This Strawberry Honeybun Cake is a delicious twist on the classic honeybun cake. It combines a tender, moist strawberry cake with a sweet cinnamon-brown sugar swirl and a smooth vanilla glaze.

Every slice is soft, buttery, fruity, and sweet, with little pockets of cinnamon sugar running through the center. Fresh strawberries add even more flavor and a beautiful pink color.

It’s perfect for breakfast, brunch, afternoon tea, potlucks, birthdays, Mother’s Day, Valentine’s Day, Easter, or simply when you want an easy homemade dessert.

Why You’ll Love This Strawberry Honeybun Cake

Soft and incredibly moist
Sweet strawberry flavor
Delicious cinnamon-brown sugar filling
Easy vanilla glaze
Beautiful pink color
Perfect for celebrations
Great with coffee or tea
Easy enough for beginner bakers

Ingredients

For the Strawberry Cake

1 box strawberry cake mix, approximately 15.25 ounces
3 large eggs
¾ cup vegetable oil
½ cup sour cream
½ cup milk
1 teaspoon vanilla extract
1 cup finely diced fresh strawberries

For the Honeybun Filling

¾ cup light brown sugar, packed
1 tablespoon ground cinnamon
½ cup finely chopped pecans, optional
2 tablespoons strawberry preserves

For the Strawberry Glaze

2 cups powdered sugar
3 tablespoons milk
1 tablespoon strawberry preserves
½ teaspoon vanilla extract
1–2 tablespoons finely crushed freeze-dried strawberries, optional

Equipment

You’ll need:

9×13-inch baking pan
Large mixing bowl
Medium mixing bowl
Electric mixer
Rubber spatula
Whisk
Measuring cups and spoons
Toothpick or cake tester
Wire cooling rack

How to Make Strawberry Honeybun Cake

Step 1: Prepare the Oven

Preheat your oven to:

350°F (175°C)

Grease a 9×13-inch baking pan thoroughly.

You can also lightly dust it with flour after greasing to make removing the cake easier.

Step 2: Prepare the Strawberry Cake Batter

In a large mixing bowl, combine:

Strawberry cake mix
Eggs
Vegetable oil
Sour cream
Milk
Vanilla extract

Beat on medium speed for approximately 1–2 minutes, until the batter is smooth.

Don’t overmix.

Fold in the diced fresh strawberries using a spatula.

Step 3: Prepare the Honeybun Filling

In a separate bowl, combine:

Brown sugar
Cinnamon
Chopped pecans, if using

Mix well.

Set aside.

Step 4: Layer the Cake

Pour approximately half of the strawberry batter into the prepared baking pan.

Spread it evenly.

Sprinkle the cinnamon-brown sugar mixture over the batter.

Dot small spoonfuls of strawberry preserves across the cinnamon mixture.

Pour the remaining cake batter over the top.

Carefully spread it into an even layer.

Try not to disturb the filling underneath.

Step 5: Create the Swirl

Using a butter knife, gently swirl the batter a few times.

Don’t overdo it.

You want visible ribbons of cinnamon and strawberry throughout the cake rather than completely mixing the filling into the batter.

Step 6: Bake

Place the cake in the preheated oven.

Bake for approximately 35–45 minutes.

The cake is done when:

The top is lightly golden
The center looks set
A toothpick inserted into the cake portion comes out mostly clean

Avoid testing directly through a pocket of filling because the cinnamon mixture may remain moist.

Step 7: Cool Slightly

Remove the cake from the oven.

Place it on a wire rack.

Allow it to cool for approximately 15–20 minutes.

The cake should still be slightly warm when you add the glaze.

Step 8: Prepare the Strawberry Glaze

In a medium bowl, whisk together:

Powdered sugar
Milk
Strawberry preserves
Vanilla extract

Add the crushed freeze-dried strawberries if using.

Mix until smooth.

If the glaze is too thick, add a little more milk.

If it’s too thin, add additional powdered sugar.

Step 9: Glaze the Cake

Pour the glaze over the slightly warm cake.

Use a spatula to spread it evenly.

Allow the glaze to drip naturally down the sides.

For a stronger strawberry flavor, sprinkle a few crushed freeze-dried strawberries over the glaze while it is still wet.

Step 10: Slice and Serve

Let the glaze set for approximately 15–20 minutes.

