Strawberry Honeybun Cake

Strawberry Honeybun Cake is a moist, tender cake swirled with sweet cinnamon and layered with juicy strawberries, all topped with a luscious glaze that seeps into every bite. It’s a fruity twist on the classic honeybun cake I love pulling together when I want something sweet, comforting, and full of flavor.

Why You’ll Love This Recipe

I love how this cake brings together the gooey, cinnamon-sugar warmth of a honeybun with the brightness of strawberries. It’s simple to make using a few shortcuts, but the result feels like something I’d get from a bakery. The glaze gives it that signature sticky finish, and the strawberry flavor makes it perfect for spring and summer—or honestly, any time I’m craving something sweet and nostalgic.

this Recipe

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

yellow cake mix
eggs
sour cream
vegetable oil
brown sugar
ground cinnamon
strawberry preserves or jam
fresh strawberries, chopped (optional)

For the glaze:
powdered sugar
milk
vanilla extract

directions

1. I preheat the oven to 350°F and grease a 9×13-inch baking dish.

2. In a large bowl, I mix the cake mix, eggs, sour cream, and oil until smooth.

3. I pour half of the batter into the prepared pan and spread it evenly.

4. I stir the brown sugar and cinnamon together and sprinkle it over the batter.

5. I carefully spoon the strawberry preserves over the cinnamon layer, then top with the remaining cake batter and spread it out.

6. I use a butter knife to gently swirl the layers together, just enough to create a marbled effect without fully mixing.

7. I bake the cake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

8. While the cake is baking, I whisk together the powdered sugar, milk, and vanilla to make the glaze.

9. I pour the glaze over the warm cake right after it comes out of the oven, letting it soak in as the cake cools.

10. I garnish with fresh chopped strawberries if I’m feeling extra fancy.

Servings and timing

This recipe makes about 12–16 servings and takes around 50 minutes total—10–15 minutes to prepare and 35–40 minutes to bake.

Variations

I sometimes use strawberry cake mix for a stronger berry flavor or swirl in cream cheese for a strawberry cheesecake vibe. If I want a crunch, I sprinkle chopped pecans or sliced almonds over the top before baking. For more fruit, I layer in fresh sliced strawberries along with the jam.

storage/reheating

I keep the cake covered at room temperature for up to 2 days or store it in the fridge for up to 5 days. It tastes great cold, but I like to warm slices in the microwave for about 15 seconds to bring back the gooey texture. I can also freeze individual pieces wrapped tightly in plastic wrap and foil for up to 2 months.

FAQs

Can I use homemade strawberry jam?

Yes, I often use homemade jam or preserves—it gives the cake a more natural flavor and texture.

Do I have to swirl the layers?

No, but I like the marble effect. I can also layer the components without swirling for more defined layers.

Can I use other fruit?

Definitely. I’ve made this with raspberry or blueberry preserves and it turns out just as delicious.

What makes this a “honeybun” cake?

It’s the cinnamon-sugar layer and sticky glaze that mimic the flavor and texture of a classic honeybun pastry.

Can I make this cake in advance?

Yes, I bake it the day before and it tastes even better after sitting overnight with the glaze soaked in.

Conclusion

Strawberry Honeybun Cake is one of those desserts that’s comforting, easy, and bursting with flavor. The blend of cinnamon and strawberry makes every bite gooey, fruity, and irresistible. Whether I’m making it for a gathering or just to have something sweet on hand, it never lasts long once it hits the table.