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!
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream the softened butter until smooth; add eggs one at a time, mixing well after each.
- Gradually combine dry ingredients with the wet mixture while alternating with milk until just incorporated.
- Gently fold in the chopped strawberries.
- 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.
- For icing, beat together butter and powdered sugar until creamy; add strawberry puree until smooth.
- 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