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
For the Cake:
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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¼ cup honey
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2 large eggs
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½ cup sour cream
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1 tsp vanilla extract
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½ cup strawberry puree (fresh or frozen strawberries blended)
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Optional: a few drops of pink or red food coloring for color boost
For the Strawberry Cream Icing:
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1 ½ cups powdered sugar
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2 tbsp strawberry puree
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1 tbsp softened cream cheese
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1–2 tbsp milk (adjust for desired consistency)
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Optional: fresh strawberries for garnish
Instructions
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Preheat Oven
Preheat to 350°F (175°C). Grease and flour a bundt or 9-inch round cake pan. -
Make Cake Batter
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a separate bowl, cream butter and sugar until fluffy. Add honey, then eggs one at a time.
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Mix in sour cream, vanilla, and strawberry puree.
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Slowly add the dry ingredients to the wet, mixing just until combined. Add food coloring if desired.
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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. -
Make Icing
Whisk together powdered sugar, strawberry puree, cream cheese, and milk until smooth and pourable. -
Glaze the Cake
Once cooled, drizzle icing generously over the cake. Garnish with fresh strawberries.
Notes
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Strawberry puree: Blend 4–5 strawberries (fresh or thawed) and strain for a smoother icing.
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Storage: Keep in an airtight container for 2–3 days or refrigerate up to 5 days.
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Make it a layer cake: Double the recipe and layer with cream cheese or whipped strawberry filling.