3. Create the Cinnamon Swirl:
In a small bowl, mix brown sugar and cinnamon.
Pour half of the cake batter into the prepared baking dish.
Sprinkle the cinnamon-sugar mixture evenly over the batter.
Pour the remaining cake batter on top and gently swirl with a knife for a marbled effect.
4. Bake the Cake:
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before icing.
5. Make the Strawberry Cream Icing:
In a bowl, whisk together powdered sugar, strawberry jam, heavy cream, and vanilla extract until smooth.
If the icing is too thick, add a little more cream; if too thin, add more powdered sugar.
6. Ice the Cake & Serve:
Drizzle or spread the strawberry cream icing over the cooled cake.
Let it set for a few minutes before slicing.
Tips for Success:
Extra Moist? Add 1 tablespoon honey to the batter for more richness.
Want More Strawberry Flavor? Add ½ cup diced fresh strawberries to the batter.
Storage: Keep covered at room temperature for 2 days or refrigerate for up to 5 days.
Why You’ll Love It:
This Strawberry Honeybun Cake is a fun, fruity spin on a classic favorite, with warm cinnamon swirls and sweet strawberry icing that make every bite irresistible! 🍓🍰 Perfect for spring, summer, or any time you need a little pink dessert magic!