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Strawberry Honeybun Cake with Strawberry Cream Icing

Strawberry Honeybun Cake with Strawberry Cream Icing


  • Author: kecha

Description

This vibrant and ultra-moist Strawberry Honeybun Cake is infused with fresh strawberry puree and sweet honey, then topped with a silky strawberry cream icing. It’s the perfect dessert for spring gatherings, birthdays, or anytime you’re craving something sweet, fruity, and eye-catching!


Ingredients

Scale

For the Cake:

  • 1 ½ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • ¼ cup honey

  • 2 large eggs

  • ½ cup sour cream

  • 1 tsp vanilla extract

  • ½ cup strawberry puree (fresh or frozen strawberries blended)

  • Optional: a few drops of pink or red food coloring for color boost

For the Strawberry Cream Icing:

  • 1 ½ cups powdered sugar

  • 2 tbsp strawberry puree

  • 1 tbsp softened cream cheese

  • 12 tbsp milk (adjust for desired consistency)

  • Optional: fresh strawberries for garnish


Instructions

  1. Preheat Oven
    Preheat to 350°F (175°C). Grease and flour a bundt or 9-inch round cake pan.

  2. Make Cake Batter

    • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

    • In a separate bowl, cream butter and sugar until fluffy. Add honey, then eggs one at a time.

    • Mix in sour cream, vanilla, and strawberry puree.

    • Slowly add the dry ingredients to the wet, mixing just until combined. Add food coloring if desired.

  3. Bake
    Pour the batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a wire rack.

  4. Make Icing
    Whisk together powdered sugar, strawberry puree, cream cheese, and milk until smooth and pourable.

  5. Glaze the Cake
    Once cooled, drizzle icing generously over the cake. Garnish with fresh strawberries.

Notes

  • Strawberry puree: Blend 4–5 strawberries (fresh or thawed) and strain for a smoother icing.

  • Storage: Keep in an airtight container for 2–3 days or refrigerate up to 5 days.

  • Make it a layer cake: Double the recipe and layer with cream cheese or whipped strawberry filling.