Almond Honey Cake with Strawberry Ripple Cream.
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.
Almond Honey Cake with Strawberry Ripple Cream.
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: almond, cake, cream, honey, strawberry
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.
Ingredients
Cake
- 12 tablespoons (1 1/2 sticks) unsalted butter softened
- 1/4 cup light brown sugar
- 1/2 cup honey divided, plus more for serving
- 2 teaspoons lemon zest
- 1 1/2 teaspoons vanilla extract
- 3 eggs
- 2 cups all-purpose flour
- 1 cup almond flour/almond meal ground almonds
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup + 3 tablespoons almond milk
- 1/2 cup powdered sugar
- 1/2 cup slivered almonds toasted
Strawberry Cream
- 1/2 cup heavy cream
- 4 ounces creme fresh
- 2 tablespoons powdered sugar
- 1 cup fresh strawberries diced + more for topping
Instructions
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Preheat the oven to 350 degrees F. Grease one 8-inch round cake pan. Line with parchment paper, then butter/spray with cooking spray.
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In a large mixing bowl, using an electric mixer, beat together the butter, brown sugar, 1/4 cup honey, lemon zest and vanilla until light and fluffy, about 5 minutes. Add the eggs, one at time, beating after each until incorporated. Add the flour and beat until combined. Add the almond meal, baking soda and salt, beating until just combined and smooth. Pour in 1/2 cup + 2 tablespoons [Almond Breeze Almondmilk Hint of Honey Vanilla | https://www.almondbreeze.com/?navid=592&pid=593] and beat until combined and smooth. The batter should be thick.
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Pour the batter into the prepared pan.
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Bake for 25-30 minutes or until the cake is golden and a toothpick inserted into the center comes out clean. Be careful not to over bake.
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Remove from the oven and use a chopstick or fork to poke about 12 holes all over the cake. Drizzle the remaining honey over the cake and allow it to cool in the pan, at least 20 minutes.
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To make the cream, add the heavy cream and creme fresh to a mixing bowl. Using an electric mixer, beat on high speed until soft peaks form, about 5 minutes. Beat in the powdered sugar until just combined. Stir in the strawberries.
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Turn the cake out onto a serving plate. In a bowl, mix together the 1/2 cup powdered sugar with 1 tablespoon honey almond milk until combined. Drizzle the glaze over the cake and then drizzle with a little honey. Sprinkle on the toasted almonds. Now spread the cream over the cake and top with fresh strawberries. Enjoy with more honey for serving. The cake can be kept in the fridge for up to 2 days.
Recipe Notes
*If needed regular Almond Breeze Almondmilk Original Unsweetened can be used.
And now we eat cake…for breakfast…snack or whenever. Cake all the time!
Mmm! This looks so pretty and delightful! I love fresh strawberries and the first of the season are always the best! I’m on this cake, pronto.
Thanks Amanda!!
I’ve been eating a lot of fresh fruit lately but I wish I could eat it with your cake. The pictures look so good. I need to pick up some honey the next time I’m at the farmer’s market. As for t-shirts they’re the only thing I wear when not teaching.
I have been getting the most beautiful strawberries at our little farmers market in town lately. Perfect for this delicious looking cake. Don’t think I can wait til Mother’s Day to make it though!
fantastic.. i am coming over…
Can’t wait to make this SOON!
But I’m having an issue with the recipe. In the ingredient list it says 1/2 cup honey, divided. In the recipe for the cake it simply lists to add honey. Later it says add remaining honey to baked cake, but it doesn’t say how much honey for each. Help!
Also, does your brother know you you’ve ripped off his t-shirt?
One more: Can you add honey to regular almond milk for the recipe? Regular almond milk is all we drink.
Yes, that would work or you can just use regular almond milk and add more honey when eating to taste. Enjoy!!
HI! SO sorry, i fixed the recipe, so it reads correctly now. Thanks for letting me know!!
