The first time I made this Strawberry Honeybun Cake I thought it would be an easy, slightly fancy weeknight dessert.
It turned into a full-on family favorite within one baking session.
The sweet cinnamon swirl, tender crumb, and quick glaze make this the kind of cake you crave again and again.
If you love simple box-mix hacks that taste homemade, this recipe is for you.
It’s forgiving, fast, and makes a large 9×13 pan — perfect for potlucks or an afternoon pick-me-up.
For more strawberry-inspired recipes to try next, I also love pairing it with a rich chocolate-dipped strawberry cheesecake on special occasions.
Why You’ll Love This Recipe
- Uses a pantry-friendly yellow cake mix so it’s ready in under an hour.
- Fresh strawberries add bright, tart contrast to the sweet, cinnamon swirl.
- Sour cream keeps the crumb dense and moist without being heavy.
- Simple powdered sugar glaze ties everything together with classic honeybun vibes.
The texture sits between a coffee cake and a sheet cake.
The crumb is tender and slightly dense thanks to the sour cream and eggs, while the cinnamon-strawberry pockets stay juicy after baking.
The glaze soaks into the top, giving each bite a sticky, sweet finish that mimics a bakery honeybun but with a fruity twist.
"Five stars — this is now my go-to bake for summer picnics. The strawberries brighten it up and everyone asks for the recipe!" — Reader L.
Key Ingredients
Yellow cake mix — The boxed mix provides structure and a reliable rise.
Use your favorite brand; some mixes contain pudding which adds extra moisture.
If you prefer a richer cake, pick a mix labeled "buttery" or with pudding included.
Sour cream — This is the secret to a moist, tender crumb.
It adds tang that balances the sweetness and contributes fat for richness.
Full-fat sour cream gives the best texture, but low-fat will work in a pinch.
Fresh strawberries — Fresh is best here for texture and juiciness.
Chop them fairly small so they distribute evenly and don’t sink in large clumps.
If strawberries are out of season, thawed, well-drained frozen berries can substitute, but expect a little extra color bleed.
Cinnamon — The cinnamon creates the classic honeybun flavor profile.
Use ground cinnamon, and don’t be shy — its warmth is what makes the swirl pop against the sweet cake and fruit.
Full ingredient list:
- 1 box yellow cake mix
- 3 eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup strawberries, chopped
- 1/2 cup powdered sugar
- 2 tablespoons milk
Step-by-Step Instructions
Step 1: Prep the pan and oven
Preheat the oven to 350°F (175°C).
Grease a 9×13 inch baking pan thoroughly with butter or nonstick spray.
Line with parchment if you prefer easier removal.
Pro Tip: Greasing plus a parchment sling gives clean edges and makes serving a breeze.
Step 2: Make the cake batter
In a large bowl combine the yellow cake mix, 3 eggs, 1 cup sour cream, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract.
Whisk or beat on low until smooth and uniform, about 30–60 seconds — don’t overmix.
Pro Tip: The batter should be thick but pourable. If it looks curdled, a few more seconds of mixing will bring it together.
Step 3: Prepare the strawberry-cinnamon filling
In a separate bowl, toss the chopped strawberries with 1 teaspoon cinnamon.
Make sure each piece is evenly coated so the swirl has consistent flavor.
Pro Tip: If your strawberries are very juicy, briefly toss them with a teaspoon of flour to reduce bleeding into the batter.
Step 4: Layer the batter and strawberry mixture
Pour half of the cake batter into the prepared pan and spread it into an even layer.
Sprinkle the strawberry-cinnamon mixture evenly over this first layer.
Then pour the remaining batter on top, using a spatula to cover the fruit.
Pro Tip: Leave small gaps when sprinkling fruit so it can peek through the top after swirling.
Step 5: Swirl for that honeybun look
Use a knife to gently swirl the cinnamon and strawberry mixture into the top batter.
