Description
A moist, honey-infused cake topped with creamy strawberry icing made from real berries, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup honey
- 1 cup whole milk
- 2 tsp vanilla extract
- 2 cups fresh strawberries, hulled and chopped
- 4 cups powdered sugar
- ½ cup unsalted butter, softened
- 3–4 tbsp strawberry purée
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract (for icing)
- 1 tsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Mix in honey and vanilla extract.
- Add dry mixture in three parts, alternating with milk, beginning and ending with dry mixture. Mix until just combined.
- Pour batter into prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then transfer to wire rack to cool completely.
- For icing: Purée strawberries and strain if desired. Beat butter until creamy, then gradually add powdered sugar. Mix in strawberry purée, heavy cream, vanilla extract, and lemon juice until smooth and spreadable.
- Spread icing over cooled cake and let it slightly drip over edges for a rustic look.
Notes
For best flavor, use ripe, juicy strawberries. Ensure cake is completely cool before icing to prevent melting.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: honeybun cake, strawberry icing, honey cake, dessert recipe, homemade cake