Strawberry Honeybun Cake with Strawberry Cream Icing

Okay, friends, I have to confess: this Strawberry Honeybun Cake with Strawberry Cream Icing totally takes me back to my grandma’s kitchen on a lazy Saturday morning. The smell of cinnamon-sugar swirling through the air while fresh strawberries bubbled away in the icing pot—pure magic! It’s that warm, sweet aroma that instantly says “comfort” and “togetherness.” This cake isn’t just a treat; it’s a cozy hug from the past, wrapped up in a swirly, gooey, strawberry-studded masterpiece. Plus, the fluffy cream icing flecked with real berry bits makes it feel so fresh and special. Trust me, once you dig in, you’ll want to make this a family tradition too!

Quick Facts

• Yield: Serves 8–10
• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: 1 hour

Ingredients

For the Main Dish:

• 2 ½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon
• ¾ cup brown sugar, packed

For the Strawberry Cream Icing:

• 4 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 2 cups powdered sugar
• ⅓ cup strawberry preserves (seedless preferred)
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream (optional, for consistency)

How I Make It

Step 1:

Start by preheating your oven to 350°F and greasing a 9×13-inch pan. In a bowl, whisk together the flour, baking powder, and salt so they’re evenly mixed. This dry base will give you a tender, tall cake every time.

Step 2:

In a large bowl, cream together butter and granulated sugar until fluffy and pale—about 3 to 4 minutes. Adding the eggs one at a time and beating well after each will help incorporate air, making the cake light.

Step 3:

Alternately add your flour mixture and milk to the butter mixture, starting and ending with flour. Stir in the vanilla extract gently. Try not to overmix here; a few lumps are okay and keep the cake tender.

Step 4:

Mix the cinnamon and brown sugar together separately. Pour half of your cake batter into the pan, then sprinkle half of the cinnamon mixture evenly on top. Add the rest of the batter, then finish with the last cinnamon sugar layer. This layering creates that signature honeybun swirl.

Step 5:

Bake for about 35–40 minutes—you want the cake to be golden brown and a toothpick inserted in the center to come out clean. Let it cool completely in the pan on a wire rack before icing.

Step 6:

For the strawberry cream icing, beat together the cream cheese and butter until smooth. Add the powdered sugar gradually, then mix in the strawberry preserves and vanilla. If your icing feels too thick, stir in a tablespoon or two of heavy cream until creamy and spreadable. Spread the icing generously over the cooled cake, admire its rosy, glossy finish, and get ready to swoon.

Variations & Tips

• For an extra fruity punch, stir chopped fresh strawberries into your icing before spreading.
• Swap whole milk with buttermilk for a tangier, moist crumb.
• Don’t have strawberry preserves? Use raspberry or cherry for a lovely twist.
• If you want a more pronounced swirl, use a knife or skewer to marble the cinnamon sugar into the batter before baking.
• Make mini versions in muffin tins for adorable individual honeybun cupcakes!
• Store leftover cake in an airtight container in the fridge for up to 4 days—bring to room temp before serving for perfect softness.

How I Like to Serve It

This cake feels like a sunshiny brunch staple, especially paired with a tall glass of cold milk or a frothy latte. It’s equally dreamy as a sweet afternoon pick-me-up when friends pop by for coffee. During strawberry season, I like to sprinkle some fresh slices on top for a pop of color and fresh flavor—plus, it looks like a strawberry field explosion. Perfect for birthdays, weekend treats, or whenever you just need a slice of comfort.

Notes

• If the icing gets too soft, pop it in the fridge for 15 minutes—it firms up beautifully without losing creaminess.
• You can freeze the cake (without icing) wrapped tightly in plastic and foil for up to 2 months; thaw overnight in the fridge before icing.

Closing: This Strawberry Honeybun Cake with Strawberry Cream Icing is the kind of sweet your heart and kitchen will thank you for time and again—it just truly feels like home in every bite.