Name: Strawberry Honeybun Cake with Creamy Strawberry Icing
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 box vanilla or strawberry cake mix; 1 box (3 oz) instant strawberry gelatin mix; 0.75 cup vegetable oil; 4 large eggs; 1 cup sour cream; 0.75 cup brown sugar; 1 tsp ground cinnamon; 1 cup fresh or frozen strawberries; 3 cups powdered sugar; 8 oz cream cheese, softened; 0.5 cup butter, softened; 2–3 tbsp milk; 1 tsp vanilla extract

I really enjoy making this Strawberry Honeybun Cake with Creamy Strawberry Icing when I want a soft, sweet cake that feels nostalgic and indulgent. The strawberry flavor runs through every bite, and the creamy icing on top makes it feel extra special without being complicated.

Why You’ll Love This Recipe

I like this recipe because it’s easy to put together and always turns out moist and flavorful. I don’t need fancy baking skills, and the strawberry icing adds a homemade touch that makes the cake feel bakery-worthy. I also love how well it works for gatherings, since it stays soft and delicious for days.

Ingredients

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

vanilla or strawberry cake mix
instant strawberry gelatin mix
vegetable oil
eggs
sour cream
brown sugar
ground cinnamon
fresh or frozen strawberries
powdered sugar
cream cheese
butter
milk
vanilla extract

Directions

I start by preheating the oven and greasing a baking dish. In a large bowl, I mix the cake mix, strawberry gelatin, oil, eggs, and sour cream until the batter is smooth.

In a separate bowl, I combine the brown sugar and cinnamon. I pour half of the cake batter into the baking dish, sprinkle the cinnamon sugar mixture evenly over it, then spread the remaining batter on top.

I bake the cake until a toothpick inserted in the center comes out clean. While the cake cools, I prepare the icing by blending strawberries until smooth, then mixing them with cream cheese, butter, powdered sugar, milk, and vanilla until creamy.

Once the cake is completely cool, I spread the strawberry icing evenly over the top.

Servings and Timing

I usually get about 12 servings from this cake.
Prep time: 15 minutes
Bake time: 40 minutes
Cooling and icing time: 20 minutes
Total time: about 1 hour 15 minutes

Variations

I sometimes use raspberry or cherry gelatin instead of strawberry for a different flavor. When I want extra texture, I add finely chopped strawberries between the cake layers. I also like drizzling a simple glaze instead of cream cheese icing for a lighter finish.

Storage/Reheating

I store this cake in an airtight container in the refrigerator for up to 4 days. When serving, I let it sit at room temperature for a short time so the icing softens and the flavors come through.

FAQs

Can I use fresh strawberries instead of frozen?

I can use either, but I make sure to blend them well so the icing stays smooth.

Do I need to refrigerate this cake?

I refrigerate it because of the cream cheese icing, especially if it won’t be eaten the same day.

Can I make this cake ahead of time?

I often bake it a day in advance and add the icing the next day for best texture.

What size pan works best?

I usually use a 9×13-inch baking dish for even baking and easy slicing.

Can I freeze this cake?

I can freeze the unfrosted cake, then thaw and ice it later for the best results.

Conclusion

I love this Strawberry Honeybun Cake with Creamy Strawberry Icing because it’s soft, sweet, and full of strawberry flavor. It’s an easy dessert that feels comforting and special, making it one of my favorite cakes to bake and share.