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Strawberry Honeybun Cake

Strawberry Honeybun Cake Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1/2 cup packed brown sugar
  • 1 tbsp ground cinnamon
  • 1/2 cup finely diced fresh strawberries
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1 to 2 tbsp milk or water, as needed

Method
 

  1. Heat the oven to 350°F (175°C) and butter a 9x13-inch baking dish. Beat the butter and granulated sugar until light, about 2 minutes. Add eggs and vanilla, then alternate adding the flour mixture (flour, baking soda, salt) with buttermilk, mixing just until combined.
  2. Combine brown sugar and cinnamon. Spread half the batter in the pan, sprinkle with half the cinnamon sugar, then top with remaining batter and remaining cinnamon sugar. Swirl with a knife about 4 or 5 times to create ribbons.
  3. Bake for 25 to 30 minutes until a toothpick comes out with a few moist crumbs. Cool in the pan for 15 minutes.
  4. Mash the strawberries in a bowl, then stir in the powdered sugar and vanilla. Add milk or water a teaspoon at a time until the glaze is thick but pourable.
  5. Pour the glaze over the completely cooled cake and let it set for 10 minutes before slicing.

Notes

If you like extra strawberry flavor, fold 1/2 cup small-diced fresh strawberries into the batter before layering. The cake is even better the next day; store it covered at room temperature for up to 2 days or in the fridge for up to 5.