Introduction
Table of Contents
Let’s whip up a soft, cinnamon-swirled strawberry cake that tastes like a bakery treat but takes half the effort. This Strawberry Honeybun Cake blends the cozy flavor of a classic honey bun with a bright strawberry twist. It’s quick to make using a boxed mix (or from scratch if you prefer) and perfect for brunch, birthdays, or an easy weekend dessert.
Also try this recipe for a delicious Pineapple Strawberry Pound Cake
Why This Strawberry Honeybun Cake Works
This recipe gives you the best of both worlds — a tender, moist crumb from sour cream and oil, and a sweet cinnamon swirl that feels like a warm breakfast roll.
Quick Wins:
- Bakery-soft texture with a pink strawberry glaze.
- Easy to make with a box mix or homemade batter.
- Perfect for brunch, bake sales, or potlucks.
Recipe at a Glance
| Prep Time: | 15 minutes |
| Cook Time: | 35–40 minutes |
| Total Time: | 55 minutes |
| Yield: | 12 servings |
| Pan Size: | 9×13-inch (23×33 cm) |
| Calories: | ~360 kcal per slice |
Ingredients
| Category | Ingredient | Amount / Details |
|---|---|---|
| Cake Batter | Strawberry cake mix | 1 box (about 15 oz / 425 g) |
| Sour cream | 1 cup (240 g) | |
| Eggs | 4 large | |
| Vegetable oil | ½ cup (120 ml) | |
| Water | ½ cup (120 ml) | |
| Granulated sugar | ½ cup (100 g) | |
| Vanilla extract | 1 teaspoon | |
| Cinnamon-Sugar Swirl | Brown sugar, packed | 1 cup (200 g) |
| Ground cinnamon | 1 tablespoon | |
| Glaze | Powdered sugar | 1 cup (120 g) |
| Strawberry jam | 2 tablespoons | |
| Milk (as needed) | 1–2 tablespoons |
Optional Toppings
- Fresh strawberries, sliced
- Cream-cheese frosting (for a richer variation)
Substitutions & Dietary Swaps
- Gluten-Free: use certified GF strawberry cake mix.
- Vegan: swap eggs for flax or chia eggs; use plant-based sour cream.
- Lower Sugar: replace some sugar with erythritol or monk fruit.
- Strawberries: fresh purée adds brightness, while freeze-dried bits give stronger color.
Equipment & Pan Options
- 9×13 pan (default)
- For bundt cake → bake 45–50 min
- Two 8-inch rounds → 30–35 min
- Loaf or muffins → 22–25 min
Tools: mixer, mixing bowls, measuring cups/spoons, rubber spatula, toothpick, offset spatula.
Step-by-Step Instructions
Step 1: Prep & Oven Temp
Preheat oven to 350 °F (175 °C). Grease a 9×13 pan or line with parchment. Gather all ingredients — room-temperature eggs and sour cream make the batter smoother.
Step 2: Make the Cake Batter
In a large bowl, whisk together cake mix, sour cream, eggs, oil, water, sugar, and vanilla. Mix until smooth but avoid over-beating; the batter should be slightly thick and glossy.
Step 3: Make the Cinnamon-Strawberry Swirl
In a small bowl, combine brown sugar and cinnamon. This layer adds that signature honey-bun flavor and a beautiful marbled look.
Step 4: Layer & Bake
Pour half of the cake batter into the pan. Sprinkle the cinnamon mixture evenly over top, then spread the remaining batter gently with a spatula. Bake 35–40 minutes, until a toothpick in the center comes out clean.
Step 5: Poke & Pour Glaze
While warm, poke small holes across the cake using a fork or skewer. In a bowl, whisk powdered sugar and strawberry jam; add milk gradually until pourable. Drizzle the glaze evenly — it soaks in for that sticky-sweet honeybun finish.
Step 6: Cooling & Finishing Touches
Cool 15 minutes before slicing. Add fresh strawberry slices or small cream-cheese dollops if desired. The aroma of strawberry and cinnamon fills the kitchen — soft, sweet, and irresistible.
Pro Tips & Troubleshooting
- Cake sinks in middle? Too much moisture or under-baking — check oven temp with a thermometer.
- Glaze too runny? Add 1 Tbsp powdered sugar.
- Glaze too thick? Stir in ½ tsp milk at a time.
- Swirl disappeared? Sprinkle cinnamon mixture evenly; don’t overmix after layering.
