Milk and Honey loaf cake with vanilla-honey sweetened strawberries and fresh cream

Milk and Honey loaf cake with vanilla-honey sweetened strawberries and fresh cream

A simple and easy honey sweetened buttery cake that is delicious topped with fresh whipped cream and honey-vanilla soaked strawberries.

Milk and Honey loaf cake with vanilla-honey sweetened strawberries and fresh cream

Heather Bowes

Servings

Makes one standard loaf pan

Prep Time

15 minutes

Cook Time

50 minutes

Ingredients

    Cake

    • 2 cups AP flour
    • 1 teaspoon baking soda
    • 1 ½ teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup unsalted butter at room temperature 
    • ½ cup whole milk
    • ½ cup plain yogurt 
    • ½ cup Ben’s honey
    • ½ cup granulated sugar
    • 2 eggs lightly beaten/room temperature 
    • 1 teaspoon vanilla or zest of lemon/orange

    Cream

    • 1 cup cold whipping cream
    • 1 tablespoon sweetener if desired

    Strawberries

    • 16 oz of fresh strawberries - cleaned, tops removed, sliced
    • 1 teaspoon vanilla or seeds of vanilla bean
    • 2 tablespoons Ben’s Honey

    Directions

    1. Combine strawberries, vanilla, and honey in a bowl. Toss them together and press down with a fork occasionally while preparing the cake.
    2. Preheat oven to 350 degrees F. Grease and dust pan with flour.
    3. In one bowl sift together the flour, baking powder, baking soda, and salt.
    4. In another bowl whisk together yogurt, milk, honey, and vanilla (or zest).
    5. Beat the butter with a mixer until smooth, scrape down sides with a spatula.
    6. Gradually add the sugar. Beat together scraping down sides of bowl, until light in color and fluffy (about 3-4 minutes).
    7. At medium speed add eggs gradually until combined.
    8. On low speed, add dry and wet ingredients alternately. Mix until just combined and smooth. Do not over beat.
    9. Scrape down the sides and bottom of the bowl to be sure all is combined before pouring batter into prepared pan. Smooth and lay a few slices of strawberries on top.
    10. Bake 45-50 minutes or until done- a wooden skewer should come out clean. Allow to cool about 10 minutes before removing from pan.
    11. Make whipped cream. Pour cold cream into a cold bowl (add sugar/honey to sweeten if desired) and whisk until double in volume and light and fluffy.
    12. Slice cake and serve topped with fresh whipped cream and the honey-vanilla sweet strawberries.
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