Irresistible Strawberry Honeybun Cake with Creamy Icing

Strawberry Honeybun Cake with Creamy Strawberry Icing is an enchanting dessert that dances on your taste buds like a summer breeze. Imagine biting into a moist, fluffy cake, bursting with sweet strawberry flavor and topped with an irresistible creamy icing that will make your heart sing.

This delightful creation brings back memories of family gatherings and sunny picnics, where laughter filled the air while we indulged in this sweet treat. Whether it’s a birthday party, potluck, or just a Tuesday that needs some sweetness, this cake is sure to be the star of the show. Get ready for an explosion of flavor that will have you reaching for seconds!

Ingredients for Strawberry Honeybun Cake with Creamy Strawberry Icing

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use quality all-purpose flour for a light and fluffy texture in your cake.

• Granulated Sugar: Sweeten things up! Sugar adds moisture and flavor to the cake.

• Baking Powder: Essential for rising the cake; ensure it’s fresh for best results.

• Salt: Just a pinch enhances the sweetness and balances flavors beautifully.

• Unsalted Butter: Softened butter adds richness; if you’re feeling fancy, use European-style butter!

• Eggs: Large eggs add structure; they also help create that lovely moist crumb.

• Milk: Whole milk gives your cake moisture; substitute with almond or oat milk if you prefer!

• Fresh Strawberries: The star of our show—use ripe strawberries for maximum flavor!

For the Creamy Strawberry Icing:

• Powdered Sugar: This sweet ingredient helps create that luscious icing consistency we all adore.

• Butter: Softened butter blends well with powdered sugar, giving the icing its creamy texture.

• Strawberry Puree: Blend fresh strawberries until smooth to infuse your icing with delightful fruitiness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Strawberry Honeybun Cake with Creamy Strawberry Icing

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or cake pan—trust me; you want to ensure that beautiful cake comes out easily!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. This creates the foundation of our fluffy cake.

Step 3: Cream Butter and Eggs

In another bowl, beat softened butter until creamy. Add eggs one at a time, mixing well after each addition. This step ensures you have a rich texture.

Step 4: Combine Mixtures

Gradually add your dry mixture into the wet mixture while alternating with milk. Mix until just combined—overmixing can lead to dense cake!

Step 5: Fold in Strawberries

Gently fold in chopped fresh strawberries into your batter. The sweet chunks will create little pockets of joy throughout your cake.

Step 6: Bake

Pour your batter into the prepared pan and bake for about 30-35 minutes or until a toothpick inserted comes out clean. Let it cool before transferring it onto a wire rack.

Step 7: Prepare Icing

While the cake cools, whip up that dreamy strawberry icing by combining softened butter and powdered sugar in a bowl. Slowly add strawberry puree until smooth and creamy.

Step 8: Ice Your Cake

Once cooled completely, drizzle or spread your creamy strawberry icing atop the cake! This is where it gets real—take a moment to appreciate how beautiful it looks!

Transfer slices onto plates and watch everyone’s eyes light up when they take their first bite! Enjoy every morsel of this Strawberry Honeybun Cake with Creamy Strawberry Icing—it’s pure bliss on a plate!

Perfecting the Cooking Process

Start by preparing the cake batter, then bake while you whip up the creamy strawberry icing. This sequence keeps everything fresh and ensures that your icing is ready when the cake cools, making assembly a breeze.

Add Your Touch

Feel free to swap out strawberries for blueberries or raspberries if you’re feeling adventurous. You can also add a splash of lemon juice to the icing for a zesty twist or fold in some chopped nuts for added crunch.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it and consume within a week. Serve chilled or at room temperature for the best flavor.

Sharing this recipe always brings back memories of my first attempt when my friends devoured it in minutes. Their smiles were priceless—definitely made me feel like a baking rockstar!

FAQs

What is Strawberry Honeybun Cake with Creamy Strawberry Icing?

Strawberry Honeybun Cake with Creamy Strawberry Icing is a delightful dessert that combines layers of moist cake and sweet strawberries. The cake is infused with strawberry flavor, making it perfect for any occasion. Topped with a creamy icing, this recipe avoids pork, alcohol, and animal-derived gelatin while still delivering rich taste. It’s easy to make and will impress both family and friends at gatherings.

How can I make the icing for my Strawberry Honeybun Cake?

To create the creamy icing for your Strawberry Honeybun Cake, start by mixing cream cheese and butter until smooth. Gradually add powdered sugar while incorporating strawberry juice for flavor and color. Once you’ve reached a desired consistency, spread the icing generously over the cooled cake. This icing complements the cake perfectly and enhances its vibrant strawberry flavor without using any animal products.

Can I substitute ingredients in Strawberry Honeybun Cake?

Yes, you can customize this Strawberry Honeybun Cake to suit your preferences. For example, if you’re looking for a gluten-free option, consider using almond flour or a gluten-free all-purpose flour blend. Additionally, you can replace sugar with natural sweeteners like agave syrup or honey. These substitutes maintain the flavor while ensuring everyone can enjoy this delicious treat without compromising on dietary needs.

How should I store leftover Strawberry Honeybun Cake?

To preserve the freshness of your Strawberry Honeybun Cake with Creamy Strawberry Icing, store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within three to four days but can last up to a week if properly sealed. If you want to keep it longer, consider freezing individual slices wrapped in plastic wrap and foil. Just thaw them when you’re ready to enjoy another slice!

Conclusion for Strawberry Honeybun Cake with Creamy Strawberry Icing

In conclusion, making a Strawberry Honeybun Cake with Creamy Strawberry Icing is straightforward and rewarding. This dessert allows you to delight in luscious strawberry flavors while adhering to dietary preferences by avoiding pork and alcohol-based ingredients. The creamy icing elevates every bite, making it an ideal choice for gatherings or family treats. With simple substitutions available, this cake promises satisfaction for everyone who tries it!

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Strawberry Honeybun Cake with Creamy Strawberry Icing

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• Author: Amelia
• Total Time: 55 minutes
• Yield: Serves approximately 16 slices 1x

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Description

Strawberry Honeybun Cake with Creamy Strawberry Icing is a delightful dessert that captures the essence of summer in every bite. This moist and fluffy cake, infused with fresh strawberries, is topped with a luscious creamy icing, creating a perfect balance of sweetness that’s sure to impress at any gathering. Whether it’s for a birthday celebration or a casual afternoon treat, this showstopper will have your guests coming back for seconds!

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Ingredients

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• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 cup whole milk
• 2 cups fresh strawberries, chopped
• 3 cups powdered sugar
• ½ cup butter, softened
• ½ cup strawberry puree

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Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, cream the softened butter until smooth; add eggs one at a time, mixing well after each.
4. Gradually combine dry ingredients with the wet mixture while alternating with milk until just incorporated.
5. Gently fold in the chopped strawberries.
6. Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Let cool on a wire rack.
7. For icing, beat together butter and powdered sugar until creamy; add strawberry puree until smooth.
8. Once the cake is completely cooled, frost with the creamy strawberry icing.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (70g)
• Calories: 295
• Sugar: 28g
• Sodium: 120mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 50mg