- High altitude: reduce baking powder by ¼ tsp and bake slightly longer.
Variations & Flavor Swaps
- Honey Bun Cheesecake Twist: add a thin cream-cheese layer before baking.
- Strawberry Crunch: top with crushed vanilla wafers and freeze-dried strawberries.
- Berry Swaps: try blueberry or raspberry jam instead.
- Glaze Options: mix half strawberry jam + half cream cheese for a richer topping.
Serving, Pairings & Presentation
Serve slightly warm with:
- Coffee or black tea
- Vanilla ice cream or whipped cream
- Brunch board with fruit and pastries
Cut into neat squares for parties or drizzle extra glaze for photo-worthy shine.
Storage, Make-Ahead & Reheating
- Room Temp: keep airtight up to 2 days.
- Refrigerate: up to 5 days; bring to room temp before serving.
- Freeze: wrap slices in plastic + foil up to 2 months. Thaw overnight and warm 10 sec in microwave.
- Make-Ahead: bake the night before; glaze fresh next day.
Nutritional Info (approx. per slice)
Calories: 360 | Protein: 4 g | Carbs: 47 g | Fat: 17 g | Sugar: 33 g
(Values are estimates based on online nutrition calculator.)
Frequently asked questions
Can I use fresh strawberries instead of jam?
Yes — purée ¼ cup fresh berries and simmer briefly to thicken before using in the glaze.
Can I make this from scratch (no box mix)?
Absolutely! Use your favorite vanilla cake base and add strawberry purée for color and flavor.
How to make it dairy-free or vegan?
Swap sour cream for coconut yogurt and eggs for flax eggs; use almond milk in the glaze.
How long will leftovers keep?
Stored airtight in the fridge, up to 5 days; freeze for longer.
Why did my swirl sink?
Your batter may be too thin — reduce water slightly or sprinkle swirl closer to the surface.
Can I make this in a bundt pan or muffins?
Yes! Bake bundt 45–50 min or muffins 22–25 min @ 350 °F.
Reader Tips & Variations
- Add a dash of nutmeg for extra warmth.
- Drizzle white chocolate for a dessert-bar vibe.
- Fold in diced fresh strawberries before baking for bursts of flavor.
- Swap jam for raspberry preserves to change it up.
Strawberry Honeybun Cake — Easy Cinnamon-Strawberry Layer Cake
Ingredients
- Cake Batter
- 1 box strawberry cake mix about 15 oz / 425 g
- 1 cup 240 g sour cream
- 4 large eggs
- ½ cup 120 ml vegetable oil
- ½ cup 120 ml water
- ½ cup 100 g granulated sugar
- 1 teaspoon vanilla extract
- Cinnamon-Sugar Swirl
- 1 cup 200 g brown sugar, packed
- 1 tablespoon ground cinnamon
- Glaze
- 1 cup 120 g powdered sugar
- 2 tablespoons strawberry jam
- 1 –2 tablespoons milk as needed
Instructions
- Step 1: Prep & Oven TempPreheat oven to 350 °F (175 °C). Grease a 9×13 pan orline with parchment. Gather all ingredients — room-temperature eggs and sourcream make the batter smoother.
- Step 2: Make the Cake BatterIn a large bowl, whisk together cake mix, sour cream, eggs,oil, water, sugar, and vanilla. Mix until smooth but avoid over-beating; thebatter should be slightly thick and glossy.
- Step 3: Make the Cinnamon-Strawberry SwirlIn a small bowl, combine brown sugar and cinnamon. Thislayer adds that signature honey-bun flavor and a beautiful marbled look.
- Step 4: Layer & BakePour half of the cake batter into the pan. Sprinkle thecinnamon mixture evenly over top, then spread the remaining batter gently witha spatula. Bake 35–40 minutes, until a toothpick in the center comes outclean.
- Step 5: Poke & Pour GlazeWhile warm, poke small holes across the cake using a fork orskewer. In a bowl, whisk powdered sugar and strawberry jam; add milk graduallyuntil pourable. Drizzle the glaze evenly — it soaks in for that sticky-sweethoneybun finish.
- Step 6: Cooling & Finishing TouchesCool 15 minutes before slicing. Add fresh strawberry slicesor small cream-cheese dollops if desired. The aroma of strawberry and cinnamonfills the kitchen — soft, sweet, and irresistible.
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