honey buttercream

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.

Strawberry Honey Cake with Honey Buttercream {gluten-free}

strawberries

g honey

unsalted butter (room temperature)

g caster sugar

eggs (medium sized*)

honey

vanilla extract

gluten-free flour blend*

baking powder

½ teaspoon bicarbonate of soda

salt

sour cream

g unsalted butter (room temperature)

165 g icing sugar

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 2/3. 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 Puree

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 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.

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.

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

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

Strawberry Honey Loaf Cake

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.

Honey Buttercream

https://mediavine-res.cloudinary.com/video/upload/t_original/v1652349978/w7fvgwkpdfypmxf402mr.mp4

Strawberry Honey Cake with Honey Buttercream {Gluten-Free}

This easy honey buttercream frosting is super smooth, creamy, and has a sweet honey flavor. All you need is 4 ingredients in order to make and would be perfect on different cupcakes and cakes!

Easy Honey Buttercream Frosting

unsalted butter, room temperature (2 sticks)

sugar

In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, honey, and vanilla extract and mix on low speed until combined (about 30 seconds).

Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).

Use it to frost your cupcakes, cake, or even quick breads!

Loved this recipe. I think the raw honey cuts the sweetness a bit ! Added a little more powdered sugar. Perfect !

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Top 2 honey buttercream recipes from across the web

The most viewed honey buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Strawberry Honey Cake with Honey Bu...

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The most viewed honey buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine