Method
- Pre-heat the oven to 170°C and line and grease a 9 inch loaf tin.
- Cream the butter and sugar together for a few minutes until pale and fluffy
- Add the eggs one at a time until fully combined.
- Pour in the honey and mix well, then the vanilla extract.
- In a separate mixing bowl whisk the flour, baking powder and salt together.
- Add 1/3 of the flour to the rest of the cake batter, mixing well. Then follow with half the sour cream, mix it in then another 1/3 of the flour, the rest of the sour cream then the last third of the flour. Mix until the batter has just combined.
- Pour nearly all of the cake batter into the baking tin.
- Puncture the batter with the chopped strawberries in a single layer before spreading on the very last of the cake batter to cover the strawberries.
- Place in the oven and bake for 60-70 minutes.
For the honey icing:
Beat the butter and sugar together until light and fluffy.
Pour in the honey, sour cream and a pinch of salt and mix until completely combined.
Decorate the iced cake with strawberries and drizzled honey.