This strawberry honeybun cake is a soft, buttery dessert layered with sweet honey flavor and bursts of fresh strawberries. Finished with a light strawberry glaze, it brings together richness and fruity freshness in every bite.
Why You’ll Love This Recipe
This cake stands out for its incredibly moist texture and balanced sweetness. The honey adds a subtle depth, while the strawberries bring a fresh and slightly tangy contrast. It’s simple enough for everyday baking yet special enough to serve at gatherings. The glaze on top ties everything together with a smooth, sweet finish that enhances the strawberry flavor without being overwhelming.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup honey
1 cup fresh strawberries, chopped
For the glaze:
1 cup powdered sugar
2 to 4 tablespoons milk
1/4 cup fresh strawberries, pureed
Directions
Preheat your oven to 175°C. Grease and lightly flour a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and sugar together until light and fluffy. This should take about 3 to 5 minutes using a mixer.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
Gently fold in the honey and chopped strawberries, being careful not to overmix.
Pour the batter into the prepared pan and spread it evenly.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake cools, prepare the glaze by mixing powdered sugar, milk, and strawberry puree until smooth and pourable.
Once the cake has cooled slightly, drizzle the glaze evenly over the top. Allow it to set before slicing and serving.
Servings and timing
This recipe yields approximately 12 servings.
Preparation time: 15 minutes
Baking time: 35 to 40 minutes
Cooling and glazing time: 20 minutes
Total time: about 1 hour 15 minutes
Variations
You can swap fresh strawberries with frozen ones, but be sure to thaw and drain them well before using.
For added texture, consider sprinkling chopped nuts like almonds or walnuts into the batter.
If you prefer a stronger strawberry flavor, add a few tablespoons of strawberry jam into the batter.
A cream cheese glaze can be used instead of the strawberry glaze for a richer finish.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate it for up to 5 days. Allow it to come to room temperature before serving for the best texture.
To reheat, warm individual slices in the microwave for about 10 to 15 seconds.
This cake can also be frozen without the glaze for up to 2 months. Thaw overnight in the refrigerator and glaze before serving.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but make sure they are thawed and drained היט היט to avoid excess moisture in the batter.
What can I use instead of buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready.
Can I make this cake ahead of time?
Yes, you can bake it a day in advance and store it covered. Add the glaze before serving.
Why is my cake dense?
Overmixing the batter or using cold ingredients can result in a dense texture.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect the cake’s texture and moisture.
What type of honey works best?
Mild, light-colored honey works best so it doesn’t overpower the strawberry flavor.
Can I use whole wheat flour?
You can substitute part of the flour with whole wheat, but the texture may become denser.
How do I prevent the strawberries from sinking?
Toss the chopped strawberries lightly in flour before folding them into the batter.
Can I double this recipe?
Yes, simply double the ingredients and use a larger pan or bake in two separate pans.
Conclusion
This strawberry honeybun cake is a delightful blend of sweetness, softness, and fruity flavor. It’s easy to prepare and versatile enough to suit different preferences. Whether served as a dessert or a special treat, it’s a recipe that brings comfort and a touch of elegance to any table.
A soft and buttery strawberry honeybun cake layered with sweet honey flavor and fresh strawberries, finished with a smooth strawberry glaze. This moist dessert is perfect for gatherings or everyday indulgence.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup honey
1 cup fresh strawberries, chopped
1 cup powdered sugar
2 to 4 tablespoons milk
1/4 cup fresh strawberries, pureed
Instructions
Preheat the oven to 175°C (350°F) and grease a 9×13-inch baking pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each, then stir in vanilla extract.
Gradually add dry ingredients alternating with buttermilk, mixing until just combined.
Gently fold in honey and chopped strawberries.
Pour batter into the prepared pan and spread evenly.
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
While cooling, mix powdered sugar, milk, and strawberry puree to form a glaze.
Drizzle glaze over the slightly cooled cake, allow to set, then slice and serve.
Notes
Use thawed and drained frozen strawberries if fresh are unavailable.
Toss strawberries in a bit of flour to prevent sinking.
Substitute buttermilk with milk and lemon juice if needed.
Add chopped nuts for extra texture.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
