Description
A tender, cinnamon‑swirled strawberry honeybun cake topped with luscious strawberry‑cream icing—perfect for brunch, dessert, or family gatherings.
Ingredients
- 2 cups all‑purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup diced fresh strawberries
- ½ cup brown sugar + 1 tbsp ground cinnamon (for swirl)
Strawberry Cream Icing:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 2 tbsp pureed fresh strawberries
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×13″ pan and line with parchment for easy slicing.
- Whisk flour, baking powder, and salt together.
- Cream butter and sugar until fluffy; beat in eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk to wet mixture until smooth.
- Gently fold in diced strawberries.
- Pour half the batter into the pan. Sprinkle cinnamon‑sugar evenly.
- Spoon remaining batter over, then swirl with a knife to create honeybun pattern.
- Bake 30–35 min, until a toothpick comes out with a few moist crumbs.
- Meanwhile, beat icing ingredients until smooth and pale pink.
- When cake is warm (not hot), spread icing over top and let it settle into the swirls.
- Cool 20 min before slicing into 12–15 bars.
Notes
- Frozen strawberries? Thaw, drain, and pat dry to prevent extra moisture.
- Dairy‑free icing: Use vegan cream cheese and butter.
- Gluten‑free option: Swap a 1:1 gluten‑free flour blend with no other changes.
- Swirl tip: Swirl gently and not too deeply to preserve cinnamon patterns.
Nutrition
- Serving Size: 1 bar (approximately)
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
