Description
A moist and tender Strawberry Honeybun Cake swirled with honey and cinnamon, studded with juicy strawberries, and finished with a sweet glaze. Perfect for brunch, dessert, or anytime you want a comforting treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- ⅓ cup honey
- 1 ½ cups fresh strawberries, chopped
- 2 cups powdered sugar
- 3 tablespoons milk (for glaze)
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Combine Ingredients: In one bowl, whisk flour, sugar, baking powder, salt, and cinnamon. In another, whisk milk, oil, eggs, vanilla, and honey. Blend wet and dry until just combined.
- Prepare Your Cooking Vessel: Pour half the batter into the baking dish. Sprinkle half the strawberries over the layer. Add remaining batter and top with the rest of the strawberries.
- Assemble the Dish: Gently swirl a knife through the batter to distribute strawberries.
- Cook to Perfection: Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
- Finishing Touches: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle glaze over warm cake.
- Serve and Enjoy: Slice into squares and serve warm or cooled.
Notes
- Let the cake cool slightly before glazing so the glaze soaks in.
- Toss frozen strawberries in flour before adding to the batter to prevent sinking.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 34g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg