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Strawberry Honey Bun Cake with Sticky Glaze

A bundt-style strawberry honeybun cake drizzled with white glaze, sitting on a white plate with one slice cut out.
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Make this moist Strawberry Honey Bun Cake from scratch for a sweet breakfast or dessert. It features a tender strawberry cake base and a thick, sweet honey bun style glaze.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon strawberry extract
  • 1 cup buttermilk
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries, finely chopped
  • 1/2 cup strawberry jam or preserves
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 1/4 cup melted butter
  • For the Glaze: 2 tablespoons milk or cream
  • For the Glaze: 1 teaspoon strawberry extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and strawberry extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  6. Gently fold in the finely chopped fresh strawberries and the strawberry jam.
  7. Spoon the batter evenly into the prepared bundt pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  10. While the cake cools, prepare the glaze: Whisk together the powdered sugar, melted butter, milk, and strawberry extract until smooth and thick.
  11. Drizzle the sticky strawberry glaze generously over the cooled cake. Allow the glaze to set before slicing and serving this easy strawberry breakfast cake.

Notes

  • For a richer strawberry flavor, you can substitute 1/2 cup of strawberry puree for the buttermilk.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This cake tastes best when served the day it is made, as the glaze keeps it very moist.

Nutrition

Find it online: https://hearthbite.com/strawberry-honeybun-cake-recipe/