Strawberry Honeybun Cake with Strawberry Cream Icing

This Strawberry Honeybun  Cake is a moist, decadent twist on the classic honeybun cake, bursting with sweet strawberry flavor and layered with a cinnamon-sugar swirl!The rich, buttery cake pairs perfectly with the strawberry cream icing, making it an irresistible dessert for any occasion. Whether for brunch, birthdays, or just a sweet craving, this cake is a guaranteed crowd-pleaser!

For the Cake:

1 box (15.25 oz) strawberry cake mix

1 cup sour cream

¾ cup vegetable oil

4 large eggs

½ cup milk

For the Honeybun Cinnamon Swirl:

½ cup brown sugar, packed

1 teaspoon ground cinnamon

For the Strawberry Cream Icing:

1 cup powdered sugar

2 tablespoons strawberry jam (or puree)

2 tablespoons heavy cream or milk

½ teaspoon vanilla extract

1. Preheat & Prep:

Preheat your oven to 350°F (175°C).

Grease and flour a 9×13-inch baking dish.

2. Make the Cake Batter:

In a large mixing bowl, combine strawberry cake mix, sour cream, vegetable oil, eggs, and milk.

Beat with an electric mixer for 2–3 minutes, until smooth and creamy.