A Moist Cinnamon-Swirled Strawberry Sheet Cake with Real Berry Flavor
There’s something undeniably comforting about a soft, cinnamon-swirled cake fresh from the oven. Now imagine that nostalgic honeybun flavor combined with bright, juicy strawberries and topped with a silky pink glaze. That’s exactly what this Strawberry Honeybun Cake with Strawberry Cream Icing delivers — a dessert that feels both cozy and vibrant at the same time.
This cake transforms the traditional honey bun concept into a luscious strawberry sheet cake layered with a rich cinnamon-sugar ribbon and finished with a smooth, fruit-forward icing. If you enjoy exploring creative berry desserts, you’ll find inspiration in this curated collection of Strawberry cake recipe ideas (BBC Good Food), which highlights different approaches to baking with strawberries while maintaining moisture and depth of flavor.
One of the most important secrets to making this cake truly exceptional is building real strawberry intensity without making the batter watery. Professional bakers often reduce fruit purée or incorporate freeze-dried berries to maximize taste. For a deeper look at these techniques, see How to build real strawberry flavor (Serious Eats), which explains how concentration methods can dramatically enhance natural sweetness and color.
What Is a Honeybun Cake?
A honeybun cake is inspired by the classic cinnamon honey bun pastry — a soft, sweet, glazed treat known for its gooey interior and signature swirl. Instead of rolling dough like a traditional pastry, the cake version simplifies the process:
Batter is layered in a pan
A cinnamon-sugar ribbon is sprinkled in the middle
The layers are lightly swirled
The finished cake is topped with glaze or icing
The result is a tender sheet cake that captures the nostalgic flavor of a honey bun but is far easier to prepare.
In this strawberry adaptation, the classic cinnamon swirl remains, but the cake base is enhanced with subtle berry flavor, and the glaze becomes a rich strawberry cream icing that adds both color and brightness.
Why This Strawberry Honeybun Cake Is So Special
There are many strawberry cakes out there — from poke cakes to layered celebration cakes — but this one stands out for its texture and contrast.
What makes it exceptional:
✔ Moist strawberry crumb thanks to balanced fat and dairy
✔ Warm cinnamon swirls in every bite
✔ Smooth strawberry icing that lightly melts into the cake
✔ Easy 9×13 format — no stacking required
✔ Beautiful natural pink finish without artificial dye
The interplay between cinnamon warmth and berry freshness creates complexity that feels indulgent but not overwhelming.
Ingredients Breakdown
Understanding the ingredients helps you achieve the perfect result. Each component serves a purpose in texture, flavor, or structure.
For the Cake Batter
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup neutral oil (or melted butter)
1 cup sour cream (adds richness and moisture)
3 large eggs (room temperature)
½ cup strained strawberry purée
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
Why these ingredients matter:
Oil or butter ensures tenderness.
Sour cream keeps the cake moist for days.
Strawberry purée provides natural flavor without artificial coloring.
Eggs create structure and lift.
For the Cinnamon Sugar Ribbon
¾ cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons melted butter
This mixture creates the iconic honeybun swirl that gives the cake depth and sweetness.
For the Strawberry Cream Icing
1 ½ cups powdered sugar
2–3 tablespoons reduced strawberry purée
1 tablespoon heavy cream or milk
½ teaspoon vanilla
Optional: 1 tablespoon freeze-dried strawberry powder
This icing is designed to be smooth, pourable, and naturally pink.
Step-by-Step Instructions
Step 1: Prepare Your Pan
Preheat oven to 350°F (175°C).
Grease and line a 9×13 inch baking dish.
Set aside while preparing batter.
Step 2: Mix the Cake Batter
In a large bowl:
Whisk flour, baking powder, and salt.
In another bowl, mix sugar, oil (or butter), eggs, vanilla, sour cream, and strawberry purée.
Slowly incorporate dry ingredients into wet mixture.
Important:
Avoid overmixing. Stir until just combined to preserve a light and tender crumb.
