CA Strawberries Healthy Recipe Roundup

Fresh or frozen, CA strawberries are a versatile fruit that can help you keep your healthy-eating resolutions in check. Available year-round and delicious in both sweet and savory dishes, strawberries offer a nutritional boost to any meal of the day.

For the New Year, we’ve enlisted four of our RD ambassadors − Regan Jones, Jenna Braddock, Robin Plotkin, and Caroline Kaufman − to create a roundup of #FreshorFrozen CA strawberry healthy recipe hacks that are perfect for the whole family, from breakfast to dessert.

BREAKFAST

Strawberry Vanilla Overnight Oats

Breakfast is the perfect opportunity to get your 8-a-day of California strawberries. Here are just a few fun new recipes you can try!

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Regan Jones, RD, serves up a Superfast Breakfast Strawberry Crisp, combining ingredients you likely already have in your kitchen in this quick how-to video. She starts with frozen California strawberries and ends up with a breakfast so delicious you’ll think you’re eating dessert!


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Making healthy easy is RD Jenna Braddock’s forte and it shines in this Strawberry Vanilla Overnight Oats recipe, featuring frozen California strawberries.
Simply prepare before bedtime and wake up to a healthy grab-and-go meal!

Strawberry Vanilla Overnight Oats

LUNCH

RD, Robin Plotkin, shares one of her favorite healthy lunch hacks − using sandwiches as an easy way to get your veggies and fruits in.

We’re loving this one in particular: Strawberry and Feta Stuffed Ciabatta Sandwich for the win!

Strawberry and Feta Stuffed Ciabatta Sandwich

DESSERT

RD, Caroline Kaufman, whipped up this simple dessert hack that makes keeping your healthy-eating resolutions more attainable. By indulging in healthier versions of your favorite desserts, it’s easy to satisfy your sweet tooth vs. depriving it.

Whole Grain Waffle Strawberry Shortcake − a handful of simple ingredients, fresh California strawberries … and no baking!



Peanut Butter Yogurt Dipped Strawberries Recipe

The holidays are almost here! It’s time to break out your coziest pajamas, hang with your family, and eat all the foods. While it may feel like pies, cakes, and cookies are the focus (and major temptation), you can totally get your sugar fix by using this naturally sweet strawberry snack

While I love them ‘just as they are,’ (hi, Bridget Jones fans!) they’re also a great addition or substitute to traditional ingredients in your favorite sweet and savory recipes. And, bonus, clinical research suggests that eating just one serving of eight strawberries is good for the whole body. They’re packed with potent nutrients that support brain health, diabetes management, and heart health, and reduce the risk of some cancers.

strawberry snack

The brain health part is especially significant this November because it’s National Alzheimer’s Disease Awareness Month. A recent study in the Annals of Neurology suggests that eating strawberries more than twice a week appears to delay cognitive aging by up to 2.5 years. Strawberries also feature prominently in The MIND Diet, an eating plan that may reduce the risk of getting Alzheimer’s disease, according to researchers at Rush University. The MIND diet is rich in berries, vegetables, whole grains, and nuts, and limits red meats, butter and stick margarine, cheese, pastries and sweets, and fried or fast food.

strawberry peanut yogurt

This is a dessert that you can feel good about eating and serving to your family this winter. It’s rich in protein, calcium, and vitamin C…and it looks pretty too. It combines some of my favorite foods: peanut butter and jelly and chocolate dipped strawberries. Instead of dipping strawberries in chocolate, you swirl them into a warm peanut butter fondue (see you later bread and jelly!).

While these peanut butter yogurt-dipped berries are a sweet treat, they steer clear of all the ‘unhealthy’ ingredients on the MIND Diet list and combine some of the ‘brain-healthy’ food groups: berries, nuts, and whole grains (if you choose to roll them in a low-sugar granola).

