Step 1

Blend the strawberries and the honey until a very thin liquid puree has formed.

Step 2

Pour the puree into a saucepan and heat on a medium simmer for 20-25 minutes until the mixture has reduced by 2/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.

Step 3

Place in the fridge to cool whilst you prepare the cake.

Step 4

Pre-heat the oven to 170°C/160°C fan/gas mark 4 and line and grease a 9 inch loaf tin.

Step 5

Cream the butter and sugar together for a couple of minutes until pale and fluffy.

Step 6

Add the eggs one at a time until fully combined.

Step 7

Pour in the honey and mix well, then the vanilla extract.

Step 8

In a separate mixing bowl whisk the flour, baking powder and salt together.

Step 9

Add 1/3 of the flour to the rest of the cake mixture, 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.

Step 10

Spread 1/4 of the cake mixture into the bottom of the baking tin. Dollop 1/3 of the strawberry puree over the cake mixture and swirl with a skewer. Repeat twice more, finishing with a smooth layer of cake mixture.

Step 11

Place in the oven and bake for 55-60 minutes.

Step 12

Cool the cake on a wire rack completely before decorating with the buttercream.

Step 13

Beat the butter and sugar together until light and fluffy – about 3-4 minutes.

Step 14

Pour in the honey, sour cream and salt and mix until completely combined.

Step 15

Use a palette knife to spread the buttercream thickly on top of the cake.

Step 16

Decorate with extra strawberries and a drizzle of honey.