Strawberry Honey Cake

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

A beautiful summer inspired Strawberry Honey Cake.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Cake
Cuisine: British
Servings: 10 people
Calories: 513kcal


  • 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
  • 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


  • 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.


* For a gluten-free version of the cake, substitute the plain flour for a blend of:
60g sweet rice flour
45g oat flour
35g millet flour
20g potato starch
15g tapioca flour


Calories: 513kcal | Carbohydrates: 63g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 104mg | Sodium: 154mg | Potassium: 170mg | Fiber: 1g | Sugar: 42g | Vitamin A: 880IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 1.6mg