I have made this Strawberry Honey Bun Cake Recipe more times than I can count, and it never lasts more than a day in my house. The first time I pulled it out of the oven, the cinnamon sugar swirl had melted into the batter, and the whole kitchen smelled like a proper bakery. My family was at the table before it even cooled down.
What makes this strawberry honey bun cake so irresistible is the combination of soft, moist strawberry cake batter, a gooey brown sugar cinnamon filling baked right through the middle, and a sweet strawberry glaze drizzled over the top. Every single slice looks stunning and tastes even better.

Whether you are making it for Sunday breakfast, a birthday, or just because it is Tuesday and you deserve something special, this cake delivers every single time. If you love fruity cakes, also check out my Strawberry Cream Cheese Pound Cake and Strawberry Cheesecake Cookies.

Why You’ll Love This Strawberry Honey Bun Cake Recipe

• The cinnamon swirl melts right into the cake while it bakes, no dry patches, just pure gooey warmth in every bite.
• Uses a box of strawberry cake mix, so prep takes under 15 minutes, start to finish
• The sour cream in the batter is the secret to that ultra-moist texture that stays soft for days
• That pink strawberry glaze on top makes it look like it came straight from a pastry shop window
• Works as breakfast, brunch, dessert, or a snack, honestly, there is no wrong time for this cake
• Kid-approved, crowd-pleasing, and easy enough for beginner bakers.

Ingredients for Strawberry Honey Bun Cake Recipe

For the Strawberry Cake Batter

• 1 box strawberry cake mix
• 1 cup sour cream (full-fat works best)
• 4 large eggs (room temperature)
• 3/4 cup vegetable oil
• 1/2 cup water
• 1 tsp vanilla extract

For the Cinnamon Sugar Swirl

• 1 cup light brown sugar (packed)
• 1 tbsp ground cinnamon

For the Strawberry Glaze

• 1 cup powdered sugar (sifted)
• 2 tbsp strawberry preserves or jam
• 1-2 tbsp milk (adjust for consistency)
• 1/2 tsp vanilla extract

Ingredient Notes & Easy Substitutions

• Strawberry cake mix: If you only have vanilla or yellow cake mix, stir in 2 tablespoons of strawberry jam or 1/4 cup fresh strawberry puree directly into the batter. You will still get that lovely pink color and fruity flavor.
• Sour cream: Greek yogurt or plain full-fat yogurt is a perfect swap. Both keep the crumb tender and moist. I have used both many times and honestly cannot tell the difference once the cake is baked.
• Vegetable oil: Canola oil works exactly the same. Melted coconut oil adds a very slight coconut note that actually pairs beautifully with strawberry. Melted butter works too but the texture is slightly denser.
• Brown sugar for swirl: Out of brown sugar? Mix 1/2 cup white sugar with 1 teaspoon of molasses and stir until combined. It works perfectly for that caramel-like cinnamon filling.
• Strawberry preserves in glaze: Raspberry jam or mixed berry jam makes a lovely substitute. The color shifts slightly but the flavor is still fruity and delicious. In summer, I sometimes use fresh strawberry puree instead — just strain out the seeds first.

How to Make Strawberry Honey Bun Cake (Step by Step)

Step 1: Prepare Your Pan and Preheat the Oven

Preheat your oven to 350 degrees F (175 degrees C). Generously grease a 9×13-inch baking pan with butter or cooking spray, then dust lightly with flour. I always line the bottom with a strip of parchment paper, too it makes lifting the cake out much easier later. If you want a show-stopping presentation,
use a 10-cup bundt pan instead. The cinnamon swirl looks gorgeous when you turn it out.

Step 2: Make the Strawberry Cake Batter

In a large mixing bowl, combine the strawberry cake mix, sour cream, eggs, vegetable oil, water, and vanilla extract. Beat with an electric hand mixer on medium speed for about 2 minutes until the batter is smooth and lump-free. It should be thick and a deep pink color. Do not overmix once the lumps are gone, stop. Overmixing develops too much gluten and can make your cake tough instead of tender.

Step 3: Mix the Cinnamon Sugar Swirl Filling

In a small bowl, stir together the packed brown sugar and ground cinnamon until evenly combined. The mixture should look like dark, fragrant sand. Set it aside. This is the step that makes this cake taste like a proper honey bun. That brown sugar melts into the batter during baking and creates the most incredible gooey pocket of sweetness in every single slice.

Step 4: Layer the Batter and Cinnamon Filling

Pour exactly half of the strawberry batter into your prepared pan and spread it to the edges with a spatula. Sprinkle the entire cinnamon sugar mixture evenly over that first layer. Pour the remaining batter over the cinnamon layer and gently smooth the top. Do not stir you want those layers to stay distinct. As the cake bakes, the cinnamon sugar melts down and creates that signature honey bun center.

Step 5: Bake to Golden Perfection

Place the pan in the center rack of your preheated oven and bake for 38–45 minutes. I always start checking at the 35-minute mark by inserting a toothpick into the center of the cake. When it comes out with just a few moist crumbs (not wet batter), the cake is done. The cake will continue cooking slightly from residual heat after you pull it out, so do not wait for a completely dry toothpick that leads to a dry cake. Let it cool in the pan for at least 20 minutes before glazing.

Step 6: Make the Strawberry Glaze

While the cake is cooling, whisk together the sifted powdered sugar, strawberry preserves, vanilla extract, and 1 tablespoon of milk in a small bowl. Stir until completely smooth. Check the consistency it should be thick enough to drizzle but pourable. If it is too thick, add milk half a teaspoon at a time. Pour or drizzle the glaze over the slightly warm (not hot) cake. The warmth helps it spread into all the little crevices. Let it sit for 5 minutes before slicing

Expert Baker Tips for the Perfect Strawberry Honey Bun Cake

Use Room Temperature Ingredients

Use room temperature eggs and sour cream: Cold ingredients do not mix as smoothly into the batter. I pull my eggs and sour cream out of the fridge about 30 minutes before I start baking.

