Can I freeze this strawberry honeybun cake?

Absolutely! Freeze the cake without icing for up to 2 months - wrap it tightly in plastic wrap then foil. Thaw overnight in the fridge before adding the strawberry icing. The icing itself doesn't freeze well, so make that fresh when ready to serve.

What if I don't have fresh strawberries?

Frozen strawberries work in a pinch - just thaw and pat them dry really well to remove excess moisture. You can also use strawberry jam in the batter (about 1/2 cup), though the texture will be different. The cake will still taste delicious!

My icing is too runny - how can I fix it?

This happens if the cream cheese was too warm. Pop the bowl in the fridge for 15 minutes, then beat in more powdered sugar (1 tbsp at a time) until thickened. If you're in a hurry, a pinch of cornstarch can help stabilize it.

Can I make this into cupcakes instead?

Yes! Fill lined cupcake tins 2/3 full and bake for 18-22 minutes. The strawberry icing pipes beautifully on top - just make it slightly stiffer for decorating. You'll get about 18 perfect honeybun cupcakes.

Why did my cake sink in the middle?

This usually means either the oven temperature was too low or you opened the door too early. Also check your baking powder - if it's old, it won't give enough lift. Don't worry though - a sunken cake still tastes amazing with that creamy strawberry icing!

Strawberry Honeybun Cake with Dreamy Icing (Heavenly!) Moist

Name: Moist Strawberry Honeybun Cake with Dreamy Icing (Heavenly!)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1/2 cup honey; 1/2 cup butter, softened; 2 eggs; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 cup milk; 1 cup fresh strawberries, chopped; 1 cup powdered sugar; 1/4 cup cream cheese, softened; 2 tbsp strawberry jam

Description

A delicious cake with honeybun flavors and creamy strawberry icing.

Ingredients

2 cups all-purpose flour
1 cup sugar
1/2 cup honey
1/2 cup butter, softened
2 eggs
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 cup milk
1 cup fresh strawberries, chopped
1 cup powdered sugar
1/4 cup cream cheese, softened
2 tbsp strawberry jam

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Instructions

Preheat oven to 350°F (175°C). Grease a baking pan.
Mix flour, sugar, baking powder, and baking soda in a bowl.
In another bowl, beat butter, honey, eggs, and vanilla until smooth.
Gradually add dry ingredients to the wet mix, alternating with milk.
Fold in chopped strawberries.
Pour batter into the pan and bake for 30-35 minutes until golden.
Let it cool. For icing, beat cream cheese, powdered sugar, and strawberry jam until smooth.
Spread icing over the cooled cake.

Notes

Use fresh strawberries for the best flavor.
Let the cake cool completely before icing.
Store leftovers in the refrigerator.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American