The Best Strawberry Honey Bun Cake: A Sweet Honey Secret

This strawberry honey bun cake takes me straight back to Southern potlucks, where the desserts were big, sweet, and never lasted long on the table. In my kitchen, I wanted that same cozy cinnamon-sugar swirl vibe, but with a brighter, fruitier twist that looks as good as it tastes.

You’ll start with a convenient Strawberry Cake Mix, then turn it into a moist, bakery-style sheet cake with Cream Cheese and a classic cinnamon sugar ribbon. It’s an easy crowd-pleaser for birthdays, brunch, and “I need something cute for the bake sale” moments.

Why You’ll Love This Recipe: The ‘Real’ Honey Difference

Honey that actually shows up: So many “honey bun” cakes have zero honey, and I always felt that name deserved better. In this version, the glaze gets a real honey boost, which gives the sweetness a softer, floral finish.

That jammy strawberry vibe: Strawberry Cake Mix plus Strawberry Extract gives a bold, nostalgic flavor that reads like strawberry shortcake in cake form. When it bakes, the top smells like warm berries and cinnamon rolls had a very good idea.

A swirl that stays distinct: The Cinnamon Sugar Swirl is the whole point, and I’ve learned the hard way that gentle swirling matters. When you keep the layers intentional, you get pretty cinnamon “veins” instead of a muddy, blended middle.

Glaze that melts into the crumb: Pouring the Powdered Sugar Glaze over a warm cake lets it partially absorb. That’s what creates the honey bun texture people love, slightly sticky on top, plush underneath.

Ingredients and Substitutions

This recipe keeps the ingredient list simple, but each piece pulls its weight, from the Cream Cheese for a moist crumb to the brown sugar and cinnamon that create the signature swirl and aroma.

Ingredients

• 1 box Strawberry Cake Mix 15.25 ounces
• 4 Large Eggs
• 8 ounces Cream Cheese
• 2/3 cup Vegetable Oil
• 1 cup Brown Sugar
• 2 teaspoons Ground Cinnamon
• 2 cups Confectioners Sugar
• ¼ cup Milk
• 1 teaspoon Strawberry Extract
• Red Food Coloring

Ingredient Notes & Substitutions

Cream Cheese: Full-fat cream cheese is what gives this strawberry honey bun cake its dense, moist crumb and rich bite. Low-fat versions tend to loosen the batter and bake up less plush, especially in a 9×13 Baking Pan.

Sour Cream swap: If you are out of cream cheese, sour cream can stand in for the tang and tenderness, although the crumb will be a little lighter. I still keep the mixing gentle so the batter stays thick and supportive for the swirl.

Strawberry Cake Mix options: Strawberry Cake Mix delivers the easiest color and flavor in one step, but a yellow cake mix with strawberry preserves can taste more “bakery” and less “candy.” For a homemade preserve route, a small batch strawberry jam recipe gives brighter, real-fruit flavor.

Natural pink twist: This recipe uses Red Food Coloring, but in my kitchen I often reach for freeze-dried strawberry powder to tint the glaze naturally. It adds a punchier strawberry flavor than color alone, and the pink looks vibrant without tasting artificial.

How to Make strawberry honey bun cake

Prep the pan and mix the batter

1. Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking pan with non-stick cooking spray, a well-greased pan is the difference between neat slices and a stuck-on corner.
2. Stir together the cake mix, cream cheese, eggs, and vegetable oil together in a large bowl until thick and smooth, the batter should look rich and slightly glossy.

Build the cinnamon-sugar swirl

1. In a separate small bowl, stir together the brown sugar and ground cinnamon so the spice is evenly distributed.
2. Pour half of the cake batter in the prepared 9X13 pan, then spread it gently into an even layer.
3. Sprinkle the brown sugar and cinnamon mixture on top of the cake batter, covering the surface evenly for a consistent Cinnamon Sugar Swirl in every slice.
4. Pour the remaining cake batter on top, I like to dollop it across the pan first, then lightly spread to avoid dragging the cinnamon layer.