 

4.4 from 5 reviews
Peanut Butter Yogurt Dipped Strawberries
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • ½ cup of creamy peanut butter
  • 1 cup of vanilla Greek yogurt (you can use plain if you want them less sweet)
  • 2 teaspoons of honey
  • 1 cup of fresh, whole California strawberries, rinsed and dried (about 8-10 berries)
  • Optional toppings: shredded unsweetened coconut, low-sugar granola, melted dark or white chocolate to drizzle, or mini chocolate chips for a strawberry tuxedo
Instructions
  1. In a small saucepan over medium heat, stir the peanut butter, yogurt, and honey until combined, warm, and thinned slightly (about three minutes). Turn off the burner
  2. Holding the strawberries by their green stem, dip them in the warm peanut butter yogurt mixture
  3. If you are going to roll them in toppings, roll them while warm and then place on a tray lined with parchment paper. If not, place immediately on the parchment paper
  4. Serve immediately or chilled
Notes
If you're having trouble dipping, it's because the dip has cooled down too much. Gently stir and warm it over medium low until it softens and thins again.

Wishing you a happy, healthy, and sweet holiday season!

Check out more California Strawberry Recipes here!


Strawberry Cardamom Torte Recipe

 

Your Perfect Fall Dessert: Strawberry Cardamom Torte Recipe

So many of our favorite fruits pop into season as quickly as they fade out (I’m thinking about you figs and persimmons!). When it comes to berries, we tend to think of summer as their only season to shine. While that may be true for the likes of blueberries and blackberries, it’s simply not the case for strawberries. In California, the strawberry growing season runs year round and the 400+ California farmers that grow strawberries provide the United States with 90% of the strawberries that we find poised and pretty on store shelves. Did you know this? All of the above is what makes strawberries my go-to berry throughout the year, whether fresh, baked, cooked, sautéed, stewed or roasted.

I’ve become more and more comfortable over the years using strawberries in both sweet (naturally) and savory dishes; not just during the sultry summer but also when we’re bundled up in sweaters during the cooler months. They’re a gorgeous addition when simply fresh-cut and thrown into a salad….think of fun ingredients like goat cheese and pepitas to pair with them. Quickly roasted strawberries just as easily top crostini for a delicious starter or vanilla bean ice cream as a cozy dessert. Not only are strawberries beautiful to look at with their vibrant color, but they are also loaded with vitamins and have half (half!) the sugar of many fruits, including apples.

So it should come as no surprise that this fall I wanted to create a stunning dessert and I turned to strawberries to make that happen. I re-created one of my most favorite recipes, the amazing New York Times Plum Torte by Marian Burros. I had visions of a puffed up cake, dotted with bright, fresh strawberries and in a nod to the seasonal change, I wanted to pair it with the warm spice of cardamom. This torte is so easy to throw together and comes out looking stunning every time. I hope it will grace your table this fall or any season the mood strikes.

Your Favorite Fall Dessert | Strawberry Cardamom Torte

 

 

 

 

 

 

 

 

 

 

 

 

 

Next time you’re trying to create a dessert that dazzles, think about adding strawberries as the star of the show no matter what time of the year!

Your Perfect Fall Dessert | Strawberry Cardamom Torte

Strawberry Cardamom Torte

Makes 8-10 Servings

INGREDIENTS

  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon real vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • About 30 strawberry halves, cleaned and hulled
  • 1 tablespoon granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon each cinnamon + cardamom for topping

INSTRUCTIONS

  1. Preheat your oven to 350 degrees F and butter a 9-inch springform (you can use a different 9-inch baking dish but the springform will deliver the prettiest torte).
  2. In a medium bowl*, cream together the sugar + butter until light and fluffy. Add the 2 large eggs and vanilla extract and mix until thoroughly combined. Then add directly on top of the butter mixture the flour, baking powder (I take extra effort to sprinkle the baking powder evenly about) and sea salt. Mix until just combined. This batter is crazy thick…you’ll think it’s wrong, but it’s not.
  3. Spoon the torte batter into the buttered springform and using the back of the spoon to evenly smooth the batter out to the edges of the pan.
  4. Place strawberries in a concentric pattern on the torte batter. Do not press them into the batter, just rest them on top. Place them close together…you’ll be surprised how they shrink and sink whilst baking.
  5. Sprinkle the top of the torte evenly with the 1 tablespoon of sugar, lemon juice, cardamom and cinnamon.
  6. Bake on the middle rack of the oven for 45-50 minutes. Let it cool for at least 30 minutes and run a knife around the edges of the pan before trying to get it out.
  7. You will die. It’s that good. The crust that the sugar and spices form on top of the torte…the sunken fruit…the fact that it’s easy…don’t even get me started on its one bowl nature… Heaven.

