Homemade honey pound cake and strawberries

Heather Disarro

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Honey pound cake and strawberries is a quintessential summer dessert. Serve with ice cream or freshly whipped cream for a flavorful and decadent treat.

Honey pound cake and strawberries

Homemade honey pound cake and strawberries

Makes 12 servings


  • 2 sticks butter, at room temperature
  • 1 cup sugar
  • 3 whole eggs
  • 1/4 cup honey
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 cups sliced fresh strawberries
  • 2 teaspoons brown sugar
  • Whipped cream (optional)


  1. Preheat oven to 350 degrees F.
  2. Grease an 8 x 4-inch loaf pan liberally and set aside.
  3. In a large bowl, cream together the butter and sugar.
  4. Add the eggs, honey and vanilla and mix until fluffy and light yellow.
  5. Sift in the flour, salt and baking powder and mix until just combined.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 45 to 60 minutes, until the cake is golden brown and a toothpick inserted comes out clean.
  8. While the cake is baking, stir together the strawberries and brown sugar. Let the mixture sit at room temperature to macerate and become a sauce.
  9. Serve with macerated strawberries and whipped cream if desired.

More pound cake recipes

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Peach pound cake
Coffee pound cake

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.