Description
This Strawberry Honeybun Cake is a delightful dessert featuring a moist and tender cake layered with a creamy, dreamy strawberry icing. It’s the perfect sweet treat for any occasion!
Ingredients
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup milk
– 1 cup fresh or frozen strawberries, diced
– 4 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 3 cups powdered sugar
– 1/4 cup fresh strawberries, diced
Instructions
1. – Preheat oven to 350°F. Grease and flour a 9×13 inch baking pan.
2. – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. – In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. – Alternate adding the flour mixture and milk to the butter mixture, mixing just until incorporated. Fold in the diced strawberries.
5. – Pour the batter into the prepared baking pan and spread evenly.
6. – Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely.
7. – For the icing, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and beat until creamy. Fold in the diced strawberries.
8. – Spread the icing over the cooled cake. Refrigerate until ready to serve.
Notes
Store any leftover cake covered in the refrigerator for up to 5 days. Can be frozen for up to 2 months.
- Prep Time: 20
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American