Alright, here’s my not-so-secret Strawberry Honeybun Cake tale

You know, whenever I think of this Strawberry Honeybun Cake with Creamy Strawberry Icing, I actually hear my cousin—Sarah, the one who can make toast fancy—hollering from the porch, "You bringin’ that pink cake again?" Like I’d dare show up without it. There’s something about the smell of strawberries and warm cake together that just makes you happy, right down to your toes. The first time I made it, I dribbled more icing on the counter than the cake (I may have gotten distracted by the dog chasing a squirrel outside), but oh boy, it still worked like magic.

Why you’ll genuinely love this (and maybe your family will, too)

I honestly make this Strawberry Honeybun Cake whenever somebody has had a tough week, because biting into a slice is sort of like a hug you can eat. My brother always claims the corner pieces because, I swear, the icing gets extra thick there. If you’re tired of dry, lifeless “strawberry” cakes (been there), this one’s different—ridiculously moist, with real strawberries right in the batter. Plus, it’s just way prettier than it has any right to be for something you can whip up quicker than most sitcom episodes. Oh, and on more than one occasion, I’ve had to fend off folks from sneaking hot bites before it cools; it’s that tempting. Not that I blame them.

Your everything-but-the-kitchen-sink ingredient list

1 box yellow cake mix (I go with whatever’s on sale, honestly. My grandma always pushed Duncan Hines, but store brand is just fine.)

3 large eggs (sometimes I’ve used two jumbo eggs if that’s all I’ve got)
½ cup vegetable oil (I tried olive oil once—didn’t love it, but maybe you’re braver than me)
1 cup sour cream (full fat makes it super rich, but low-fat is totally ok—just not nonfat, promise)
¾ cup honey (I measure with a friendly, heavy hand—taste as you go!)
1 cup fresh strawberries, diced; or honestly, thawed frozen strawberries work if you’re in a rush

½ cup brown sugar (dark or light, doesn’t much matter)
1 tablespoon cinnamon (yeah, I eyeball this some days—sorry, professional bakers out there)

Creamy Strawberry Icing:

2 cups powdered sugar (plus maybe a bit extra for emergencies—been there!)
3 tablespoons pureed strawberries (I sometimes just mash ‘em with a fork, less washing up that way)

2 tablespoons unsalted butter, melted
2 ounces cream cheese, softened (I’ll use any brand. But the brick-type holds up best.)
Pinch of salt (if I remember, which, uh... let’s say 80% of the time)

Now let’s make some (sweet) messes

Set that oven to 350°F (175°C) and grease a 9x13-inch pan. Or line it with parchment paper in a fit of “I’m-being-so-precise.” When I forget, a stuck corner reminds me.

Mixing the main deal: In a big bowl, tip in your cake mix, eggs, oil, and sour cream. Stir until it mostly comes together (little lumps are fine—don’t panic!). Drizzle in the honey, and give it another mix—it’ll smell bonkers good, promise.
Strawberry swirl time: Gently fold in the diced strawberries. If the batter goes a tiny bit pink, you’re winning. I once tried over-stirring, and it got weirdly gluey, so less is more here.
Sweet ripple part: Combine brown sugar and cinnamon in a small bowl. Pour half your cake batter into the pan, sprinkle the cinnamon sugar mix all over (use your hands, it’s fun), then spoon on the rest of the batter. Swirl with a butterknife—or don’t; either way, it’s lovely.

Bake around 30-35 minutes, but keep an eye out. (Ovens are sneaky. Mine runs kinda hot.) Center should spring back if you poke it, like a good mattress.
Let cool—at least a little. This is when I usually sneak a corner bite, but fair warning, the icing slides everywhere on hot cake. Not that I’m speaking form repeated "mistakes."
For the icing: Beat together the powdered sugar, pureed strawberries, butter, cream cheese, and salt. A bit runny? Add more sugar. Too thick? Another spoonful of strawberry (or, cheat with a splash of milk). Smear or drizzle over the barely cooled cake. If it’s not perfectly even—shrug—rustic charm, right?

