Strawberry Honeybun Cake with Strawberry Cream Icing

A Strawberry Honeybun Cake with Strawberry Cream Icing is a delightful dessert that combines the flavors of a classic honeybun (cinnamon-sugar swirls) with fresh strawberries and a luscious strawberry cream icing. It’s moist, sweet, and perfect for any occasion. Here’s how to make it:

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Strawberry Honeybun Cake with Strawberry Cream Icing

Ingredients

For the Cake:

• 2 1/2 cups (315g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk (or substitute with milk + 1 tablespoon vinegar)
• 1 cup fresh strawberries, diced

For the Cinnamon-Sugar Swirl:

• 1/4 cup (50g) granulated sugar
• 1 tablespoon ground cinnamon
• 1/4 cup (60g) unsalted butter, melted

For the Strawberry Cream Icing:

• 1/2 cup (115g) unsalted butter, softened
• 2 cups (250g) powdered sugar
• 1/4 cup fresh strawberries, pureed (about 4-5 strawberries)
• 1-2 tablespoons heavy cream or milk (as needed for consistency)
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat and Prepare:
   • Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Make the Cake Batter:
   • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
   • In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
   • Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
   • Gently fold in the diced strawberries.
3. Prepare the Cinnamon-Sugar Swirl:
   • In a small bowl, mix the sugar and cinnamon.
   • Pour half of the cake batter into the prepared pan. Drizzle half of the melted butter over the batter, then sprinkle half of the cinnamon-sugar mixture on top.
   • Repeat with the remaining batter, melted butter, and cinnamon-sugar mixture. Use a knife to gently swirl the layers together.
4. Bake:
   • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
5. Make the Strawberry Cream Icing:
   • In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.
   • Add the strawberry puree, vanilla extract, and 1 tablespoon of heavy cream or milk. Beat until the icing is smooth and spreadable. Add more cream or milk as needed to reach your desired consistency.
6. Ice the Cake:
   • Spread the strawberry cream icing evenly over the cooled cake.
7. Serve:
   • Slice and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.

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Tips:

• Use Frozen Strawberries: If fresh strawberries aren’t available, use thawed frozen strawberries (drain excess liquid before using).
• Add a Glaze: For a simpler topping, mix powdered sugar with strawberry puree and drizzle it over the cake.
• Make It Ahead: Bake the cake a day in advance and store it at room temperature. Add the icing just before serving.

Let me know if you’d like more dessert ideas or variations! 🍓😊