Sift the Powdered Sugar

Sift your powdered sugar for the glaze: Unsifted powdered sugar makes a lumpy glaze. Takes 30 seconds and completely changes the finish smooth, shiny, bakery-perfect.

Grease the Pan Properly

Do not skip greasing the pan properly: The cinnamon sugar layer can stick to the bottom of the pan if it is not properly greased. I use butter + a light flour dusting every time, no exceptions.

Cool the Cake Before Glazing

Cool before glazing, but not completely: Glazing a piping hot cake makes the glaze run off. Glazing a completely cold cake means it sits on top. Warm is the sweet spot about 20 minutes out of the oven.

Add a Pinch of Salt

Add a pinch of salt to the cinnamon filling: I started doing this a year ago and it completely elevated the flavor. Just a small pinch of fine salt in the brown sugar and cinnamon mix makes the sweetness pop.

Check Your Oven Temperature

Check your oven temperature with a thermometer: Most home ovens run 25 degrees F hotter or cooler than the dial says. A $10 oven thermometer is one of the best investments I have made in my kitchen.

Delicious Variations to Try

• Strawberry Honey Bun Bundt Cake: Pour the batter into a greased 10-cup bundt pan. Bake at 325 degrees F for 50–55 minutes. The swirl looks incredible when you slice it.
• Lemon Strawberry Honey Bun Cake: Add 1 tablespoon of fresh lemon zest to the batter and replace the vanilla in the glaze with fresh lemon juice. Bright and fruity.
• Cream Cheese Strawberry Honey Bun Cake: Beat 4 oz softened cream cheese with 2 tablespoons powdered sugar and dollop it over the first batter layer before adding the cinnamon sugar. Rich and tangy.
• Chocolate Strawberry Honey Bun Cake: Swap the cinnamon swirl for a mixture of brown sugar, 2 tablespoons cocoa powder, and mini chocolate chips. Chocolate and strawberry together are never wrong.
• Gluten-Free Version: Use your favorite 1:1 gluten-free cake mix. The texture is slightly denser but still moist and delicious. Add an extra tablespoon of oil to compensate.

How to Store Strawberry Honey Bun Cake

Room Temperature Storage

You can keep the Strawberry Honey Bun Cake at room temperature for 2–3 days. Make sure the cake is covered tightly with plastic wrap or stored in an airtight container to keep it soft and moist. Avoid leaving it uncovered, as the glaze can dry out quickly.

Refrigerator Storage

For longer freshness, store the cake in the refrigerator for up to 5 days. Keep it in an airtight container so it does not absorb any fridge odors. Before serving, let the cake sit at room temperature for about 20 minutes to soften the texture and bring back its rich flavor.

Freezer Storage

This cake freezes beautifully for up to 3 months. For best results, freeze the cake without the glaze and prepare fresh glaze after thawing. Wrap the cake tightly in plastic wrap and then a layer of foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

More Strawberry Recipes You’ll Love

• Chocolate Covered Strawberry Brownies
• Strawberry Cake 
• Strawberry Banana Bread
• Strawberry Cream Cheese Muffins
• Strawberry Crunch Cheesecake Tacos 
• Strawberry Pound Cake

Frequently Asked Questions About Strawberry Honey Bun Cake

Final Thoughts

This strawberry honey bun cake recipe has become one of my most requested bakes, and once you make it, you will completely understand why. The combination of soft strawberry cake, that gooey melted cinnamon swirl, and the sweet fruity glaze on top is one of those rare desserts that looks impressive, tastes incredible, and comes together with almost no effort.

Bake it this weekend, photograph that gorgeous cinnamon swirl, and leave a comment below to tell me how it went. I genuinely love hearing from you and if you tag me on social media, I will happily reshare your creation!

Strawberry Honeybun Cake Recipe

Ovenly Magic

This easy strawberry honey bun cake recipe combines the sweetness of strawberries with a cinnamon swirl and a simple glaze. Perfect for birthdays, tea time, or a weekend treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 320 kcal

Ingredients

  

For the Cake

• 1 Box strawberry cake mix
• ¾ cup sour cream
• ¾ cup vegetable oil
• 4 Large eggs
• ¼ cup milk
• 1 tsp vanilla extract

Cinnamon Swirl Filling

• ½ cup brown sugar
• 1 tbsp ground cinnamon

For the Glaze

• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract

Instructions

 

• Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
• Prepare the cinnamon filling: In a small bowl, mix brown sugar and cinnamon. Set aside.
• Make the cake batter: In a large bowl, mix the cake mix, sour cream, oil, eggs, milk, and vanilla extract until smooth.
• Layer the cake: Pour half of the cake batter into the pan and spread it evenly. Sprinkle the cinnamon sugar mixture on top. Pour the remaining batter over and spread gently.
• Bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing!
• Prepare the glaze: In a small bowl, whisk powdered sugar, milk, and vanilla until smooth.
• Add the glaze: Once the cake is slightly cooled, drizzle the glaze over the top. Let it set before slicing.

Notes

• Don’t skip the sour cream – It keeps the cake extra soft and moist.
• Use room temperature eggs – This helps the batter mix more evenly.
• For a stronger swirl, Add a light swirl with a knife after layering the cinnamon sugar before pouring the rest of the batter.
• Let the cake cool slightly before glazing – If it’s too hot, the glaze will melt too much and disappear into the cake.
• Want to make it extra special? Add sliced fresh strawberries on top before serving, or a scoop of vanilla ice cream on the side.

Keyword cinnamon swirl strawberry cake, Strawberry honey bun cake