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 This Strawberry Honey Bun Cake Works Every Time
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
- A sweet strawberry glaze drizzled over the top
- That signature crunch topping that takes it over the edge
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 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
- Sour cream 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 from a pastry shop
- Works as breakfast, brunch, dessert, or a snack 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
- 1 pinch fine salt (secret ingredient — makes sweetness pop!)
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
For the Optional Crunch Topping
- 1/2 cup golden Oreos, crushed
- 2 tbsp freeze-dried strawberries, crushed
- 2 tbsp melted butter
- 2 tbsp powdered sugar
Ingredient Notes & Easy Substitutions
- Strawberry cake mix: No strawberry mix? Use vanilla or yellow cake mix and stir in 2 tablespoons of strawberry jam or 1/4 cup fresh strawberry puree directly into the batter.
- Sour cream: Greek yogurt or plain full-fat yogurt works perfectly. I have used both many times and cannot tell the difference once baked.
- Vegetable oil: Canola oil works the same. Melted coconut oil adds a slight coconut note that pairs beautifully with strawberry.
- Brown sugar for swirl: Mix 1/2 cup white sugar with 1 teaspoon molasses and stir until combined.
- Strawberry preserves in glaze: Raspberry jam or mixed berry jam works beautifully. In summer, I use fresh strawberry puree — 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°F (175°C). Generously grease a 9×13-inch baking pan with butter or cooking spray, then dust lightly with flour. Line the bottom with a strip of parchment paper for easy removal.
Want a stunning 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 a deep pink color.
Do not overmix — once the lumps are gone, stop. Overmixing develops too much gluten and makes the cake tough instead of tender.
Step 3: Mix the Cinnamon Sugar Swirl Filling
In a small bowl, stir together the packed brown sugar, ground cinnamon, and that pinch of salt 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. The brown sugar melts into the batter and creates an incredible gooey pocket of sweetness in every slice.
Step 4: Layer the Batter and Cinnamon Filling
Pour exactly half of the strawberry batter into your prepared pan and spread to the edges. 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: Add the Crunch Topping (Optional but Recommended!)
Mix crushed golden Oreos, freeze-dried strawberries, melted butter, and powdered sugar together. Sprinkle evenly over the top of the batter before baking for that irresistible crunch layer. This is what makes it a strawberry crunch honey bun cake. The topping adds a bakery-style texture that everyone goes crazy for.
Step 6: Bake to Golden Perfection
Place the pan in the center rack and bake for 38–45 minutes. Start checking at the 35-minute mark with a toothpick. When it comes out with just a few moist crumbs (not wet batter), the cake is done. Let it cool in the pan for at least 20 minutes before glazing.
Step 7: Make the Strawberry Glaze
Whisk together the sifted powdered sugar, strawberry preserves, vanilla extract, and 1 tablespoon of milk until completely smooth. Consistency should be thick but pourable. 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.
Expert Tips For the Perfect Strawberry Honeybun Cake
Use room-temperature ingredients. Cold eggs and sour cream do not mix as smoothly. Pull them out of the fridge 30 minutes before baking.
Sift the powdered sugar. Unrefined sugar makes a lumpy glaze. Takes 30 seconds and completely changes the finish.
Grease the pan properly. The cinnamon sugar layer can stick if the pan is not properly greased. Use butter plus a light flour dusting every time.
Cool before glazing, but not completely. Glazing a hot cake makes it run off. Glazing a cold cake makes it sit on top. Warm for about 20 minutes out of the oven is the sweet spot.
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 makes the sweetness pop.
Check your oven temperature. Most home ovens run 25°F hotter or cooler than the dial says. A $10 oven thermometer is one of the best baking investments you can make.
Strawberry Crunch Honey Bun Cake Variation
This is the viral version everyone is making right now. Add the crunch topping (crushed golden Oreos + freeze-dried strawberries + melted butter) before baking, and finish with extra crumble sprinkled on top of the warm glaze.
The crunch topping adds a satisfying texture contrast to the soft, moist cake underneath. Every bite has that snap of crunch followed by gooey cinnamon and sweet strawberry, absolutely irresistible.
