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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!
Thank you for recipe !!! Delicious cake,easy direction,great website. MasterCakes
Thank you so much!
I made this cake this past weekend and it was an absolute hit! It was perfectly balanced and lovely as the seasons are starting to change. There was one slice left over which was left for the host and I got a call the next day saying it was INSANELY delicious the next day. They recommended to make a day in advance as the flavors transformed overnight. I will definitely be making again. Great twist on the traditional honey cake!
Thank you so much Alison! I am so glad you loved this cake!!
Hi again! I just wanted to update you on the cake! 1. Incidentally my 3 year old is obsessed with watching your baking videos. So, I noticed what you do with the parchment paper and it worked out great. 2. I actually made a little strawberry puree and gently mixed it into the whipped cream to give it a slight pink color but not too much so it wouldn’t water the cream down. I also sliced my strawberries for the top, for practical reasons. 3. When I cut into the cake I nearly panicked because I thought the cake was uncooked. But, sweet sigh of relief, I remembered that the cake is soaked in honey (duh!) and everyone raved. This cake was a huge cake and I can’t wait to make it again. Thank you!!!!!!!!!!
Thank you so much Kristen! I am so glad you loved this!
Hi Tieghan! I’m planning on making this cake for a dinner party this Friday night. I do have kind of a silly question though. Where it says to line a cake pan with parchment paper: am I cutting it to size or am I just laying an oversized sheet over the pan and it will just fit in the pan once it’s weighed down by the batter? I’ve seen this in other recipes and I’m also wondering why this is better than just greasing the pan? Please, forgive my ignorance and enlighten me! I’ll let you know how the cake comes out. Thank you!!
Hi Kristen! I like to cut the paper to fit inside the cake pan so it lays on the bottom. This really helps to release the cake from the pan after baking. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hello Tieghan. This looks like a lovely cake but I believe you’ve forgotten to mention the amount of salt in the cake batter and how much vanilla is needed in the strawberry cream. I love your blog by the way. It’s such an inspiration – from your photography, recipes, design and writing (of which your personality certainly shines through). Keep up the wonderful work. I look forward to seeing more of it. Cheers from the land Down Under!
HI Quinn! So sorry for the trouble. Recipe is all fixed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi! I tried to bake this beautiful cake and everything was going swimmingly until it hit the oven. The toothpick was coming out clean, so I took the cake out and when I poked the center with the chopstick, it was still quite liquidy, even though the sides were definitely baked. So I stuck it back in the oven and the center kept rising so the sides ended up short and a tad overcooked by the time the cake was finished. Do you have any recommendations? When we cut the dome off the cake at the end, that part was cooked just right and it was delicious!
Thanks so much!
Hmm, that is very odd. It is possible your oven runs a little hot. Try reducing the oven temp by 25 degrees and cooking the cake 5-10 minutes longer. This might help to evenly cook the cake better. Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂
I made this cake for my brother’s birthday and am going to make it again for a friend. I’ve said before that I love every recipe that you make and this is one of them! Perfect combination of flavors and if the cake doesnt contain chocolate then I dont really want it too sweet and this fits that profile. Keep it up!
Thank you Casey! I am so thrilled you enjoyed this cake and I hope it turns out great for your friend!
I made this recipe last night for my in-laws staying the weekend. It was really lovely and got loads of compliments. It’s not too sweet, it’s really just perfect. Strawberries right now are not very nice and I forgot a lemon lol…so I ended up doing a lime zest and blueberry version which turned out fantastic! 🙂 I also messed up the almond milk in the batter as I was a HOT MESS trying to do 100 things at once (and managed to spill coffee grounds all over myself and the kitchen) and just glanced and saw 1 cup almond, which was the ground almonds not the milk haha. So I had used 1 cup of almond milk instead of 1/2! Good news is this recipe is very forgiving and it honestly turned out perfect so next time I’ll probably use 1 cup still. I did have a bit of batter left so made a mini cake in a ramekin 🙂 Thanks so much (and sorry for the long post haha, it was a crazy ride!)
Oh no! I totally get that way sometimes when I am cooking, it can be overwhelming! I am so glad it turned out amazing though Shannon, thank you!
This cake, along with everything I’ve made of halfbakedharvest was delicious!! You can really taste the honey in the cake oooh and the almond flavor Mmmmmm 🙂
FYI: the recipe calls for vanilla in the cream but doesnt say how much and the same with the salt for the cake. I just guessed
So happy you love this! Recipe is fixed, thanks for the heads up! 🙂
hi
i really love you and your blog and thinking of of trying every recipe you have .i also wanted to really know that how you are so thin and great while having all these sweets and things and also it would be really nice if you make (what i eat in a day) like most of the other bloggers as the people have been afraid of eating.
thanks alot with lots of love
Thanks so much, Zara!! I will think about that kind of post, but if I am being honest that is really not the type of post I do here on HBH. Thank you so much for the suggestion. Have a great weekend!
This sounds so good, i really need to make this. Simon
Hope you love it, thanks Simon!
I feel like a 9 inch pan would work better.
Love your recipes, make often, love the photos!!!
It might!
Thank you Dianne (:
Thanks so much for getting back to me!! I’ll give a shot and let you know:)
Would you be able to make this in a bundt pan??
Hmm, I have not tried that. I am sure it would work, but I worry it will not rise enough to fill the bundt out? Let me know if you do end up trying it. Hope you love the cake! 🙂
Hi!! Thanks SO much again for a GREAT recipe!! SO easy too!! My Hubbie and me simply LOVED it!! I made a two layered cake with this recipe!! And the filling was with the whipping cream + strawberries mix!! Delicious!! See it in my Instagram account as #InventandoOtraVez #AlmondHoneyCakeWithStrawberryRippleCream #HalfBakedHarvest.-
SO happy you two liked it!! Ill go check out the instagrams! Thanks!!