*This could also be done in an electric stand mixer with the paddle attachment.

Check out more California Strawberry Recipes here!


Strawberry Bundt Cake

 

With the holidays just around the corner, autumn is baking season. It’s a fact. When people think of fall baking, certain produce automatically comes to mind: winter squash, apples, pears, etc. However, California strawberries are available year-round thanks to 400 family farmers who grow 90 percent of the nation’s strawberries. There’s no reason to exclude them from the holiday festivities! Have you considered swapping out some of the standard holiday cakes and pies with strawberries? You should.

This Strawberry Bundt Cake is perfect all year round, but it's also a perfect strawberry swap! Serve this at your next holiday party!

It’s simple to swap strawberries into desserts where other fruits, like apples or pears, might typically be added. You can swap them evenly in your favorite recipes. Strawberries are juicier, so they might soften up some cake recipes a bit, but not enough that it would be necessary to alter the ingredient ratios. Apple bundt cakes often pop up at various holiday parties, which is why this strawberry bundt cake is a perfect example of #strawberryswaps.

This Strawberry Bundt Cake is perfect all year round, but it's also a perfect strawberry swap! Serve this at your next holiday party!

This cake is not only full of sliced strawberries, it’s topped with juicy, macerated California strawberries as well. I’ve suggested using 1/2 to 1 tablespoon of sugar because strawberries will sometimes vary in sweetness level. The sweeter the strawberry, the less sugar you need. Grand Marnier adds a nice kick, but feel free to omit it if you don’t use alcohol in your recipes.

This Strawberry Bundt Cake is perfect all year round, but it's also a perfect strawberry swap! Serve this at your next holiday party!

This bundt cake will be a hit at your holiday parties! Or any party throughout the year, thanks to the hardworking California strawberry farmers.

This Strawberry Bundt Cake is perfect all year round, but it's also a perfect strawberry swap! Serve this at your next holiday party!

 

4.6 from 16 reviews
Strawberry Bundt Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 servings
 
Ingredients
For the cake
  • ⅔ cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon grated orange zest
  • 8 ounces (1 cup) unsalted butter, room temperature (plus more for greasing pan)
  • 2 cups granulated sugar
  • 4 large eggs
  • 12 ounces California Strawberries, sliced thin
For the topping:
  • 10 ounces California Strawberries, hulled and sliced in half
  • ½ - 1 tablespoon granulated sugar (see notes)
  • Optional: 2 teaspoons of Grand Marnier (other orange liquors or spiced rum would also work)
Instructions
  1. Preheat the oven to 325 degrees F. Butter and flour a 10-inch bundt pan, place on a sheet pan, and set aside.
  2. In a liquid measuring cup, whisk together the buttermilk and vanilla extract. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the orange zest and press it into the dry ingredients using clean fingers. This will help break up any clumps. Whisk the ingredients again to evenly distribute the zest.
  3. In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, 3-5 minutes. Scrape down the sides of the bowl with a spatula.
  4. With the mixer on low speed, add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Scrape down the bowl after the second and final egg.
  5. With the mixer on medium-low, alternate between adding the wet and dry ingredients, starting and ending with the wet ingredients. Scrape the bowl all the way to the bottom to ensure that everything is fully incorporated. Stir in the strawberries by hand.
  6. Transfer the batter to the prepared bundt pan, using a spatula to even out the top. Bake for 1 hour 15 minutes, or until a toothpick comes out clean. Allow the cake to cool for 10 minutes, then turn out onto a cooling rack.
  7. While the is baking, prepare the topping. In a medium-sized bowl, stir together the strawberries, sugar and liqueur, if using. Cover with plastic wrap and place in the refrigerator for at least 30 minutes, stirring once or twice.
  8. Before serving, top the cake with the macerated strawberries.

