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Preheat oven to 375°F with rack in middle. Butter and flour an 8-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt.
Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, being careful not to over-mix.
Spoon batter into pan, smoothing top with a spoon. Scatter berries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.
Bake until cake is golden and a cake tester/toothpick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool until room temperature.
While cake bakes, toss chopped strawberries with 1 teaspoon honey and let sit and get juicy for at least an hour.
Using a cold bowl and cold beaters, whip the cream until stiff and stir in the remaining teaspoon of honey. Spread the whipped cream over the top of the cake and top with the macerated berries.