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A beautiful summer inspired Strawberry Honey Cake.
It was an exciting moment this week when I found the first of the British strawberries in the supermarket. I love their newly prolonged season, especially since I never get bored of a strawberry. As Spring moves into Summer the taste of the strawberries evolve meaning you get a little bit of something different as the seasons progress.
These strawberries I took home this week were sweet and juicy. It was excellent forward thinking on my part that I had picked up a couple of punnets as the first one was unashamedly eaten during the prepping stages of baking this cake.
I couldn’t help but pair this cake with honey, I have been collecting local honey from all the little farm shops and farmer’s markets I have been visiting these past few months so I have quite the larder full. I chose a light clear floral honey for the cake and baked it into the batter along with some sour cream to add density and offset the sweetness. I then topped the cake in the same way, a simple buttercream which I then imbued with more of the honey and sour cream.
Strawberry Honey Cake is a perfect teatime treat, enjoyed out in the garden with the distant sound of a lawnmower buzzing in the background. Although it did lead me to contemplate what a sorry state my garden is actually in at the moment and fret over the grassless lawn and ghostly pots of long gone plants so it wasn’t the perfect idyll.
I regret not drizzling my finished cake with honey as well before I took the photos, the idea only came to me as I was tucking into the cake afterwards. The extra drizzle really lifted the strawberries and accentuated the honey so make sure you don’t forget it like me.
Strawberry Honey Cake
Ingredients
- 170 g unsalted butter room temperature
- 100 g caster sugar
- 2 eggs
- 120 g honey
- ½ teaspoon vanilla extract
- 270 g plain flour *for gluten-free see below
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 200 g sour cream
- 150 g strawberries hulled and chopped into quarters
Honey Buttercream:
- 100 g unsalted butter
- 165 g icing sugar
- 50 g honey
- 50 g sour cream
- pinch of salt
Instructions
- Pre-heat the oven to 170°C and line and grease a 9 inch loaf tin.
- Cream the butter and sugar together for a few minutes until pale and fluffy
- Add the eggs one at a time until fully combined.
- Pour in the honey and mix well, then the vanilla extract.
- In a separate mixing bowl whisk the flour, baking powder and salt together.
- Add 1/3 of the flour to the rest of the cake batter, mixing well. Then follow with half the sour cream, mix it in then another 1/3 of the flour, the rest of the sour cream then the last third of the flour. Mix until the batter has just combined.
- Pour nearly all of the cake batter into the baking tin.
- Puncture the batter with the chopped strawberries in a single layer before spreading on the very last of the cake batter to cover the strawberries.
- Place in the oven and bake for 60-70 minutes. Cool the cake on a wire rack completely before icing.
- For the honey buttercream beat the butter and sugar together until light and fluffy.
- Pour in the honey, sour cream and a pinch of salt and mix until completely combined.
- Using a palette knife spread the buttercream thickly on top of the cake.
- Decorate with strawberries and drizzled honey.
Notes
60g sweet rice flour
45g oat flour
35g millet flour
20g potato starch
15g tapioca flour
Ruby Berry Eton Mess
Sriracha Honey Beef Stir Fry
Jalapeno Honey Courgette Cornbread {Gluten-Free}
Hello, so lovely of you to drop by. I am Georgina. I bake a lot, eat a lot and love writing about my gluten-free kitchen adventures here. I run a gluten-free cake business and have a stall at the local farmer’s market selling my cakes and preserves. I have 2 cats, 1 dog, 1 husband, a delightful toddler who runs me ragged and a newborn baby boy.
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