Strawberry Honeybun Cake

Strawberry Honeybun Cake is a moist, tender cake swirled with strawberry jam and brown sugar-cinnamon filling, then topped with a sweet vanilla glaze. It’s a fruity twist on the classic honeybun cake and has all the gooey, rich layers I love with a bright burst of berry flavor. I love making this easy, crowd-pleasing dessert for brunches, potlucks, or as a sweet snack with coffee or tea.

Why You’ll Love This Recipe

I love how this cake combines the sticky-sweet appeal of a honeybun with the juicy flavor of strawberries. It’s simple to put together with a box cake mix and pantry ingredients, but tastes like a bakery treat. The layers of jam and cinnamon sugar melt into the cake, giving it a swirl of texture and flavor in every bite. It’s one of those no-fail desserts I can serve warm or cold—and it always gets compliments.

Ingredients

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

• yellow cake mix

• eggs

• sour cream

• vegetable oil

• strawberry jam or preserves

• brown sugar

• ground cinnamon

For the glaze:

• powdered sugar

• milk or cream

• vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. In a large bowl, I mix the cake mix, eggs, sour cream, and oil until well combined and smooth.

3. In a small bowl, I mix the brown sugar and cinnamon together.

4. I pour half of the cake batter into the prepared dish and spread it evenly.

5. I drop spoonfuls of strawberry jam over the batter, then sprinkle the brown sugar-cinnamon mixture evenly across the top.

6. I pour the remaining cake batter on top and gently spread it out to cover the filling.

7. I bake the cake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

8. While the cake bakes, I mix the powdered sugar, milk, and vanilla to make a smooth glaze.

9. I pour the glaze over the warm cake as soon as it comes out of the oven, letting it soak in as the cake cools slightly.

Servings and timing

This recipe makes about 12–15 servings. It takes around 15 minutes to prep, 35–40 minutes to bake, and another 15 minutes to cool and glaze. I usually plan for just over an hour total.

Variations

Sometimes I add fresh sliced strawberries on top before baking, or swirl a little cream cheese into the jam layer for extra richness. I’ve also used raspberry jam instead for a fun twist, or made a vanilla-strawberry glaze by adding a bit of jam to the icing. For a more intense strawberry flavor, I mix a little jam right into the cake batter.

storage/reheating

I store leftovers covered at room temperature for up to 3 days, or in the refrigerator for up to 5. To reheat, I microwave individual slices for 10–15 seconds. This cake also freezes well—just wrap slices individually and thaw when ready to serve.

FAQs

Can I use fresh strawberries instead of jam?

I stick with jam for the swirl effect, but I sometimes add chopped fresh strawberries along with it for texture.

Does the glaze have to go on while the cake is warm?

Yes, pouring the glaze over the warm cake helps it soak in and gives that gooey, honeybun-like finish I love.

Can I make this in advance?

Definitely. I often bake it the day before and let it cool completely. It stays moist and tastes even better the next day.

Can I use a white or strawberry cake mix instead of yellow?

Yes! I’ve tried both, and they work great. White cake gives a more neutral base, and strawberry adds even more berry flavor.

How do I keep the jam from sinking to the bottom?

I spread it in spoonfuls rather than a solid layer and keep it away from the edges of the pan so it stays nicely swirled in the center.

Conclusion

Strawberry Honeybun Cake is a sweet, fruity twist on a classic dessert that’s as easy as it is delicious. I love the way the strawberry jam melts into the cinnamon-sugar swirl and how the glaze finishes it with a soft, sticky top. Whether I’m serving it warm with coffee or packing it up for a gathering, this cake always brings the flavor—and a few recipe requests.