Honeyed strawberry shortcake

By Annabelle Waugh
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Ingredients

One-bowl vanilla cake

  • 1-3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or milk mixed with 2 teaspoons lemon juice)
  • 1/2 cup salted butter, melted
  • 2 teaspoons cider vinegar or white vinegar
  • 1 teaspoon vanilla

Honeyed strawberry shortcake:

  • 4 cups halved strawberries
  • 2 tablespoons wilderflower honey
  • Dash vanilla
  • 3/4 cup 35% whipping cream
  • 1/3 cup creme fraiche

Directions

One-bowl vanilla cake:

  1. In a large bowl, whisk together flour, sugar, baking soda and salt. Pour in buttermilk, butter, vinegar and vanilla. Whisk just until combined. Scrape into parchment paper-lined 23 centimeter springform pan.
  2. Bake in 350°F (180°C) oven for 28 to 33 minutes until golden brown and cake tester inserted in centre comes out clean. Let cool in pan on rack. Remove from pan and peel off parchment paper before topping.

Honeyed strawberry shortcake:

  1. Mix four cups halved strawberries with one tablespoon wildflower honey and a dash of vanilla.
  2. In a separate bowl, whip 3/4 cup 35% whipping cream to soft peaks. Fold in 1/3 cup creme fraiche, one tablespoon more honey and a few drops more vanilla.
  3. Cut cake into 12 pieces. Top each serving with cream mixture and strawberry mixture. 

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