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Strawberry Honeybun Cake Recipe

A slice cut from a strawberry honeybun cake, revealing whole strawberries inside and topped with a thick, bright pink glaze.
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Make this moist, sweet Strawberry Honeybun Cake from scratch, featuring a cinnamon swirl and a sticky strawberry glaze. This is a perfect weekend baking project for brunch or dessert.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1 cup fresh or frozen strawberries, finely chopped
  • For the Glaze: 2 cups powdered sugar
  • 1/4 cup strawberry puree (from about 1/2 cup fresh strawberries)
  • 2 tablespoons milk or cream
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or bundt pan.
  2. In a large bowl, cream together the softened butter, granulated sugar, and vanilla extract until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  3. In a separate bowl, whisk together the flour and baking powder.
  4. In a small bowl, mix the buttermilk. Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined. Do not overmix.
  5. In a small bowl, mix the brown sugar and cinnamon together for the swirl. Gently fold the chopped strawberries into about two-thirds of the cake batter.
  6. Pour half of the strawberry batter into the prepared pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Top with the remaining strawberry batter. Use a knife to gently swirl the layers once or twice.
  7. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  9. While the cake cools, prepare the glaze. Whisk together the powdered sugar, strawberry puree, milk, and lemon juice until smooth. Add more powdered sugar for a thicker glaze or more liquid for a thinner one.
  10. Drizzle the sticky strawberry glaze generously over the cooled cake before slicing and serving.

Notes

  • For the best cinnamon swirl effect, ensure your brown sugar and cinnamon mixture is finely combined before sprinkling.
  • If using frozen strawberries, do not thaw them before adding them to the batter.
  • This cake is delicious served slightly warm with a cup of coffee.

Nutrition

Find it online: https://juliameal.com/strawberry-honeybun-cake-recipe/