Strawberry Cheesecake Honey Bun Variation
Beat 4 oz softened cream cheese with 2 tablespoons powdered sugar until smooth. Dollop it over the first batter layer before adding the cinnamon sugar swirl. The cream cheese melts into the cake, creating a tangy, rich pocket in every slice.
This strawberry cheesecake honey bun version has become even more popular than the original in my house. The cheesecake layer adds a depth of flavor that takes it from a simple cake to something truly special.
More Delicious Variations
- Strawberry Honey Bun Bundt Cake: Use a greased 10-cup bundt pan. Bake at 325°F for 50–55 minutes. The swirl looks incredible when sliced.
- 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.
- Chocolate Strawberry Honey Bun Cake: Swap the cinnamon swirl for brown sugar + 2 tablespoons cocoa powder + mini chocolate chips.
- Gluten-Free Version: Use your favorite 1:1 gluten-free cake mix. Add an extra tablespoon of oil to compensate for texture.
- Strawberry Honey Bun Cake with Cake Mix (Shortcut Version): The base recipe already uses cake mix — but for an even faster version, skip the crunch topping and use store-bought strawberry frosting instead of making the glaze. Ready in under an hour with almost no measuring.
How to Store Strawberry Honey Bun Cake
- Room temperature: Cover tightly with plastic wrap or store in an airtight container for up to 2–3 days.
- Refrigerator: Store in an airtight container for up to 5 days. Before serving, let it sit at room temperature for 20 minutes to soften and bring back its rich flavor.
- Freezer: Freeze without the glaze for up to 3 months. Wrap tightly in plastic wrap, then foil. Thaw overnight in the refrigerator, then add fresh glaze 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
Are strawberry crunch honey buns real?
Yes! Strawberry crunch honey buns went viral on social media and are now sold in some grocery stores and gas stations. Homemade versions use Golden Oreos and freeze-dried strawberries to create the signature pink crunch topping and often taste even better than store-bought ones.
What is a strawberry crunch honey bun cake?
Strawberry crunch honey bun cake is a moist strawberry cake with a cinnamon brown sugar swirl baked through the middle. It’s topped with strawberry glaze and a crunchy Golden Oreo and freeze-dried strawberry topping that gives it its popular bakery-style texture.
Can I make a strawberry honey bun cake with cake mix?
Yes. This recipe uses a box of strawberry cake mix, making it quick and easy to prepare. Sour cream helps keep the cake extra moist while the cake mix provides reliable results every time.
What are the ingredients for strawberry honey bun cake?
The main ingredients include strawberry cake mix, sour cream, eggs, oil, vanilla extract, brown sugar, cinnamon, powdered sugar, strawberry preserves, Golden Oreos, freeze-dried strawberries, and butter.
How do I make strawberry cream icing for honey bun cake?
Whisk together powdered sugar, strawberry preserves, vanilla extract, and milk until smooth. The icing should be thick but easy to drizzle over the cake.
What is the difference between strawberry honey bun cake and strawberry cheesecake honey bun cake?
The classic version features a cinnamon sugar swirl and strawberry glaze. The cheesecake version adds a sweetened cream cheese layer that creates a rich, tangy cheesecake-like filling.
Why is it called honey bun cake?
It gets its name from the classic honey bun pastry because it recreates the same flavors—a soft cake with a cinnamon sugar swirl and sweet glaze but in cake form.
Can I use fresh strawberries instead of strawberry cake mix?
Yes. You can use vanilla or yellow cake mix and add fresh strawberry puree for a more natural strawberry flavor. Diced strawberries can also be added for extra texture.
How do I store strawberry honey bun cake?
Store covered at room temperature for 2–3 days or refrigerate for up to 5 days. For longer storage, freeze it for up to 3 months.
Can I make this cake the night before?
Absolutely. Making it a day ahead allows the flavors to develop and keeps the cake even more moist. Add the glaze before serving for the freshest finish.
Why did my honey bun cake turn out dry?
Overbaking is usually the main cause. Start checking for doneness early and make sure the sour cream and oil measurements are accurate.
Can I bake a strawberry honey bun cake in a Bundt pan?
Yes. Bake it in a well-greased 10-cup Bundt pan at 325°F (163°C) for about 50–55 minutes. The cinnamon swirl looks especially beautiful when sliced.
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
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.
