Strawberry Honeybun Cake
A delightful dessert combining the sweetness of strawberries with the cozy flavors of a honeybun cake, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 cup softened butter Provides a rich base for the batter
- 2 cups granulated sugar Ensures the cake's sweetness
- 4 large eggs Acts as binding agents
- 1 teaspoon vanilla extract Enhances flavor profile
- 1 cup milk Adds moisture and softness
- 3 cups all-purpose flour Creates the right texture
- 2 teaspoons baking powder Helps the cake rise
- 1 tablespoon ground cinnamon Imparts warm, comforting taste
- 2 cups fresh strawberries, hulled and sliced Infuses cake with freshness and color
Icing Ingredients
- 2 cups powdered sugar For a smooth icing
- 3 tablespoons milk To achieve desired consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract and milk.
- In another bowl, whisk together the flour, baking powder, and cinnamon.
- Gradually add the dry ingredients to the wet mixture until just combined, being careful not to over-mix.
- Gently fold in the hulled and sliced strawberries.
Baking
- Pour half of the batter into the prepared baking pan and sprinkle cinnamon on top.
- Layer the remaining batter on top and swirl gently with a knife to create marbling.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted comes out clean.
Icing
- After the cake has cooled, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the icing over the top of the cake before serving.
Notes
Measure ingredients accurately for best results. Room temperature ingredients yield a smoother batter. Allow the cake to cool completely before icing. Store in an airtight container at room temperature for 3-4 days or refrigerate for up to a week. For freezing, slice and wrap pieces tightly in plastic wrap; thaw in the fridge overnight.