Easy Strawberry Honeybun Cake

This Strawberry Honeybun Cake takes a classic cinnamon-swirl coffee cake and drapes it in a fresh strawberry glaze. The cake is soft and buttery with that familiar honeybun ribbon running through every slice.

It’s a straightforward sheet cake you can stir together in one bowl, and it tastes even better the next day, which makes it great for lazy weekend mornings or a last-minute dessert.

Why This Cake Works

The cake has a dense but tender crumb that soaks up the brown sugar and cinnamon in every bite, giving you that honeybun warmth without being too heavy.

The real star is the strawberry glaze. It’s made with fresh, mashed berries so it tastes like actual fruit, not fake pink sugar. That little bit of tang cuts through the sweetness and keeps the whole thing feeling bright.

Ingredients

• 2 cups all-purpose flour: spooned and leveled, to avoid a dry cake
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened: so it creams smoothly
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk: at room temperature
• For the swirl:
• 1/2 cup packed brown sugar
• 1 tbsp ground cinnamon
• For the strawberry glaze:
• 1/2 cup finely diced fresh strawberries
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract
• 1 to 2 tbsp milk or water, if needed

Variations / Substitutions

• Frozen strawberries: Thaw and drain them well so the glaze doesn’t get watery.
• Extra tang: Add a teaspoon of lemon zest to the batter or glaze.
• No buttermilk?: Use sour cream thinned with a little milk, or regular milk plus a splash of vinegar.
• Nutty swirl: Stir 1/4 cup finely chopped pecans into the cinnamon sugar mixture.
• Gluten-free: A 1:1 gluten-free flour blend works nicely here.

If you want the classic version without fruit, you will love my Classic Cinnamon Honeybun Cake.

How to Make Strawberry Honeybun Cake

Step 1: Mix the Cake Batter

Heat the oven to 350°F (175°C) and butter a 9×13-inch baking dish. In a large bowl, beat the 1/2 cup softened butter and 1 cup granulated sugar with a hand mixer until lightened, about 2 minutes. Add the 2 eggs one at a time, then the 1 tsp vanilla. In a separate bowl, whisk the 2 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Add the dry mixture to the butter mixture in three additions, alternating with the 1 cup buttermilk, beginning and ending with the flour.

The batter will be thick and pale yellow, with no streaks of flour. Stop mixing as soon as it comes together so the cake stays tender.

Step 2: Layer the Swirl

In a small bowl, stir together the 1/2 cup brown sugar and 1 tbsp cinnamon. Spread half the batter into the prepared pan. Sprinkle half the cinnamon sugar evenly on top. Cover with the remaining batter, then sprinkle the rest of the cinnamon sugar. Drag a butter knife through the batter in a figure-eight, about 4 or 5 passes, to create ribbons.

You’ll see dark streaks forming as you work the knife. Don’t over-swirl or the layers will blend together into a uniform color.

Step 3: Bake the Cake

Slide the pan into the oven and bake for 25 to 30 minutes, until a toothpick inserted near the center comes out with just a few moist crumbs. Let the cake cool in the pan on a wire rack for about 15 minutes before glazing.

The top should be golden and slightly crackly, and your kitchen will smell like a cinnamon roll right out of the oven.

Step 4: Stir the Strawberry Glaze

While the cake cools, place the 1/2 cup diced strawberries in a medium bowl. Mash them with a fork until they’re juicy and broken down, about 1 minute. Stir in the 1 1/2 cups powdered sugar and 1/2 tsp vanilla. If the glaze seems too thick to drizzle, thin it with a teaspoon of milk or water at a time.

You want a consistency that falls off the spoon in a thick ribbon but still settles smoothly on the cake. Taste and add a pinch of salt if the sweetness needs balancing.

Step 5: Drizzle and Serve

Once the cake is completely cool, pour the strawberry glaze over the top, guiding it to the edges with the back of a spoon. Let the glaze set for about 10 minutes before slicing.

The pink studs of strawberry will pop against the golden crust. Slice into squares and serve at room temperature, or slightly warm if you can’t wait.

A Few Tips for This Cake

• Bring all cold ingredients to room temperature before you start. The butter creams up airier and the batter mixes smoother.
• Measure the flour by spooning it into the measuring cup and leveling it off. Scooping straight from the bag can add too much and make the cake dry.
• Cool the cake fully before glazing. If it’s even a little warm, the glaze will soak straight in and turn translucent.
• For a stronger strawberry presence, fold 1/2 cup of small-diced fresh strawberries into the batter right before layering it in the pan.

Bake times for other pan sizes:

Keeping the Cake Fresh

• Refrigerate: Store the cake in an airtight container in the fridge for up to 5 days. The glaze will soften slightly but still taste great.
• Serve Cold or Room Temp: I prefer it at room temperature, so I let a slice sit on the counter for 15 minutes before eating.
• Freezing: You can freeze the unglazed cake, well wrapped, for up to 2 months. Thaw and add the glaze fresh.

Frequently Asked Questions

Can I use frozen strawberries for the glaze?

Yes. Thaw them completely and drain off any excess liquid before mashing, or the glaze will be too thin.

Can I make this cake gluten-free?

Absolutely. Swap the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture stays surprisingly close.

Can I bake this in a Bundt pan?

Yes. Grease a standard 10-cup Bundt pan well, then sprinkle the cinnamon sugar in layers as you pour the batter. Increase the bake time to about 40 to 45 minutes and cool for 15 minutes before turning out.

Can I make the glaze ahead of time?

The glaze is best made fresh, as the strawberries will release liquid over time. If you must, make it up to 2 hours ahead and keep it at room temperature, then stir in a little extra powdered sugar if it thins out.

Strawberry Honeybun Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Calories: 340

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup packed brown sugar
• 1 tbsp ground cinnamon
• 1/2 cup finely diced fresh strawberries
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract
• 1 to 2 tbsp milk or water, as needed

Method

 

1. Heat the oven to 350°F (175°C) and butter a 9×13-inch baking dish. Beat the butter and granulated sugar until light, about 2 minutes. Add eggs and vanilla, then alternate adding the flour mixture (flour, baking soda, salt) with buttermilk, mixing just until combined.
2. Combine brown sugar and cinnamon. Spread half the batter in the pan, sprinkle with half the cinnamon sugar, then top with remaining batter and remaining cinnamon sugar. Swirl with a knife about 4 or 5 times to create ribbons.
3. Bake for 25 to 30 minutes until a toothpick comes out with a few moist crumbs. Cool in the pan for 15 minutes.
4. Mash the strawberries in a bowl, then stir in the powdered sugar and vanilla. Add milk or water a teaspoon at a time until the glaze is thick but pourable.
5. Pour the glaze over the completely cooled cake and let it set for 10 minutes before slicing.

Notes

If you like extra strawberry flavor, fold 1/2 cup small-diced fresh strawberries into the batter before layering. The cake is even better the next day; store it covered at room temperature for up to 2 days or in the fridge for up to 5.