Name: Strawberry Honeybun Cake with Strawberry Cream Icing
Prep time: 15 min
Cook time: PT-486508H33M15S
Total time: PT-486508H33M15S
Cuisine: American
Ingredients: 2 cups all‑purpose flour; 1 tbsp baking powder; ½ tsp salt; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; ½ cup milk; 1 cup diced fresh strawberries; ½ cup brown sugar + 1 tbsp ground cinnamon (for swirl); 4 oz cream cheese, softened; 2 tbsp unsalted butter, softened; 1 cup powdered sugar; 2 tbsp pureed fresh strawberries; ½ tsp vanilla extract

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A delightful twist on a vintage favorite, this Strawberry Honeybun Cake layers sweet strawberry flavors within a tender, cinnamon-swirled cake and finishes with a creamy strawberry icing—perfect for brunch, dessert, or gatherings.

Why You’ll Love This Recipe

I adore how this cake combines nostalgic honeybun comfort with bright, fresh strawberry flavor. The soft swirls of cinnamon sugar in each moist slice, topped with luscious strawberry cream icing, deliver both warmth and summer sweetness in one lovely bite.

ingredients

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

For the Cake:
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Unsalted butter, softened
- Eggs
- Vanilla extract
- Milk
- Strawberries, diced
- Cinnamon sugar (brown sugar + ground cinnamon)
For the Strawberry Cream Icing:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Pureed fresh strawberries (just a few tablespoons)
- Vanilla extract

directions

I preheat the oven to 350 °F (175 °C) and grease a 9×13-inch baking pan, lining the bottom with parchment if I want easy slicing.
In a bowl, I whisk flour, baking powder, and salt.
In a separate bowl, I cream butter and sugar until fluffy, then beat in eggs one at a time and stir in vanilla.
I add flour mixture alternately with milk, gently mixing until smooth and scraping the bowl as needed.
I fold in diced strawberries, being careful not to overmix.
I pour half the batter into the pan, sprinkle cinnamon sugar evenly over it, then add the remaining batter on top and swirl lightly with a knife—creating honeybun-style swirls.
I bake for 30–35 minutes, until a toothpick inserted near the center comes out with just a few moist crumbs.
While the cake bakes, I prepare the icing: I beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. I fold in strawberry puree until the frosting is creamy and pink.
Once the cake is warm but not hot, I spread the strawberry cream icing over the top, letting it melt slightly into the swirls.
I let the cake cool for about 20 minutes before slicing into squares or bars.

Servings and timing

This recipe yields 12–15 bars. Prep time is about 15 minutes, baking 30–35 minutes, and icing plus cooling around 20 minutes—so it’s ready in roughly 70 minutes total.

Variations

Berry blend: I swap in raspberries or blueberries for the strawberries in both cake and icing.
Nut crunch: I sprinkle chopped pecans or walnuts over the cinnamon swirl layer before adding the second batter.
Gluten-free: I use a 1:1 gluten-free flour blend—no adjustments needed.
Mini muffins: I bake in a lined muffin tin, filling about ⅔ full and reducing bake time to 18–22 minutes—then drizzle icing on top.

storage/reheating

I store leftover cake bars in an airtight container in the fridge for up to 4 days—they stay moist and flavorful. I like to serve them cold or let them warm to room temperature before eating—for me, the texture is just right.

FAQs

Can I use frozen strawberries?

Yes—I thaw and drain them well, then lightly pat dry before folding into the batter to avoid excess moisture.

How do I prevent the icing from sliding off?

I let the cake warm just long enough to absorb the icing without melting completely—cooling it slightly improves icing set-up.

Can I make the icing dairy-free?

Absolutely—I use vegan cream cheese and dairy-free butter—then mix powdered sugar and strawberry puree as usual.

Is this cake freezer-friendly?

Yes—I freeze individual bars without icing for up to 2 months. I thaw them and add fresh icing before serving.

How do I get pronounced swirl patterns?

I sprinkle a generous, even layer of cinnamon sugar between the cake layers and swirl gently, stopping before it’s completely mixed—this gives the cake its honeybun look.

Conclusion

I find this Strawberry Honeybun Cake with Strawberry Cream Icing to be the ideal blend of comfort and seasonal fruit brightness—a gorgeous treat that’s unexpectedly easy to make. Let me know if you’d like pairing ideas or tips for turning it into a layer cake!