Bake until set

Bake for 30-35 minutes until a toothpick inserted into the cake comes out clean, the kitchen should smell like warm cinnamon and sweet strawberry, and the top will look set with a gentle spring back.

Glaze while warm, then cool

1. Stir together the icing ingredients in a bowl. Add a few drops of the food coloring until the icing is pink., for a smoother finish, I sift the Confectioners Sugar first so the glaze turns glassy.
2. Pour the icing over the warm cake.  Cool the cake completely and then it’s ready to serve and enjoy!, that warmth helps the glaze lightly sink in for the classic honey bun style top.

Mastering the Technique: Aesthetics and Troubleshooting

The Art of the Perfect Swirl

For a defined swirl, keep the knife shallow, about halfway into the batter, not all the way to the pan. I use a loose “Z-pattern” across the cake, then one gentle pass the other direction, and I stop before it looks blended.

Why Does My Cake Sink in the Middle?

The most common cause is under-baking, especially with a thick, cream-cheese enriched batter. Trust the Toothpick Test, and if the center looks glossy or wobbly, give it a few more minutes within the 30-35 minute window.

Over-creaming or over-mixing can also add too much air, which rises fast then collapses. Mix just until the batter comes together, and keep the layering gentle so the structure stays strong.

The ‘Honey Bun’ Mystery Solved

“Honey bun cake” is traditionally named after the packaged pastry flavor profile, cinnamon-sweet with a simple glaze, not because honey is always included. I love adding honey to the glaze because it makes the name feel earned, and it rounds out the sweetness with a floral note.

High-Altitude Adjustments

At higher elevations, cakes can rise quickly and dry out sooner. A practical approach is to bump the oven temperature slightly and start checking early, and you may need a small flour addition to strengthen structure, especially in sheet cakes with a heavy swirl layer.

Nutritional Breakdown

Estimated per serving (1 of 12 slices): about 430 calories, 17g fat, 64g carbs, 4g protein. These numbers can shift based on how much glaze you pour and how thick you cut the slices.

Pro Tips & Troubleshooting

Pro Tips

• Use room-temperature cream cheese and eggs so the batter mixes smooth with no small lumps.
• Spread the top layer with an offset spatula to avoid disturbing the cinnamon sugar underneath.
• Dollop the top batter with an ice cream scoop first, then connect the dots gently.
• Sift the powdered sugar before mixing for a sleek, shiny glaze finish.

If you love a thicker, swoopy topping instead of a pourable glaze, a classic butter cream frosting can be a better match for decorative slices and piping.

Common Mistakes to Avoid

• Over-mixing the swirl, you want cinnamon “veins,” not a fully blended brown batter.
• Glazing a cold cake, the warmth is what helps the glaze absorb slightly.
• Using low-fat cream cheese, it can thin the batter and reduce that moist crumb.

Serving & Storage

Serving Ideas

I like serving this slightly warm so the glaze feels soft and nostalgic. A dollop of fresh whipped cream or a cold glass of milk balances the sweetness, and a few sliced strawberries on the side make it look extra intentional.

For spring brunch, edible flowers on top are gorgeous and easy. If you’re planning a strawberry-themed menu, chilled desserts like strawberry sago pair nicely because they contrast the cake’s rich, cinnamon warmth.

Storage & Make-Ahead Guide

Because the batter contains cream cheese, store leftovers in the refrigerator. Once fully cooled, cover the pan tightly or transfer slices to an airtight container, and it stays moist for several days.

To reheat, warm a slice briefly so the glaze softens and the crumb turns plush again. I use short bursts so the icing doesn’t melt off completely, just enough to bring back that fresh-baked honey bun feel.

Conclusion

This strawberry honey bun cake is all about that moist crumb, the warm cinnamon ribbon, and a bright strawberry finish under a sweet pink glaze. It’s low effort, high reward, and it never fails to get compliments the moment you cut into the swirl.

If you’re in a strawberry mood, another fun party-style option is a strawberry crunch cake, it scratches the same fruity nostalgia in a totally different way.

Frequently Asked Questions