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Did you know it’s strawberry season?
I always used to think strawberries were a summer thing, and they totally are, but apparently they come into season in the spring and continue on through the summer. YES!!
I love a good strawberry. Well, I actually love any berry and pretty much any fruit, but you guys already know that by now….ahh sorry if I’m always shoving fruit in your face.
Anyway, since I promised no rambling today, after Friday’s long as ever, weird as ever story, I am just going to focus on this delicious and pretty, almond honey cake with strawberry ripple cream.
Oddly, this is another non-chocolate sweet recipe for me. I cannot believe how many non chocolate recipes I have been doing lately (could my chocolate cravings be subsiding as I age? Nah!), but spring just has me craving lighter sweets. Plus, I’m really loving trying “new to me” things, and this cake is definitely a new to me thing. Granted, I actually think of this as more of a brunch recipe than a dessert, but it is still sweet. Feel free to present this cake as you like, but either way, I think it would be perfect for your Mother’s Day brunch.
So, I am in love with this combo of almonds and honey. First, I love honey and its natural sweetness. Anytime I can use it in place of sugar, I do. This is probably why I also love Almond Breeze Almondmilk Hint of Honey Vanilla . It’s pretty much like having a super healthy, sweet snack right at your fingertips. Like seriously, this milk and a warm chocolate chip cookie???
Perfection. Try it and you will see.
I will not lie, the flavors in this cake were totally inspired by the hint of honey almond milk. I basically just turned the flavors into a cake and added some strawberry cream.
Simple and delicious.
The cake is beyond moist due to the fact that it literally gets a soaking of honey once it comes out of the oven. Side note: Ahh…having the willpower to not even try (test?) that warm honey soaked cake was maybe the hardest thing ever. Just prepare yourselves, and if you cave, well no judging here.
The nice thing about this cake is that you can adjust the sweetness level to your liking simply by adding more or less honey. So if you are thinking of this as more of a brunch thing, you can go a little lighter. Dessert, a little heavier. It’s really just whatever you are feeling.
Ok and that cream!! Oh it’s the perfect compliment to this sweet cake. I made it using a little creme fresh because I wanted to be all fancy, but it made the cream just so special. And with those fresh strawberries swirled in, well it’s literally the perfect icing on the cake.
Sorry that’s kind of cheesy, but it’s true!
Oh and before I go, please ignore my oversized Von Zipper t-shirt in these photos…it’s my younger brothers and well, it was just a cozy, wear warm clothes (snowy), kind of day. That and I REALLY need some new clothes!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
And now we eat cake…for breakfast…snack or whenever. Cake all the time!
I made this cake when you first posted the recipe! It was delicious and very easy to make. Everyone loved it. Thanks so much!
SO excited you loved the cake!! Thanks so much for making it and letting me know! Made my day! 🙂
this recipe looks really nice and ill have to try it soon
just a note though, those look like buttercups youre using as decoration/garnish on top there. i wouldnt recommend using those as such on food because they can be very poisonous and cause rashes just by touching them too much, so you may want to use avoid putting them near your food like that.
Just such a beautiful cake Tieghan, and these photos are wonderful. I love the more intimate ‘behind the scenes’ styling! I can’t wait to try this cake, and I’m so lucky my parents live down the road from a strawberry farm 🙂
Your photography is gorgeous, as is this cake. Beautiful job.
Soaking cake in sweetness, is there anything better? Great idea on how to use almond milk. I love the Blue Diamond flavors, they’re great for baking and cooking.
This looks soooo yummy! Strawberry season is the best. But I’ve never seen creme fresh in the store. Would sour cream work okay?
Your photos are always gorgeous, but you knocked it out of the park on this post! I can almost taste and smell that cake just from looking at your lovely photos. Can’t wait to bake this!
This is such a striking cake, Tieghan! Almond is one of my favorite flavors in desserts, so I’m totally on board here. Also, I noticed the t-shirt and was dying to know what it said on there… so thanks for pointing that out. 🙂
My family never pushed fruit when I was growing up so I barely ever had any. When I started working at whole foods I began eating more fruit in one day than I had in the past 20 years combined. Delicious. Keep these recipes coming. 🙂
This cake looks fantastic and your photos are stunning! I also think it’s awesome that you are wearing your little brother’s t-shirt. It’s the icing on the cake. 🙂
Hi,
Thanks for the recipe, it looks delicious and I am not even much of a fan of almond milk. One question, if I were to bake this recipe as patty cakes, do you have any thoughts regarding for how long?
Thanks again
Your photos are gorgeous!
This is such a crazy-yummy cake!! I love the almond base.
This is seriously the prettiest cake, Tieghan! I adore that strawberry topping! 🙂
The cake looks and sounds delicious! I look forward to trying your recipe in a gluten free/dairy free version (my boys are intolerant) – the combination of almond, honey, and strawberries are irrestible! Pinned!