Strawberry Honey Bun Cake

1. Wash Up!

2. Make the cake batter: Preheat the oven to 325°F. Grease a 13- x 9-inch baking pan with vegetable shortening. Combine the cake mix, sour cream, oil, water, eggs, and vanilla in a heavy-duty stand mixer. Beat for 2 minutes or until the batter is smooth.

3. Make the filling: Combine the dried strawberries, granulated sugar, and lemon zest in the bowl of a food processor. Process until the mixture becomes a fine powder.

4. Bake the cake: Spread half of the batter into an even layer in the prepared pan. Sprinkle with the strawberry dust. Dollop the remaining batter on top and carefully spread to cover the filling. Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let cool completely in the pan.

5. Make the glaze: Heat the jam in the microwave on HIGH for 15 to 30 seconds or until melted. Whisk together the melted jam, whipped honey, lemon juice, and powdered sugar in a medium bowl until smooth. Add a few drops of food coloring, if desired.

To Serve: Pour the glaze over the cooled cake and spread to cover evenly. Garnish with strawberries and edible flowers, if desired, and cut into squares.

Pro Tip: Use an ice cream scooper to spread the thick batter evenly in the pan. A small offset spatula also makes easy work of spreading.

Table Talk: It’s the first warm, sunny day of the year. How are you going to celebrate?