 


Grilled Strawberry-Basil Shortcakes

Summertime for my family means simple and fresh recipes prepared on the grill. Whether we’re cooking farmers’ market veggies, meats, fruit, or even dessert, if it means I don’t have to turn on my oven to heat up the kitchen during an Alabama summer, then we’re grilling out. Lately I’ve been experimenting with various fruits on the grill to enhance their sweet flavor. I love California Strawberries lightly grilled in a grill basket or on skewers then tossed with a good quality aged balsamic vinegar and served over vanilla bean ice cream–yum!

Another dessert recipe we’ve been enjoying from the grill are these shortcut Grilled Strawberry-Basil Shortcakes. My food philosophy is all about creating recipes that are simple, practical, and doable and this one fits the bill. Last 4th of July during a family lake trip, my mother-in-law, Sallye, brought her homemade poundcake to contribute to our holiday feast. Since my Mom already had strawberries and ice cream, I cut some basil from the garden and experimented with how I could add a fresh flavor twist to her cake. I sliced the poundcake, gave it a thin coat of butter so it wouldn’t stick to the grill and cooked it on the grill until it was warm and golden brown. I then sliced the strawberries, mixed them with basil and once the cake was finished, topped it with the strawberry mixture and a scoop of ice cream. It was a hit! A few modifications have been made over the last year to this grilled strawberry shortcake concept since we continue to make it over and over again. I substitute Sallye’s delicious pound cake for a store bought one when I don’t have hers, I add fresh mint, Grand Marnier or balsamic vinegar to sweet California strawberries for a nutritious and vibrant topping and I play around with creamy topping options with ingredients like sweetened whipped cream, sweetened mascarpone cheese or vanilla Greek yogurt.

See how easy it is to make Grilled Strawberry-Basil Shortcakes!

The great news is that however you choose to make this recipe your own, at the end of the day you’re still enhancing the nutrition in your dessert by adding fresh fruit like these juicy California strawberries. Did you know that strawberries are naturally sweet but are also low in sugar at only 7 grams per cup?  So there is no need to add sugar to the sliced strawberry topping–they can hold their own! I also love that one serving of eight medium strawberries is only 45 calories so if you’re going to eat a rich, less nutrition food (like a slice of pound cake or a brownie), topping it with strawberries boosts the flavor and nutrition but for very few calories.

 

4.6 from 52 reviews
Grilled Strawberry Basil Shortcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 cups fresh California strawberries
  • 8½-inch slices poundcake (store-bought or homemade)
  • 1 tsp melted butter
  • 1 8-oz container mascarpone, softened
  • 2 tsp granulated sugar
  • 2 Tbsp fresh basil, thinly sliced
Instructions
  1. Rinse and hull the strawberries. Thinly slice lengthwise and transfer to a medium bowl.
  2. Brush pound cake lightly on each side with melted butter. Grill over medium-low heat for 3-5 minutes on each side or until golden brown.
  3. While pound cake grills, combine mascarpone and sugar. Set aside.
  4. When ready to serve, stir 11/2 Tbsp basil into strawberries. Top each pound cake slice evenly with the strawberry mixture and sweetened mascarpone. Sprinkle with remaining basil.

 

 


Tres Leches Cake with Strawberries

Tres Leches Cake with Strawberries and Whipped Cream

There are some desserts that just stand out from the rest when it comes to both visual appeal and taste, and this tres leches cake is one of them. The best part is that it’s a very basic recipe, and one that you probably already have the ingredients for in your kitchen. Another great thing about this cake, is that the cake portion can be made the day before it’s served – and that’s always convenient, especially if the cake is for a party or special occasion.

Since the cake is covered in whipped cream and fresh strawberries, it only takes about thirty minutes the day-of to make the frosting, slice the strawberries, and decorate before serving.

This cake is adapted from Garlic Girl’s Naked Strawberry and Honey Cream Cake.

Enjoy!