Cut the cake into squares.

Serve slightly warm or at room temperature.

Tips for the Best Strawberry Honeybun Cake

Use Fresh Strawberries Carefully

Strawberries contain a lot of water.

Dice them fairly small and pat them dry with paper towels before adding them to the batter.

This prevents excess moisture from affecting the cake.

Don’t Overmix

Mix the batter only until everything is combined.

Overmixing can make the cake less tender.

Don’t Overbake

Begin checking the cake around 35 minutes.

Overbaking can make the cake dry and reduce its soft honeybun-style texture.

Don’t Skip the Sour Cream

Sour cream adds moisture and richness while helping create a tender crumb.

Plain Greek yogurt can be substituted if necessary.

Let the Cake Cool Slightly Before Glazing

A slightly warm cake allows the glaze to spread beautifully without completely melting away.

Fresh Strawberry vs. Strawberry Preserves

This recipe uses both fresh strawberries and strawberry preserves.

The fresh strawberries provide:

Natural fruity flavor
Juicy pieces
Fresh texture

The preserves provide:

Concentrated strawberry flavor
Sweetness
A jammy filling
Extra strawberry flavor in the glaze

Using both creates a much more flavorful cake.

Easy Variations

Strawberry Cream Cheese Honeybun Cake

Add small dollops of softened cream cheese over the cinnamon filling before adding the second layer of cake batter.

Strawberry Lemon Honeybun Cake

Add 1 tablespoon fresh lemon zest to the cake batter.

You can also add 1 teaspoon lemon juice to the glaze.

Strawberry Pecan Honeybun Cake

Add ¾ cup toasted chopped pecans to the cinnamon filling.

The nutty crunch pairs beautifully with the strawberry flavor.

Chocolate Strawberry Honeybun Cake

Add ½ cup mini chocolate chips to the cake batter.

Strawberry and chocolate make a classic combination.

Extra-Strawberry Cake

Add a thin layer of strawberry preserves over the cooled cake before pouring on the glaze.

How to Serve

This cake is delicious on its own, but you can serve it with:

Fresh strawberries
Whipped cream
Vanilla ice cream
Strawberry sauce
Powdered sugar
Fresh mint

For breakfast or brunch, serve it alongside coffee, tea, or a glass of cold milk.

Storage

Because this cake contains fresh strawberries, store leftovers in an airtight container in the refrigerator.

It will keep well for approximately 3–4 days.

Allow slices to sit at room temperature for several minutes before serving.

Freezing Instructions

For best results, freeze the cake before adding the glaze.

Allow the cake to cool completely.

Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe container.

Freeze for up to 2–3 months.

Thaw overnight in the refrigerator.

Prepare fresh glaze and drizzle it over the thawed cake before serving.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, but thaw them completely and drain them very well before using. Pat them dry to remove as much excess moisture as possible.

Can I use strawberry jam instead of preserves?

Absolutely. Strawberry jam works perfectly in the filling and glaze.

Can I make this cake without pecans?

Yes. The pecans are completely optional.

Why is my cake too wet in the middle?

Fresh strawberries can release moisture, and underbaking can also cause a wet center. Make sure the berries are patted dry and bake until the cake portion is fully set.

Can I make this cake the day before?

Yes. This is actually a great make-ahead dessert. Keep it covered and refrigerated, then bring it toward room temperature before serving.

Can I use a different pan?

A bundt pan can work, but the cinnamon filling can make the cake more difficult to release. A 9×13-inch pan is the easiest and most reliable option.

Nutrition Information

Approximate nutrition per serving:

Calories: 400–450
Carbohydrates: 60–65 g
Protein: 5–6 g
Fat: 18–22 g
Sugar: 40–45 g
Fiber: 1–2 g

Nutrition will vary depending on the cake mix, glaze, strawberries, and serving size.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35–45 minutes
Cooling Time: 20 minutes
Total Time: About 1 hour 20 minutes
Servings: 12–16
Course: Dessert / Breakfast
Cuisine: American

Final Thoughts

This Strawberry Honeybun Cake is a beautiful combination of fruity strawberry flavor, buttery cake, warm cinnamon sugar, and sweet vanilla glaze.

The strawberry cake stays wonderfully moist thanks to sour cream, while the cinnamon-brown sugar layer creates those irresistible sweet pockets throughout every slice.