Strawberry Honeybun Cake

🍓 Strawberry Honeybun Cake 🍰

Prep Time: 20 mins | Cook Time: 45-50 mins | Total Time: 1 hr 10 mins (+ cooling)
Servings: 12

Ingredients:

🍰 Pound Cake Base:

• 1 cup (2 sticks / 227g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• 3 cups (375g) all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 cup (240ml) whole milk

🍓 Creamy Strawberry Filling:

• 1½ cups fresh strawberries, diced

• 8 oz (225g) cream cheese, softened

• ¼ cup (50g) granulated sugar

• 1 tsp vanilla extract

🍯 Honey Glaze (Optional):

• ½ cup (120ml) powdered sugar

• 2 tbsp honey

• 1-2 tbsp milk (as needed for consistency)

Instructions:

1️⃣ Prep:

• Preheat oven to 325°F (165°C). Grease a 9×13-inch baking pan.

• In a bowl, whisk together flour, baking powder, and salt. Set aside.

2️⃣ Make the Pound Cake Batter:

• In a large bowl, cream butter & sugar until light and fluffy (~3 mins).

• Add eggs one at a time, mixing well after each. Stir in vanilla.

• Alternate adding dry ingredients and milk, mixing just until combined.

3️⃣ Make the Creamy Filling:

• Beat cream cheese, sugar, and vanilla until smooth. Fold in diced strawberries.

4️⃣ Assemble the Cake:

• Spread ⅔ of the batter into the pan.

• Dollop cream cheese-strawberry filling over the batter, then swirl gently with a knife.

• Spread remaining batter on top (it’s okay if some filling peeks through).

5️⃣ Bake & Glaze:

• Bake 45-50 mins until golden and a toothpick comes out clean.

• Cool 15 mins, then drizzle with honey glaze (if using).

6️⃣ Serve:

• Best enjoyed slightly warm or at room temperature!

💡 Tips:

• For extra gooeyness, add a cinnamon-sugar swirl (mix ½ cup sugar + 1 tbsp cinnamon).

• Swap strawberries for blueberries, peaches, or raspberries.

• Store covered in the fridge for up to 3 days.

Don’t lose this one—it’s a keeper! 😍 Let me know if you try it.