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Strawberry Honeybun Cake with Creamy Strawberry Icing

Strawberry Honeybun Cake with Creamy Strawberry Icing is a delightful dessert that brings the essence of summer to your table. This moist and fluffy cake features bursts of fresh strawberries throughout, topped with a rich, creamy icing that adds an irresistible finish. Perfect for birthdays, picnics, or family gatherings, this treat is sure to impress both in taste and appearance.

  • Total Time: 1 hour 5 minutes
  • Yield: Serves approximately 12 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter (softened)
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup fresh strawberries (chopped)
  • 2 cups confectioners' sugar
  • ½ cup unsalted butter (softened)
  • ½ cup fresh strawberries (pureed)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
  2. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, cream softened butter until fluffy; add eggs one at a time and mix in milk.
  4. Combine dry ingredients with wet ingredients until just mixed; gently fold in chopped strawberries.
  5. Pour batter into the prepared pan and bake for 40–45 minutes or until a toothpick comes out clean.
  6. For the icing, beat together softened butter and confectioners' sugar; gradually add pureed strawberries until smooth.
  7. Once the cake cools, spread the icing generously on top.
  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (100g)
  • Calories: 310
  • Sugar: 30g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 50mg

Keywords: Feel free to experiment with different fruits like blueberries or raspberries for added flavor. Use almond milk for a dairy-free version. Store leftover cake in an airtight container for up to three days.