And probably not, but see, he has about a billion and one t-shirts, so he doesn’t notice. 🙂
This cake looks lovely and sounds delicious! Your photos, as always, are gorgeous. I love the flavor combination, with honey, almond, lemon, and strawberry. How perfect for spring! One little thing is bugging me, just thought you might like to know that it’s “creme fraiche”, not “creme fresh”. (Sorry, I’m just a nerd like that.) I can’t wait to make this cake!
Wow Tieghan, you normally don’t post any pictures that have you in them (I recall the last time we “saw” you was in that matcha drink post) yet today you posted like four of them. WOW. And to be honest I love seeing you in them, because only then do I get a better picture of the person behind this beautiful blog 😉
(I sound like a total creep but I totally caught myself staring at pictures that have you in them and trying to figure out how you manage to stay so skinny when youre always making food)
Oh and I so wish strawberries were still in season here where I live! Strawberry cakes are my kinda thing hehehee.
Oh, I have a carton of almond/coconut milk in the fridge that could work nicely for this recipe. Now, I just need the almond meal, almonds, honey, creme frache…must make this right away.
I will be making this very soon! I love everything about this recipe and I haven’t tried the touch of honey almond milk, so looking forward to that! Love the photos too!
oooh drizzling honey over a cake, is it not the most satisfying thing?! It looks pretty darn delicious, your creation! The colors and wonderful and I swear I could just smell those strawberries… x Motte
http://mottesblog.blogspot.com/
You food photography is always so incredibly stunning.
-Kaitlyn 🙂
The cake looks impressive! I would need twice as many strawberries thoug because I always eat half of tchem before any cake is ready!
http://www.allnnothing.com
Hi there! I left a comment on your sweetcorn hazenut crunch choc cake any suggestion to swap flaxseed meal with something? i cant eat it for health related reason …or can i just leave it out?…waiting for your reply so i can start baking this cake 🙂 this ones next !
HI! So sorry for not getting back to right away, I am a little behind on comments. Anyway, you can just use 1/4 cup more flour (white or whole wheat). That will work great! Hope you enjoy the cake! 🙂
thank you so much..! its just that me sweet corn was going bad in the fridge i wanted to make this quickly. i just love your desserts ,this is becoming my favourite blog and love that you post everyday!
Ohhh this is so pretty!! I’ve been craving a lighter cake recipe for awhile and this looks perfect. Plus, strawberries.
On another note, I think your blog is incredible! I usually only write a comment when I’ve already tried something (like your delicious pizzas and Indian recipes), but I just wanted to say that you are awesome, definitely my favorite blog (how do you post everyday?!), and your recipes always look and sound incredible (even though I can’t have that much cheese). You rule; keep up the amazing work 🙂
This looks so good!! I am so ready for berry season! Also, I love the POV for the pics of you making the cake. It’s fresh and a nice change of pace from the typical food photography!
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!
This is seriously the prettiest cake, Tieghan! I adore that strawberry topping! 🙂
This is such a crazy-yummy cake!! I love the almond base.
Your photos are gorgeous!
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
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. 🙂
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 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. 🙂
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 looks soooo yummy! Strawberry season is the best. But I’ve never seen creme fresh in the store. Would sour cream work okay?
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.
Your photography is gorgeous, as is this cake. Beautiful job.
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 🙂
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.
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! 🙂
Great site. Lots of useful information here. I’m sending it to a few friends ans also sharing in delicious.
And certainly, thank you for your effort!
I love the sound of Almond Honey Cake but do you think it would be wise to leave out the Strawberry Ripple Cream?
You can do whatever you would like, totally a preference thing.
Hey! Just poking around for inspiration. Definitely got some. Knew I would. Love your pix so much.
Awe!! Thank you so much!! 🙂
Hi there to every one, it’s actually a good for me to pay a quick visit this website, it contains priceless Information.
How much salt?
And how much vanilla in the strawberry cream?
It is 2 teaspoons vanilla and 1/2 teaspoon salt. sorry about that! Enjoy the cake!
