Decadent Strawberry Honeybun Cake with Strawberry Icing

Serving: Serve this cake on its own or with a scoop of vanilla ice cream for a special treat.

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Variations:
Berry Icing: Try using raspberry or blueberry jam for the icing for a different berry twist.

Nuts: Add chopped walnuts or pecans to the cinnamon swirl for a crunchy texture.

FAQ:
Can I make this cake ahead of time?
Yes, this cake can be baked a day ahead and stored in an airtight container. The icing can be made just before serving.

Can I use frozen strawberries?
Yes, you can use frozen strawberries—just make sure to thaw and drain any excess moisture before adding them to the batter.

Enjoy this Strawberry Honeybun Cake with Strawberry Icing for a flavorful and delightful dessert that will satisfy your sweet tooth and impress your guests!