Description
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.
- Freeze without glaze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