Hi, you mention salt in the instructions for the dry ingredients and vanilla in the instructions for the whipped cream, but neither is in the ingredients list.
Just add a pinch to both (about 1/4 teaspoon). Sorry if that is confusing I will fix the recipe. Hope you love the cake!
An impressive share! I’ve just forwarded this onto a friend who has been doing a little research on this.
And he in fact ordered me breakfast simply because I found it for him…
lol. So allow me to reword this…. Thanks for the meal!!
But yeah, thanks for spending the time to talk about this topic here on your site.
What a beautiful cake! If I wanted to bake this in the evening and then serve it the following morning, should I only put the cream and strawberries on top in the morning?
yes, put the cream + strawberries on top in the morning. Hope you love this! 🙂
Wow! Amazingly beautiful. Love it.
I just made this. OMG my neighbor’s went ballistic! Beautiful, easy, deeeelicious.
YEAH!! So happy this was a hit, thank you!
Hello,
I made the cake and it turned out beautifully! I was a little nervous because the quantity of salt was left out on the recipe. FYI, I put half of teaspoon of kosher salt; let me know if more was needed?
Thanks for sharing your lovely recipes with the world!
J.
So happy you loved the cake! A 1/2 teaspoon is perfect, fixing the recipe now. Thanks!
Hi there – just wanted to let you know I baked this cake last night for a dinner party and it was a hit! Not as beautiful as yours, but I was happy with it 🙂
Ah Yay!! I’m sure it was beautiful!! So happy you liked it!! (:
Thanks!!
In the pictures it looks like you are drizzling something else on top of the honey, but I didn’t see it in the recipe. What is that stuff?
nvm I see where the glaze was made 🙂
Hey Maddy!! That is the glaze and it’s included towards the bottom of the recipe. Let me know if you have any questions are don’t see where it is. Thank you!!
Hi, I want to make this cake, it looks delicious and beautiful. But I need to know what do you mean when you say on the recipe (under Strawberry Cream)” creme fresh”?
Thanks, Livia
Hey Livia! Creme fraîche is similar sour creme. You can use that or greek yogurt in it’s place. Please let me know if you have any other questions. Thank you!
Hi, thank you for your quick response. I cannot wait to make this honey cake. Thank you for the recipe. The photos to your cake are beautiful!
Thank you, Livia
Thank you hope you love it Livia!!
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!!
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! 🙂
Thanks so much for getting back to me!! I’ll give a shot and let you know:)
I feel like a 9 inch pan would work better.
Love your recipes, make often, love the photos!!!
It might!
Thank you Dianne (:
This sounds so good, i really need to make this. Simon
Hope you love it, thanks Simon!
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 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! 🙂
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!
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!
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! 🙂
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 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! 🙂
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!
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!!
Thank you for recipe !!! Delicious cake,easy direction,great website. MasterCakes
Thank you so much!
Made this for a Mother’s Day gathering today. I added about a tablespoon of amaretto to the cake and a teaspoon to the glaze. Substituted walnut milk for almond as it’s what I had on hand. My strawberries were not very tasty so I used the apricots I got at the farmers market this morning.
Cake took about 50 minutes to bake through for some reason. Doubled the glaze recipe and stuck most of the almonds to the sides. Wish I had taken a picture! Overall delicious! The not over sweet cake cake was nicely completed by the glaze and cream and the fresh fruit was a plus. Not sure I’d bother with the creme fraiche if I make it again as the added sourness wasn’t necessary. Overall good, just not sure why baking time had such a large discrepancy. Thanks for sharing!
Thank you so much Meryl! I am so glad you enjoyed this! xTieghan
It’s strawberry season here in Brazil, so to celebrate my birthday, I chose to bake your delicious Almond honey cake recipe with strawberry ripple cream. It was a success! Thank you for sharing with us your amazing recipes that help make our moments even more special! God bless!
Thank you so much Marisa! Happy Birthday!! I am so glad you loved this recipe! xTieghan