Honey cake with strawberries and sour cream
8 servings
90 minutes
Honey cake with strawberries and sour cream is a refined treat of Russian cuisine, combining the tenderness of honey layers, velvety sour cream, and the freshness of strawberries. This dessert traces back to ancient traditions when honey was used to impart a delicate aroma and light caramel sweetness to the dough. The sour cream adds creamy softness while the strawberries refresh the taste, creating a balance between sweetness and slight acidity. Honey cake is perfect for celebrations and family evenings, and its decoration—whether chocolate, nuts or berries—makes the dessert truly festive. Each layer is infused with love and warmth, offering delight in every bite.
1
Honey dough. Melt the butter and let it cool. Add eggs and sugar to the butter and whisk. Mix in liquid honey (preferably dark) and baking soda. Add this to the butter as well. Sift the flour and gradually incorporate it into the mixture.
- Butter: 100 g
- Chicken egg: 2 pieces
- Sugar: 1 glass
- Honey: 2 tablespoons
- Baking soda: 1 teaspoon
- Wheat flour: 3 glasss
2
Divide the dough into 8 parts. Roll each piece and cut out a circle with a diameter of approximately 20–22 cm. Bake each layer for 5–8 minutes at a temperature of 180 degrees.
3
Whip sour cream (40% fat) with powdered sugar and vanilla into a white fluffy cream.
- Sour cream: 800 g
- Icing sugar: 110 g
- Vanillin: to taste
4
Wash the strawberries and slice them. If you really love strawberries, you can layer them in every layer — I place them every other layer and spread cream on each. When assembling, I also spread cream on the walls.
- Strawberry: 500 g
5
You can use anything you like for decoration: chocolate, nuts, fresh berries, cocoa. I decorated with leftover cookies and strawberries.
