Strawberry Honeybun Cake with Strawberry Cream Icing
Indulge in a soft, fluffy strawberry honeybun cake topped with creamy strawberry icing. Perfect for birthdays, gatherings, or a sweet afternoon treat that feels nostalgic and comforting.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: 55–60 minutes
- Yield: 12 servings
- Category: Dessert, Cakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup milk
1 ½ cups chopped fresh strawberries
For the Strawberry Cream Icing:
1 cup powdered sugar
2 tablespoons unsalted butter, softened
2–3 tablespoons strawberry puree or juice
½ teaspoon vanilla extract
Instructions
Preheat and Prep
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Make the Cake Batter
In a medium bowl, whisk flour, baking powder, and salt. In a separate bowl, cream together sugar and butter until fluffy. Beat in eggs and vanilla. Alternate adding the dry ingredients and milk until just combined. Fold in chopped strawberries.
Bake the Cake
Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick comes out clean. Let cool completely in the pan.
Prepare the Icing
Beat powdered sugar with butter, vanilla, and strawberry puree until smooth and creamy. Add more strawberry juice as needed to reach desired consistency.
Ice the Cake
Spread icing evenly over cooled cake. Top with extra chopped strawberries if desired.
Notes
Berry Twist: Swap half of the strawberries with frozen raspberries (thawed and drained).
Citrus Boost: Add 1 tablespoon of lemon zest for brightness.
Indulgent Finish: Drizzle white chocolate over the iced cake.
Mini Versions: Bake as cupcakes for individual servings.
Make-Ahead: Icing can be made 1 day ahead and stored in the fridge—bring to room temp before using.