Tres Leches Cake with Strawberries and Whipped Cream
Prep time: 
Cook time: 
Total time: 
Serves: one cake
 
Ingredients
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 11/2 cups granulated sugar
  • 1 stick (1/2 cup) butter, room temperature, cut in pieces
  • 3 eggs
  • ¾ cup milk (divided)
  • 1 teaspoon vanilla
  • Whipped Cream Topping
  • 1½ cups heavy whipping cream
  • 1-2 tablespoons sugar (to taste)
  • ½ teaspoon vanilla extract
Instructions
  1. Heat oven to 350 degrees F.
  2. With butter, grease 8-inch, square cake pan and cover the bottom with parchment paper. Grease the paper too, and lightly dust pan with flour.
  3. Sift flour, baking soda, sugar and salt in bowl of stand mixer. With paddle attachment, blend on slow for 10 seconds.
  4. In small bowl, lightly whisk eggs with ¼ cup of the milk and vanilla extract; set aside.
  5. To the dry mixture, add the butter and beat on low for about a minute until combined. Slowly add the remaining ½ cup milk until incorporated into dry ingredients.
  6. Increase speed to medium and blend for about 1½ minutes until you have a thick, smooth batter.
  7. Add egg/milk mixture in three parts on medium speed, scraping down sides and bottom at least once. Beat for another 30 seconds until batter looks airy and smooth.
  8. Pour batter into pan.
  9. Bake for about 30 minutes, until light golden brown and toothpicks come out dry when inserted in the top center. Remove from oven and let cool in pan for 10 minutes, and then on wire rack until room temperature.
  10. For whipped cream, beat heavy cream and granulated sugar until stiff peaks. Add vanilla extract and beat 30 seconds until combined.
  11. Generously cover cake with whipped cream and smooth to desired look. Top with sliced strawberries.

 


Strawberry Pie

Did you know that May is National Strawberry Month? It’s peak strawberry season in California, when the endless, beautiful fields of strawberries are at their finest. It’s the perfect time to use California Strawberries in your favorite recipes whether they’re sweet, savory, light or decadent.

Savory-Simple-Recipe-Strawberry-Pie-004

Since Mother’s Day is almost upon us, I thought this would be a good time to go for a bit of decadence. There’s something about homemade pie that makes it a top level comfort food, you know? Some of my earliest memories involve baking with my mom. We both adore homemade pie. I think she’ll love this version. It’s a perfect dessert to share on Mother’s Day, or for any day during National Strawberry Month.

Savory-Simple-Recipe-Strawberry-Pie-035

Some pie recipes involve a lot of prep work with the fruit, but strawberries are very easy because they simply need to be hulled and macerated. If you’ve never macerated berries before, this simply refers to letting them sit in sugar long enough for their natural juices to come to the surface. It’s incredibly easy. Since strawberries are at their peak sweetness during May, this pie doesn’t need much sugar. You can add more or less to taste.

Savory-Simple-Recipe-Strawberry-Pie-043

 

Savory-Simple-Recipe-Strawberry-Pie-091

4.6 from 8 reviews
Strawberry Pie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 9-inch pie (approximately 10-12 servings)
 
Ingredients
Pie Dough:
  • 12 ounces (approximately 2½ cups) all-purpose flour
  • ½ teaspoon kosher salt
  • 2 ounces (approximately ¼ cup) granulated sugar
  • 8 ounces (1 cup) unsalted butter, cold and cut into small cubes
  • ⅓ cup cold water
Pie Filling:
  • 4 pounds (approximately 2 cups) fresh California Strawberries
  • 2 teaspoons fresh squeezed orange juice
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon finely grated orange zest
  • 3 tablespoons cornstarch
  • ¼ cup granulated sugar (see note)
  • 2 tablespoons light brown sugar
Topping:
  • 1 tablespoon heavy cream
  • 1 tablespoon turbinado sugar
Instructions
For the Pie Dough:
  1. Place the flour, salt and sugar in a food processor and pulse a few times to combine the dry ingredients. Add the butter and pulse several more times until the mixture looks like coarse cornmeal (a few larger bits here and there are fine).
  2. With the machine running, add the cold water until the dough has just formed. It will still be crumbly but should form dough when pressed together.
  3. Divide the dough into ⅔ and ⅓ portions, wrap in plastic, and chill for at least one hour or overnight.
For the Filling:
  1. Rinse and hull the strawberries. Slice medium and smaller strawberries in half, while quartering larger berries, and place in a large bowl. Add the orange and lemon juice, zest, corn starch, and both sugars. Stir to combine, cover and place in the refrigerator. Allow the strawberries to macerate for 40-45 minutes, stirring periodically.
Prepare the Pie:
  1. Preheat the oven to 425 degrees F. On a lightly floured surface, roll out the bigger portion of pie dough to about 12 inches in diameter. Carefully place in a 9½ inch pie pan. There should be an overhang of at least 1 inch. Add the strawberry filling.
  2. Re-flouring the surface if necessary, roll out the second portion of dough to approximately 10 inches in diameter. Cut 8 even strips, and layer them in a decorative lattice pattern over the strawberries. Cut off any excess overhang from the lattice, and then fold up the bottom overhang so that it sits on top of the strips. Use a fork to crimp the edge of the dough all the way around the pan.
  3. Brush the cream on top of the lattice and sprinkle with the turbinado sugar.
  4. Place the pie pan on a baking sheet and place in the oven. Bake for 20 minutes, lower the temperature to 375 degrees F, and cook for an additional 35-40 minutes, or until the filling is bubbling and the top is golden.
  5. Allow to cool completely before slicing.
Notes
Strawberries may vary in sweetness depending on factors such as season, location and freshness. More or less sugar can be added to the pie filling as needed.

