We have been very fortunate to have a glut of strawberries. It almost never happens but it was $1 a quart if you bought the case of 6. Even though we were leaving town for a few days, I couldn’t pass this deal up. So when we returned, there were still some strawberries left in the fridge. A little past their prime but not ready for the compost.
I’ve also had some very strong chestnut honey that was taking up precious room on the honey shelf. Yes, I have a honey shelf. Clover for teas, Acacia for buttered toast, Palmetto for biscuits, and Chestnut for cheeses. The latest batch of chestnut was collected late in the season and is mighty powerful. I find it a bit too strong straight up so I’ve been finding recipes and adapting them to include honey.
The combination of strawberry and honey is divine. It makes me feel like I should be off to an English garden party or riverside picnic. You know, sitting in one of those pretty lace dresses with a hat.
Strawberry Honey Cake
Adapted from Martha Stewart
6 tbsp butter
3/4 c honey, preferable something strong like chestnut
2 tbsp milk
1 tsp vanilla
1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 c flour
1 lb strawberries, hulled and halved
2 tbsp sugar
Preheat oven to 325°F. Butter 10″ pie dish.
Cream together butter and honey until uniform. Add egg, milk, and vanilla. Add dry ingredients. Pour batter into dish and spread.
Arrange strawberries, cut side down, on top of the batter. Try to keep them close together. Sprinkle sugar over berries.
Bake cake for 1 hour or until golden. A toothpick should come out clean from the non-strawberry bits. Cool if you can wait that long. Otherwise serve immediately and try not to burn your tongue. It is also nice the second day, cold from the fridge. It has not yet made it to the third day in my house.