Step 3: Add the Cinnamon Swirl
Combine brown sugar, cinnamon, and melted butter.
Spread half the batter into the pan.
Sprinkle cinnamon mixture evenly.
Top with remaining batter.
Use a knife to gently swirl — do not overblend.
The goal is visible ribbons, not complete mixing.
Step 4: Bake
Bake for 35–45 minutes.
Insert a toothpick — it should come out clean or with a few moist crumbs.
Cool for 10–15 minutes before icing.
Making the Perfect Strawberry Cream Icing
The icing defines the character of this cake. It should be silky and slightly thick, but still pourable.
Instructions:
Whisk powdered sugar and strawberry purée.
Add cream gradually until smooth.
Stir in vanilla.
Add freeze-dried strawberry powder for stronger color if desired.
Adjusting consistency:
Too thin? Add powdered sugar.
Too thick? Add milk ½ teaspoon at a time.
Pour icing over warm cake so it lightly absorbs into the top layer.
Advanced Flavor Techniques
If you want bakery-level results, try these:
🍓 Reduce strawberry purée on the stovetop for concentrated flavor.
🍓 Add a pinch of salt to icing to balance sweetness.
🍓 Incorporate lemon zest to brighten berry notes.
🍓 Replace part of oil with melted butter for richer flavor.
Decorating Ideas
Even though this is a simple sheet cake, presentation elevates it.
Easy Garnishes:
Fresh strawberry slices
Mint leaves
White chocolate drizzle
Light dusting of freeze-dried strawberry powder
Elegant Touch:
Pipe small rosettes of thicker strawberry icing along edges for visual contrast.
Variations
Cream Cheese Strawberry Icing
Add 2 ounces softened cream cheese to icing for a tangy twist.
Strawberry Poke Cake Style
Poke small holes in cake before icing.
Drizzle extra strawberry purée inside holes.
Gluten-Free Version
Use a 1:1 gluten-free flour blend designed for baking.
Vegan Adaptation
Replace eggs with flax eggs.
Use plant-based yogurt instead of sour cream.
Choose dairy-free milk for icing.
Nutritional Overview (Approximate)
Per serving (based on 16 slices):
Calories: 320–380
Carbohydrates: 45–50g
Sugar: 28–32g
Fat: 14–18g
Values vary based on substitutions.
Troubleshooting Guide
Cake Too Dense
Overmixed batter
Incorrect flour measurement
Swirl Sinks to Bottom
Batter layer too thin before adding cinnamon mixture
Icing Too Runny
Purée too watery — reduce before mixing
Pale Color
Add freeze-dried strawberry powder for intensity
Storage & Freezing
Store covered at room temperature for 2 days.
Refrigerate up to 4 days.
Freeze individual slices for up to 2 months.
To thaw:
Place in refrigerator overnight.
Bring to room temperature before serving.
Serving Suggestions
This moist strawberry honeybun cake pairs beautifully with:
Fresh brewed coffee
Light herbal tea
Sparkling rosé
Vanilla ice cream
It works equally well for:
Brunch gatherings
Baby showers
Valentine’s Day
Summer picnics
Frequently Asked Questions
What is a honeybun cake?
A honeybun cake is a cinnamon-swirled sheet cake inspired by the glazed honey bun pastry.
Can I use fresh strawberries in the icing?
Yes, but strain and reduce them first to prevent watery glaze.
How do I get naturally bright pink icing?
Use freeze-dried strawberry powder or reduced purée.
Can I make this cake ahead?
Yes — it tastes even better the next day.
Can I turn this into a layer cake?
Absolutely. Divide batter into two 8-inch pans and adjust bake time.
Final Thoughts
This Strawberry Honeybun Cake with Strawberry Cream Icing is the perfect blend of cozy cinnamon warmth and fresh berry brightness. Its moist texture, vibrant color, and easy sheet format make it a standout dessert for both casual and special occasions.
Whether you’re baking for family, friends, or simply treating yourself, this cake offers bakery-level flavor with home-kitchen simplicity.