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Cut Strawberry Honey Cake on a board next to cloth, strawberries and milk
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5 from 1 vote

Strawberry Honey Cake with Honey Buttercream {gluten-free}

This Strawberry Honey Cake is a simply stunning loaf cake made with fresh strawberries and sweet local honey baked into the sponge. The texture is moist and full of flavour. Made with a delicious blend of gluten-free flours and finished with a cloud of honey buttercream and fresh strawberries.
Prep Time40 mins
Cook Time1 hr 15 mins
Total Time1 hr 55 mins
Course: Cake
Cuisine: British
Servings: 10 people
Calories: 491kcal


Strawberry Puree

  • 250 g fresh strawberries
  • 25 g honey

Strawberry Honey Loaf Cake

  • 170 g unsalted butter room temperature
  • 100 g caster sugar
  • 2 eggs medium sized*
  • 120 g honey
  • ½ teaspoon vanilla extract
  • 270 g homemade gluten-free flour blend*
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 125 g sour cream

Honey Buttercream

  • 100 g unsalted butter room temperature
  • 165 g icing sugar
  • 50 g honey
  • 50 g sour cream
  • teaspoon salt
  • Fresh strawberries to decorate


Strawberry Puree

  • Blend the strawberries and the honey until a very thin liquid puree has formed.
  • Pour the puree into a saucepan and heat on a medium simmer for 20-25 minutes until the mixture has reduced by ⅔. Keep an eye on the puree and stir every so often to stop it from sticking to the bottom of the saucepan. The puree should be thick and not pourable. It should weigh between 90-100g.
  • Place in the fridge to cool whilst you prepare the cake.

Strawberry Honey Loaf Cake

  • Pre-heat the oven to 170°C/160°C fan/gas mark 4 and line and grease a 9 inch loaf tin.
  • Cream the butter and sugar together for a couple of 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 ⅓ of the flour to the rest of the cake mixture, mixing well. Then follow with half the sour cream, mix it in then another ⅓ of the flour, the rest of the sour cream then the last third of the flour. Mix until the batter has just combined.
  • Spread ¼ of the cake mixture into the bottom of the baking tin. Dollop ⅓ of the strawberry puree over the cake mixture and swirl with a skewer. Repeat twice more, finishing with a smooth layer of cake mixture.
  • Place in the oven and bake for 55-60 minutes.
  • Cool the cake on a wire rack completely before decorating with the buttercream.

Honey Buttercream

  • Beat the butter and sugar together until light and fluffy – about 3-4 minutes.
  • Pour in the honey, sour cream and salt and mix until completely combined.
  • Use a palette knife to spread the buttercream thickly on top of the cake.
  • Decorate with extra strawberries and a drizzle of honey.




This recipe uses UK sized medium eggs (60g each with shell). These are often classified as large eggs in the US.

Gluten-Free Flour

  • This recipe was developed using this >>> Homemade Gluten-Free Flour Blend <<< 
  • Either use 170g of this blend or you can break down the ratios as follows: 58g sweet rice flour, 41g sorghum flour, 37g oat flour, 34g tapioca flour.
  • Do not use any other gluten-free flour otherwise this recipe will not work.
  • Substitutions for individual flours are given in the original post for this blend >>> Homemade Gluten-Free Flour Blend.

How to store

  • If you want to make the cake ahead of time I recommend making the loaf sponge and keeping in an airtight tin in a cool dark place at room temperature. You can make it up to 2 days before decorating.
  • After the cake has been decorated it is best stored in the fridge in an airtight container for up to 3 days.

How to freeze

This cake can be frozen before you add the buttercream. Wait until it’s fully cooled then wrap in plastic wrap and aluminium foil to ensure no spoilage. The cake can be frozen for up to 2 months.
Defrost overnight at room temperature before unwrapping and decorating.

Ingredient measurements

  • Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
  • US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

  • Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
  • Please seek a professional nutritionist’s advice for further clarification.
    The nutrition serving is for 1 slice of cake, assuming the pie is cut into 10 servings.


Calories: 491kcal | Carbohydrates: 63g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 223mg | Potassium: 130mg | Fiber: 3g | Sugar: 45g | Vitamin A: 834IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 1mg