for a glaze that drips prettily.
Finish
Pour or spread the Strawberry Icing across the cooled cake. Garnish with sliced berries or a dusting of powdered sugar.
Bold tip: Cool the cake completely before icing for a clean finish — warm cake will soak and run.
Pro tips for perfect results
- Use real strawberries, not jam, for the best color and brightness. Jam adds sweetness but can overwhelm the fresh fruit flavor.
- Room-temperature ingredients mix more evenly. Cold eggs or sour cream can give you a lumpy batter.
- Don’t skimp on the cinnamon swirl. Those pockets of caramelized sugar are the cake’s personality.
- If the icing seems thin, chill it briefly. A few minutes in the fridge can thicken strained puree-based icings.
- For neat slices, chill the cake after icing and use a hot knife wiped clean between cuts.
Bold tip: If your strawberries are watery, simmer them briefly to concentrate flavor — cool before adding to icing.
Variations to try
This cake adapts beautifully — switch one element and you get a brand-new dessert.
Boxed shortcut: Use a vanilla Cake Mix Recipes base for a faster route. It’s a great weeknight hack.
Pound-cake style: For a denser crumb that cuts like a loaf, use a richer batter and bake longer at a slightly lower temperature — a nice riff on Pound Cake Recipes.
Cream-cheese swirl: Replace some of the sour cream with whipped cream cheese in the batter or add a cream-cheese ribbon for a cheesecake-like finish.
Berry mix: Swap part of the strawberries for raspberries or blueberries for a mixed-berry honeybun cake — a pretty twist for Strawberry Dessert Recipes fans.
Nutty crunch: Sprinkle chopped pecans or walnuts into the cinnamon-sugar layer for texture and flavor contrast.
Lighter swaps: Use Greek yogurt in place of sour cream and a reduced-fat cake mix to trim calories while maintaining moisture.
Best ways to serve
This cake plays well in multiple roles.
Coffee table star: Serve slices with a cup of strong coffee or Earl Grey for brunch. The cinnamon and strawberry pairing is perfect across the table.
Summer showpiece: Top with fresh berries and mint for an elegant seasonal dessert that reads like a Strawberry Cakes magazine cover.
Comfort dessert: Warm a slice and add a scoop of vanilla ice cream for a rustic, indulgent finish.
Party platter: Cut into small rectangles and arrange on a serving tray for a buffet; guests love the combination of cinnamon pockets and fruity icing.
Bold serving tip: Finish with a light drizzle of warmed honey to echo the honeybun inspiration and add shine.
Storage and leftovers
- Room temperature: Store covered for up to 24 hours. For best freshness and to protect the strawberry icing, refrigerate after that.
- Refrigerator: Keep in an airtight container for up to 5 days. Bring to room temp before serving for softer texture.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and add fresh icing if needed.
Bold tip: If icing softens in the fridge, let the cake sit at room temp 30 minutes before serving for the best texture and flavor.
Troubleshooting common issues
Dense cake: You probably overmixed. Mix until ingredients just combine. If you used old leavening, replace it — freshness matters.
Runny icing: You added too much puree or milk. Add powdered sugar incrementally until it thickens, or reduce the fruit liquid by simmering it down.
Uneven baking: Rotate your pan halfway through or check your oven temperature with a thermometer — some ovens run hot or cold.
Fruit sinks: Toss diced strawberries in a tablespoon of flour before adding to the batter to help suspend them.
Bold tip: Test with a toothpick early — pulling the cake when it still has a few moist crumbs prevents over-baking.
FAQs
Can I use frozen strawberries?
Yes — thaw and drain them well first. Pat dry with paper towels to avoid adding excess moisture to the batter or icing.
Can I make this cake gluten-free?
Absolutely. Use a gluten-free Cake Mix Recipes option or a gluten-free flour blend. Expect slight texture changes.
How do I make the icing more vibrant?
Use strawberry purée and a tiny pinch of red food coloring if necessary; better yet, concentrate the puree by simmering it gently to intensify the flavor and color.
Can I turn this into a layer cake?
Yes — split the batter between two round pans and stack with icing between the layers. Finish with extra berries.
Is this cake suitable for a picnic?
Yes — but keep it chilled until service to preserve the icing and fresh berries.
Final thoughts
This Strawberry Honeybun Cake with Creamy Strawberry Icing sits at the sweet spot between nostalgic and modern. It borrows the best parts of cinnamon-swirled honeybuns and upgrades them with fresh fruit and a silky glaze. The result is a cake that looks stunning, travels well, and tastes like summer in each bite.
Whether you lean on a box mix for speed or bake from scratch, the technique stays the same: make a tender, moist cake, layer in cinnamon and brown sugar for pocketed caramelization, and finish with a bright Strawberry Icing. Play with variations — try Pound Cake Recipes treatment for a loaf, or send this to brunch with a pot of coffee.
If you bake this, take a picture and share it — I want to see your swirl patterns and icing gloss. Happy baking, and enjoy every strawberry-sweet slice!
Bold parting tip: For the cleanest slices, chill the cake after icing and use a hot, dry knife — wipe between cuts.
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Strawberry Honeybun Cake with Creamy Strawberry Icing
- Prep Time: 20 minutes
- Cooling Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
Description
A tender, cinnamon-swirled sheet cake studded with fresh strawberries and finished with a silky strawberry glaze.
Ingredients
Cake
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ cup packed brown sugar
- 1 cup strawberries, diced (fresh or well-drained if thawed from frozen)
Strawberry Glaze
- 2 cups confectioners’ (powdered) sugar
- 2 Tbsp milk (add more if needed to thin)
- ½ cup strawberry purée (blend strawberries until smooth)
- 1 tsp vanilla extract
Instructions
1. Heat the oven and ready the pan
Set the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment for easy removal.
2. Make the batter
In a large mixing bowl, whisk the cake mix together with the eggs, sour cream, vegetable oil, and vanilla until the mixture is smooth and uniform. Avoid overworking the batter to keep the cake light.
3. Create the cinnamon-sugar layer
In a small bowl, stir the brown sugar together with the ground cinnamon until evenly combined.
4. Layer the pan
Spoon half of the cake batter into the prepared pan and spread it into an even layer. Sprinkle half of the cinnamon-sugar mixture over the batter, then scatter the diced strawberries across the surface. Pour the remaining batter over the fruit, smoothing to cover. Finish by sprinkling the remaining cinnamon-sugar evenly on top.
5. Bake
Place the pan in the oven and bake 30–35 minutes, or until a toothpick inserted near the center comes out clean or with only a few moist crumbs. Oven times vary, so check a few minutes early if your oven runs hot.
6. Make the glaze
While the cake cools slightly, whisk together the powdered sugar, milk, strawberry purée, and vanilla in a bowl until smooth. Add additional milk a teaspoon at a time if the glaze is too thick; for a tangier frosting, fold in some cream cheese.
7. Finish and serve
Let the cake rest about 10–15 minutes after coming out of the oven, then pour or spread the strawberry glaze over the warm top. Garnish with whole or sliced strawberries or a few mint leaves if you like. Allow the glaze to set slightly before slicing into squares.
Notes
- If using frozen berries, thaw fully and pat dry to prevent excess moisture in the batter.
- For cleaner slices, chill the iced cake briefly, then cut with a sharp, hot knife (wipe between cuts).
- Want more depth? Toast chopped nuts into the cinnamon-sugar layer for extra crunch.
