Strawberry Honeybun Cake with Creamy Strawberry Icing
Strawberry Honeybun Cake with Creamy Strawberry Icing is a luscious dessert that perfectly balances the sweetness of fresh strawberries with a moist, velvety cake. Topped with a creamy strawberry icing, this cake is ideal for any occasion, bringing joy to birthdays, gatherings, or simply as a delightful treat at home. With minimal prep time and straightforward steps, it’s an accessible dessert that will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 cup chopped fresh strawberries
- 2 cups powdered sugar (for icing)
- ½ cup softened butter (for icing)
- ½ cup crushed fresh strawberries (for icing)
Instructions
- Preheat oven to 350°F (175°C) and grease your bundt pan or rectangular baking dish.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, whisk together eggs, milk, and vegetable oil; then mix wet and dry ingredients until just combined.
- Gently fold in chopped fresh strawberries.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- For the icing, beat powdered sugar with softened butter and crushed strawberries; spread over cooled cake.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 25g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg