Another mistake is adding the glaze while the cake is piping hot. I was so excited the first time I made it that I poured the glaze on right out of the oven. It melted into a sheer, sticky syrup and mostly absorbed, leaving the top looking glossy but bare. Letting the cake cool for those 15-20 minutes allows the structure to set just enough so the glaze will pool in the swirls and set up into that lovely, crackly white icing we’re after. Patience here is a flavor and texture booster.
Serving Suggestions
I love serving this cake slightly warm, almost like a cobbler. A scoop of high-quality vanilla ice cream melting over a square is pure heaven—the hot-and-cold, cake-and-cream combination is unforgettable. For a brunch or coffee date, I simply dust a little extra powdered sugar on top and serve it with strong, black coffee. The bitterness of the coffee cuts through the sweet, spiced cake perfectly.
It’s also a fantastic potluck superstar. I bake it right in the pan, travel with the lid on, and bring the glaze in a small jar to drizzle on site so it looks fresh. It’s sturdy, feeds a crowd, and always, always earns recipe requests. For a special touch at home, I’ll garnish with a few thin slices of fresh strawberry or a sprinkle of freeze-dried strawberry powder for a vibrant pop of color and flavor.
Variations & Customizations
One of my favorite things about this recipe is how easily it adapts. I’ve swapped the strawberry cake mix for spice cake mix, and it was a phenomenal fall version—like a cross between a honeybun and a snickerdoodle. Just keep the rest of the recipe the same. You can also stir a handful of chopped pecans or walnuts into the cinnamon-sugar layer for a wonderful crunch. My son loves it when I add a cup of white chocolate chips to the batter; they create little melted pockets of sweetness.
For a citrus twist, I once used a lemon cake mix and added the zest of one lemon to the batter and the glaze. It was incredibly bright and fresh. If you’re a chocolate lover, a devil’s food cake mix works wonderfully—just be prepared for a deeper, richer, almost brownie-like result. The cinnamon swirl against the chocolate is a match made in dessert heaven. Feel free to play and make it your own!
How to Store, Freeze & Reheat
At room temperature, this cake keeps beautifully under a cake dome or tightly wrapped in foil for up to 3 days. The glaze might soften and soak in a bit more by day two, but the flavor is still fantastic. I do not recommend storing it in the fridge, as it can dry out the crumb. The cold environment sucks moisture right out of baked goods.
To freeze, I cut the unglazed cake into individual squares, wrap each tightly in plastic wrap, and place them in a freezer bag. They keep for up to 2 months. You can freeze it with the glaze, but it can become a bit soggy upon thawing. To reheat, I thaw a square overnight, then warm it gently in the microwave for 15-20 seconds. It’s nearly as good as fresh! You can also warm frozen squares directly in a toaster oven at 300°F until heated through.
FAQ Section
Can I make this without sour cream?
I’ve tried this both with full-fat Greek yogurt and with buttermilk as substitutes. Plain Greek yogurt works almost as well, yielding a slightly tangier, still-moist cake. If using buttermilk, reduce the amount to 3/4 cup, as it’s thinner, and expect a slightly lighter texture. But for that truly indulgent, rich result, sour cream is my champion.
My swirl sank to the bottom. What happened?
This happened to me once when my bottom layer of batter was spread too thin. The weight of the cinnamon sugar and top layer caused it to sink. Make sure your first batter layer is a good, substantial half of the batter—thick enough to be a solid foundation. A thicker base acts as a barrier and helps suspend that delicious swirl in the middle.
Can I double this recipe?
I don’t recommend simply doubling and baking in one larger pan, as it won’t bake evenly. Instead, make two separate batches and bake them in two 9×13 pans. The recipe is so simple that it’s just as easy to mix twice. It’s perfect for when you need to feed a very big crowd or want to stash one in the freezer for later.
Conclusion
Baking this Strawberry Honeybun Cake has become more than just following a recipe for me; it’s a little act of kitchen magic that never fails to bring smiles. It’s proof that with a few simple tweaks and a lot of heart, you can create something truly special from the most humble starting point. I hope you’ll give it a try and fill your home with that incredible, comforting aroma. Share it with people you love, and don’t forget to save a slice for yourself. Happy baking, friends