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Strawberry Honeybun Cake with Strawberry Cream Icing

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A moist honeybun cake topped with fresh strawberries, layered with creamy strawberry icing and a hint of vanilla.

Ingredients

Scale
  • For the Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup honey
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup chopped fresh strawberries
  • For the Strawberry Cream Icing:
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1/4 cup strawberry puree
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, cream butter and honey until light and fluffy. Beat in egg and vanilla.
  4. Gradually add dry ingredients to wet mixture, alternating with milk, until just combined. Fold in chopped strawberries.
  5. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
  6. While cake cools, prepare icing by beating butter until creamy. Gradually add powdered sugar, strawberry puree, vanilla, and cream, beating until smooth.
  7. Spread icing over cooled cake. Chill for 1 hour before serving.

Notes

Use fresh, ripe strawberries for the best flavor. Store in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.delicetreats.com/strawberry-honeybun-cake-icing/