Make a few wide figure-eight motions — enough to create a marbled look but not so much that the fruit disappears.
Pro Tip: The swirl should be visible on the surface; deep stirring can sink the fruit and muddy the pattern.
Step 6: Bake until set
Bake the assembled cake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Watch for golden edges and a slightly springy top.
Pro Tip: If the top browns too quickly, tent loosely with foil for the last 10 minutes of baking.
Step 7: Make the glaze while it bakes
While the cake is in the oven, mix 1/2 cup powdered sugar with 2 tablespoons milk until smooth.
Adjust milk by a drop or two to reach a drizzling consistency.
Pro Tip: For a thinner glaze, add milk slowly; for a thicker glaze add a bit more powdered sugar.
Step 8: Cool and glaze
Once the cake is baked, remove it from the oven and let it cool in the pan for at least 15 minutes.
Drizzle the glaze over the warm cake — it will sink slightly and create the honeybun sheen.
Pro Tip: Drizzle in a back-and-forth motion for even coverage, or use a spoon to drop small pools for extra sticky spots.
Step 9: Slice and serve
Allow the cake to cool further for cleaner slices, or serve slightly warm for gooey bites.
Cut into squares and enjoy with coffee or a scoop of vanilla ice cream.
Pro Tip: Warm slices are fantastic with a dollop of whipped cream and sliced strawberries.
Expert Tips for Success
-
Temperature matters: Make sure your ingredients are at room temperature.
Cold eggs or sour cream make the batter less cohesive and can affect rise. -
Use the right pan: A light-colored 9×13 pan yields the best even baking.
Dark pans brown faster and may require a reduced oven temp or shorter time. -
Don’t overmix: Combine wet and dry until just smooth.
Overmixing develops gluten and can make the cake tough. -
Manage strawberry moisture: If using very ripe berries or frozen fruit, drain or toss with a teaspoon of flour to prevent a soggy center.
This keeps the swirl defined. -
Check doneness strategically: Start checking at 28 minutes to avoid overbaking.
A toothpick should come out with a few moist crumbs but not raw batter. -
Swirl technique: Use a thin-bladed knife and make wide, shallow movements to avoid sinking fruit.
A gentle hand keeps the marbling pretty. -
Make ahead: Bake the cake a day in advance and keep it covered at room temperature.
Freshly made glaze gives the best shine on day-of. -
Equipment tip: A silicone spatula and offset spatula make layering and smoothing simple.
Use a fine-meshed sieve to dust powdered sugar if you want a delicate finish. -
Flavor boost: Fold a teaspoon of lemon zest into the batter for a bright contrast to the cinnamon.
It lifts the strawberries and adds complexity. -
Multi-batch scaling: The recipe scales well; for a deeper pan increase baking time slightly and test regularly.
If you want individual portions, bake in muffin tins — reduce time to 18–22 minutes.
For more ideas on presenting strawberry cakes in bakery-style, see this page about layered strawberry desserts and techniques in one of my favorite roundups: neapolitan cake variations.
Storage & Freezing
Fridge: Store leftover cake covered with plastic wrap or in an airtight container for up to 4 days.
The glaze will keep the top slightly sticky, so place parchment between slices if stacking.
Freezer: To freeze, slice the cooled cake into individual portions and wrap each piece tightly in plastic wrap.
Place wrapped slices in a freezer-safe bag or container for up to 3 months.
Thawing & reheating: Thaw overnight in the fridge or at room temperature for an hour.
Reheat a slice in the microwave for 12–20 seconds for a warm, just-baked feel.
For crisp edges and a warmed center, reheat at 300°F (150°C) for 6–8 minutes in a small oven-safe dish.
Variations & Substitutions
Strawberry-Banana Honeybun: Add half a mashed banana to the batter and fold in sliced strawberries.
Banana adds moisture and a subtle caramel note.
Berry medley: Replace half the strawberries with blueberries or raspberries for mixed-berry pockets.