If you’re curious (or just prone to experimenting), some notes

I used to make this with boxed strawberry cake and, honestly, it tasted too much like candy—way better with yellow cake mix plus real fruit.
If you’re out of cream cheese, a thick Greek yogurt can work, but the icing goes slightly tangy—might not be everyone’s cup of tea.
Once, I accidentally left out the cinnamon in the swirl. It wasn’t the same—so don’t skip unless you really hate cinnamon.

And a few variations that mostly worked (one totally flopped!)

I swapped honey for maple syrup once—came out decent, but noticeably different. Maybe better in autumn?
Blueberries instead of strawberries: not bad! A little juicier, though, so you might want to add an extra spoon of flour.
I tried sugar-free cake mix as an experiment for Aunt Judy’s diet... I’ll be honest, it turned out really dense. Not my best work.

About the equipment—don’t sweat it

A hand mixer is handy for the icing, but honestly, I’ve beat it with a wooden spoon plenty of times. (If your cake pan is a wonky size, just adjust the baking time a little—no stress.) No food processor for strawberry puree? I smash mine with an old mug. Goes faster after a bad day, too, ha!

Strawberry Honeybun Cake with Creamy Strawberry Icing

On storing (but who are we kidding?)

In theory, this keeps in an airtight tub at room temperature for 2 or 3 days. You can refrigerate it if you’ve got self-control. To me, it tastes best the next day when the strawberry and honey flavors have made friends, but honestly—it’s usually gone about five minutes after the icing sets. If by some miracle you have leftovers, a quick microwave zap wakes it right up.

How I like to serve it (and a family tradition)

Most days, I just slice it straight from the pan and hand out forks. When I’m feeling a bit fancy (or trying to impress someone), I drop a few fresh strawberries and a little dollop of extra whipped cream on each piece. Once, my niece turned it into a birthday ‘cake’ by sticking in rainbow candles—very cute, if slightly lopsided. Serves best with a mug of sweet tea, in my humble opinion.

Pro tips—earned the hard way

Don’t try to frost a piping hot cake; my first time, everything slid right off and pooled like strawberry soup. Actually, I find it works better if you wait until it’s just a tad warm.

It’s tempting to dump all the strawberry puree in the icing for color, but too much will make it soupy. Start with a couple tablespoons, then adjust.
Oh, and read your ingredient list; I’ve forgotten eggs more than once (still edible, but oddly flat).

FAQ—Straight from my kitchen to yours

Can I use cake flour instead of cake mix?
Honestly, probably, but I never do; cake mix is just so much less faff. But if you’re feeling ambitious, go for it! Maybe check out Sally’s Baking Addiction’s cake flour guide for more on that.

Can I double the icing?
Er, yes and also no—it gets really sweet, very fast. Unless you’re serving folks with a sweet tooth the size of Texas, I’d stick with the regular amount. But live your life!

What if I don’t have honey?
A golden syrup can step in, or even agave, though the flavor does drift a little. Not better or worse, just different.

Can I freeze this cake?
Sort of. If you must, freeze before icing, then thaw and slap on the topping later. But—it does come out a little mushier than fresh, just FYI.

Is there a vegan version?
I haven’t quite nailed it yet, but if you do, please tell me! I once checked out Minimalist Baker’s vegan cake for ideas, which came pretty close.

(Digression alert) My neighbor’s blueberry honeybun experiment

So, just as a little side note, my neighbor, Rick, tried using his own backyard honey for this—and swapped in blueberries. He says the bees get credit for the flavor, not him. Let’s just say, his cake sparked a serious backyard bake-off. Moral of the story: any berry, any honey, and a bit of courage never go amiss.

If you’re after more quirky, no-fuss baking ideas, check out King Arthur’s baking resource. I lose hours there.

Well, now you know my secrets! If you end up making this Strawberry Honeybun Cake with Creamy Strawberry Icing, tell me your wildest ingredient swap—it can only get better, right?

Strawberry Honeybun Cake with Creamy Strawberry Icing