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