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Strawberry-Honey Cake with Sour Whipped Cream

Strawberry-Honey Cake with Sour Whipped Cream

This floral, honey-inflected strawberry cake from Eli Dahlin, the chef at Dame in Portland, Oregon, is his springy take on a sticky toffee pudding. If there’s a child in your life, let them poke the holes. The more there are, the more the honey syrup will penetrate every last bite.

Ingreadient :
Cake
  • 1 pound strawberries, hulled and quartered, plus more for serving
  • 1 ¼ cups sugar
  • 1 ½ sticks unsalted butter, at room temperature, plus more for greasing
  • 2 ⅓ cups all-purpose flour (plus more for dusting)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 egg yolks (large at room temperature)
  • 2 eggs (large at room temperature)
  • ⅓ cup sour cream
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
Toppings
  • ¾ cup wildflower or clover honey
  • 1 tablespoon unsalted butter
  • 1 cup heavy cream
  • 1 cup sour cream
Direction :
Cake
  • 1 pound strawberries, hulled and quartered, plus more for serving
  • 1 ¼ cups sugar
  • 1 ½ sticks unsalted butter, at room temperature, plus more for greasing
  • 2 ⅓ cups all-purpose flour (plus more for dusting)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 egg yolks (large at room temperature)
  • 2 eggs (large at room temperature)
  • ⅓ cup sour cream
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
Toppings
  • ¾ cup wildflower or clover honey
  • 1 tablespoon unsalted butter
  • 1 cup heavy cream
  • 1 cup sour cream