Adjust sugar slightly if using tart berries.
Healthier swaps: Use Greek yogurt instead of sour cream for extra protein and tang.
Swap applesauce for half the oil to reduce fat; expect a slightly denser crumb.
Gluten-free option: Use a gluten-free yellow cake mix that mimics traditional mix texture.
Check that baking time remains similar; some mixes brown differently.
Cinnamon-sugar crunch: Sprinkle a 2:1 mix of sugar and cinnamon over the first batter layer before adding fruit for a crunchy swirl.
This mimics classic honeybun caramelization.
For creative strawberry-baked goods that riff on this cake’s flavors, I recommend trying a lighter sponge approach like this Japanese strawberry cake or mini cupcake version chocolate-strawberry cupcakes to inspire presentation ideas.
Frequently Asked Questions
Q: Can I use frozen strawberries in this cake?
A: Yes, but there are a few caveats. Thaw frozen strawberries and drain off excess liquid to avoid a soggy center.
Tossing berries in a teaspoon of flour helps thickened juices and prevents bleeding into the batter.
Q: Will this work with a different cake mix flavor?
A: You can experiment with white or butter cake mixes.
Yellow mix pairs best with strawberries, but a vanilla or butter profile is equally complementary.
Q: Can I make this dairy-free?
A: Substitute a non-dairy yogurt for sour cream and use a plant-based milk for the glaze.
Check your cake mix ingredients, since some mixes contain dairy.
Q: How do I prevent the strawberries from sinking?
A: Chop to uniform small pieces and toss lightly with cinnamon and a bit of flour if very juicy.
Layer batter first, add fruit, then top with the remaining batter and swirl — this minimizes sinking.
Q: Is there a way to make the glaze thicker or glossy?
A: For a glossier finish, add a half teaspoon of corn syrup to the powdered sugar-milk mix.
For thicker glaze, add more powdered sugar one tablespoon at a time.
Final Thoughts
This Strawberry Honeybun Cake is a fast, crowd-pleasing dessert that blends easy box-mix convenience with fresh fruit and classic spice.
It’s an excellent bake for busy cooks who want something that looks and tastes homemade with minimal fuss.
If you try it, please leave a star rating in the recipe card below or pin this to your favorite dessert board.
Conclusion
For another take on the same beloved treat, see the detailed home-baker version at Desserts On A Dime’s Strawberry Honey Bun Cake.
If you want a slightly different method and photos for reference, check out Provecho’s Strawberry Honey Bun Cake.
Strawberry Honeybun Cake
Ingredients
Cake Ingredients
- 1 box yellow cake mix Use your favorite brand; some mixes contain pudding for added moisture.
- 3 pieces eggs Make sure they're at room temperature.
- 1 cup sour cream Full-fat for best texture; low-fat works in a pinch.
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon Use ground cinnamon for the filling.
- 1 cup strawberries, chopped Fresh strawberries are best; thawed frozen may be used if drained.
Glaze Ingredients
- 1/2 cup powdered sugar
- 2 tablespoons milk Adjust for desired consistency.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or nonstick spray.
- In a large bowl combine the yellow cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Whisk until smooth, about 30–60 seconds, without overmixing.
- In a separate bowl, toss the chopped strawberries with cinnamon, ensuring each piece is evenly coated.
- Pour half of the batter into the prepared pan and spread evenly. Sprinkle the strawberry-cinnamon mixture evenly over this first layer.
- Pour the remaining batter over the strawberries, gently covering them.
- Use a knife to gently swirl the cinnamon and strawberry mixture into the top layer of batter, creating a marbled effect.
Baking
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
- While the cake is baking, mix the powdered sugar with milk until smooth to create the glaze.
Finishing Touches
- Once baked, allow the cake to cool in the pan for at least 15 minutes. Drizzle the glaze over the warm cake.
- Slice into squares and serve. Enjoy warm or at room temperature.
