Last spring, Emily Dawson hosted her daughter’s birthday brunch with a dozen giggly friends expecting Instagram-worthy treats. She had exactly two hours between errands and needed something spectacular without spending the morning baking from scratch. That’s when she discovered this strawberry honeybun cake with strawberry cream icing—the cheat code for bakery-style desserts using boxed cake mix transformed with swirls of cinnamon sugar and fresh strawberry flavor. The tender crumb gets ribboned with sweet spice before baking, then crowned with pink cream cheese icing that makes everyone ask for seconds. It’s the perfect solution when you want impressive results without culinary school training or specialty equipment. If you love simple crowd-pleasers like this, check out my Old Fashioned Chocolate Pie with Golden Meringue for another showstopper dessert. This cake delivers compliments without the stress. Let’s get started.
Why You’ll Love This Recipe
- Starts with cake mix but tastes completely homemade
- Gorgeous cinnamon swirl creates bakery-style marbled effect
- Fresh strawberry cream cheese icing adds fruity elegance
- Feeds 15+ people economically for potlucks or parties
- No mixer required—everything mixes by hand effortlessly
Ingredients You’ll Need
For the Cake:
- 1 box (15.25 oz) strawberry cake mix
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup sour cream
- ½ cup brown sugar (packed)
- 2 tbsp ground cinnamon
For the Strawberry Cream Icing:
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- 2 cups powdered sugar
- ½ cup fresh strawberries, pureed
- 1 tsp vanilla extract
- Pinch of salt
Why we use sour cream: Adds moisture and tang that elevates boxed mix to bakery quality.
Best substitute for strawberry cake mix: White cake mix + ½ cup strawberry puree maintains flavor.
Fresh strawberries: Create natural pink color and authentic fruit taste; frozen (thawed, drained) work too.
Step-by-Step Instructions
- Preheat oven to 325°F (165°C) and grease 9×13 pan thoroughly—prevents sticking.
- Mix cake mix, eggs, oil, and sour cream until just combined (some lumps fine).
- Pour half batter into pan. Mix brown sugar and cinnamon together—this creates swirl.
- Sprinkle half cinnamon mixture over batter, use knife to swirl gently. Don’t overmix or patterns disappear.
- Pour remaining batter, top with remaining cinnamon sugar, swirl again for marbled effect.
- Bake 40-45 minutes until toothpick comes out clean. Cool completely before icing—warm cake melts frosting.
- Beat cream cheese and butter until fluffy (2 minutes). Add powdered sugar, strawberry puree, vanilla, and salt.
- Spread icing over cooled cake. Some uneven texture is normal—adds rustic charm.
Serving Suggestions
Slice for brunch buffets with fresh coffee and fruit salad—perfect Mother’s Day or Easter celebration. Serve with vanilla ice cream for birthday parties when extra indulgence wanted. Pack individual squares for bake sales or potlucks in clear containers showing pretty swirls. Pair thin slices with afternoon tea for book club gatherings.
Variations and Suggestions (Make it Yours)
- Gluten-free using GF cake mix and ensuring cream cheese is GF-certified
- Swap strawberry for vanilla cake mix + blueberry puree for patriotic twist
- Make dairy-free with coconut oil, dairy-free sour cream, and vegan cream cheese
- Add ½ cup mini chocolate chips to batter for chocolate-strawberry combo
- Use lemon cake mix + raspberry icing for summer berry variation
- Top with fresh sliced strawberries and mint leaves for elegant presentation
Emily Dawson Tips for Recipe Success
Don’t skip sour cream—Emily tried plain yogurt once and cake turned dry and dense. Swirl gently using knife tip in figure-8 patterns; overmixing muddles the pretty ribbons. Wait until completely cool before icing; her impatient first attempt melted into puddles. Common mistake is pureeing strawberries with seeds—strain for smooth professional icing. Use room temp cream cheese or lumps won’t blend smoothly.
Storage and Make-Ahead
Store covered at room temp 2 days or refrigerated 5 days; bring to room temp 30 minutes before serving. Freeze unfrosted cake up to 3 months wrapped tightly; thaw and ice fresh. Icing stores separately in fridge 1 week—whip briefly before using. Best texture day-of but flavors deepen overnight. Make cake evening before event, ice morning-of for optimal freshness.
Frequently Asked Questions
Can I use fresh strawberries instead of puree?
For cake yes, but icing needs pureed consistency for spreadability. Diced berries in icing create lumps and weeping.
Why is my icing too thin?
Strawberries added too much liquid—add ¼ cup more powdered sugar gradually. Chill 20 minutes to firm up too.
What if I don’t have sour cream?
Full-fat Greek yogurt substitutes perfectly; avoid low-fat or cake dries out. Buttermilk (1 cup) works but reduces richness.
Can I make this in a Bundt pan?
Yes! Bake 50-55 minutes and drizzle icing instead of spreading. Swirls show beautifully when sliced.
How do I get even swirls?
Use sharp knife tip and drag in S-curves without touching pan bottom. Three strokes per layer prevents overdoing.
Is this cake too sweet?
Balance by reducing brown sugar to ⅓ cup or using unsweetened strawberries in icing. Still delicious with less sugar.
Final Thoughts
This strawberry honeybun cake with strawberry cream icing proves boxed mixes deserve respect when used creatively. Emily’s brunch guests still request it by name. Share your swirl patterns or flavor combos—I’d love seeing your versions!
Warmest wishes,
