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Strawberry Honeybun Cake with Strawberry Cream Icing

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This Strawberry Honeybun Cake is a delightful twist on the classic honeybun cake. It features a moist, strawberry-infused base swirled with cinnamon and brown sugar, topped with a luscious strawberry cream icing. Perfect for brunch, dessert, or any special occasion, this cake is as beautiful as it is delicious!

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup strawberry jam or preserves
  • 3/4 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon (for the swirl)

For the Icing:

  • 2 cups powdered sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup fresh strawberries, finely mashed (or strawberry puree)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

Make the Cake:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the melted butter, strawberry jam, buttermilk, eggs, and vanilla extract. Mix until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  5. Pour half the batter into the prepared baking dish. Sprinkle the cinnamon and brown sugar evenly over the batter.
  6. Pour the remaining batter over the cinnamon-sugar layer and use a knife to swirl gently.
  7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.

Make the Icing:

  1. In a medium bowl, beat the powdered sugar and butter until fluffy.
  2. Add the mashed strawberries, vanilla, and salt. Mix until smooth. Adjust the consistency with additional powdered sugar or a splash of milk, if needed.
  3. Spread the icing evenly over the cooled cake.

Notes

  • For a stronger strawberry flavor, use strawberry extract in place of vanilla in the cake and icing.
  • Add sliced fresh strawberries on top for garnish.
  • Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.

Find it online: https://recipe.newsvks.com/strawberry-honeybun-cake-with-strawberry-cream-icing/