Ah, Strawberry Honeybun Cake—a soft, sweet, swirly cake with a strawberry twist that’s perfect for breakfast, dessert, or snack! Here’s a simple recipe:
Strawberry Honeybun Cake Recipe
Ingredients:
Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup chopped fresh strawberries
Swirl:
- ½ cup brown sugar
- 1 tbsp cinnamon
- 2 tbsp butter, melted
Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions:
- Preheat oven: 350°F (175°C). Grease a 9×13-inch pan.
- Make the cake batter:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until fluffy. Add eggs and vanilla.
- Alternate adding dry ingredients and buttermilk to the butter mixture. Fold in chopped strawberries.
- Prepare the swirl:
- Mix brown sugar, cinnamon, and melted butter.
- Layer:
- Pour half the cake batter into the pan. Sprinkle half the swirl mixture. Add the remaining batter and top with the rest of the swirl.
- Use a knife to gently swirl the topping into the batter for a marbled effect.
- Bake:
- 35–40 minutes, or until a toothpick comes out clean.
- Glaze (optional):
- Mix powdered sugar, milk, and vanilla. Drizzle over warm cake.
- Serve & enjoy:
- Delicious warm or at room temperature, perfect with coffee or tea!
If you want, I can also give you a “quick one-bowl, 30-minute version” that’s just as soft and strawberry-packed but super fast for busy mornings.
Do you want me to do that?