 



Naked Strawberries and Cream Cake

Naked Strawberries & Cream Cake
If you’ve ever looked for a simple but crazy good cake recipe that you could go to over and over again, this is the one for you. Not only does this “naked” strawberry cake look gorgeous and amazing in all it’s glorious simplicity, it is also moist, honey sweetened, and just plain fabulous.

The best part is that you can dress it up as little or as much as you want. We are so fortunate to have all these gorgeous California strawberries available year-round. This holiday cake can even pass for a summertime cake, depending on when it’s being served.

Since it’s the holidays, we added a little extra powdered sugar to give it that snowy effect. You can also add cranberries for added holiday appeal, like recipe creator Garlic Girl did, or try drizzling chocolate or strawberry sauce over the top. You are the master of your layer cake!

We wish you a delicious and joyful Christmas, holiday season, and happy New Year!

Strawberries and Cream
Prep time: 
Cook time: 
Total time: 
Serves: 1 layer cake
 
Ingredients
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1½ cups granulated sugar
  • 1 stick (1/2 cup) butter, room temperature, cubed
  • 3 eggs
  • ¾ cup milk (divided)
  • 1 teaspoon vanilla
  • Icing
  • 8 ounces cream cheese (preferably Philadelphia brand)
  • ½ stick butter
  • 2 cups powdered (confectioners) sugar
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • Topping
  • 1 pound fresh strawberries, 6-8 halved
  • optional: extra powdered sugar
Instructions
  1. Heat oven to 350 degrees F.
  2. With butter, grease two 8-inch cake pans and cover the bottoms with parchment paper. Grease the paper too, and lightly dust both pans with flour.
  3. Sift flour, baking soda, sugar and salt in bowl of stand mixer. With paddle attachment, blend on slow for 10 seconds.
  4. In small bowl lightly whisk eggs with ¼ cup of the milk and vanilla extract; set aside.
  5. To the dry mixture add the butter and beat on low for about a minute until combined. Slowly add the remaining ½ cup milk until incorporated into dry ingredients.
  6. Increase speed to medium and blend for about 1½ minutes until you have a thick, smooth batter.
  7. Add egg/milk mixture in three parts on medium speed, scraping down sides and bottom at least once. Beat for another 30 seconds until batter looks a bit airy and smooth.
  8. Pour equal amounts of batter into both pans.
  9. Bake for about 25 minutes, until light golden brown and toothpicks come out dry when inserted in the top center. Remove pans, let cool in pan for 10 minutes, and then on wire rack until room temperature.
  10. For batter, cream together cream cheese and butter; about 3 minutes. Add powdered sugar a little at a time until well-combined and fluffy. Add honey and vanilla extract and continue to beat until desired consistency.
  11. Place first layer of cake on cake pan, spread desired amount of frosting in center, making sure to add more on the edges.
  12. Add top layer of cake and frost the top. With a flat knife or frosting scraper, spread frosting around the top and sides to cover as much or as little as the cake as you like.
  13. Decorate with strawberries. I like to slice only half the berries and add those to the edges. Pile whole berries in the center, and then dust with powdered sugar