Honey cake with strawberries and whipped yoghurt

Not yet rated

Chris Shaw's honey cake recipe is served with fresh strawberries and a whipped yoghurt cream with a pleasing tang to complement the fragrant cake. It can be knocked up in just an hour and is delicious served as a dessert or simply with a cup of tea.

First published in 2021

This is a very easy cake to make. It's nice enough on its own with just some icing sugar dusted over the top, but the flavour works very well with strawberries so use them if they're in season.




Honey cake

Whipped yoghurt

To serve


  • 25cm cake tin
  • Electric hand whisk, or stand mixer



Line a 25cm cake tin with baking paper and preheat an oven to 180°C/160°C fan/gas mark 4



Add the honey and butter to the bowl of a stand mixer and beat together (you could also use an electric whisk or a wooden spoon and some elbow grease). Continue mixing and add in the eggs one at a time


Once they are all incorporated, gently fold in the flour, bicarbonate of soda and baking powder, trying not to knock any of the air out

  • 250g of plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder

Finally, fold in the yoghurt, then carefully pour the mixture into the lined cake mould. Bake the cake for 30-40 minutes. You can tell it’s cooked through by placing a toothpick in the centre of the cake – it should come out clean


While the cake bakes, make the whipped yoghurt. Whip the double cream and icing sugar together until nice and thick – around the soft peak stage. Fold in the yoghurt and set aside


When the cake is cooked through, remove it from the oven and leave it to rest for 1 hour in the mould. Once completely cooled, lift it out and cut into 8 even portions. Divide between 8 plates, drizzle with a little extra honey then serve with a dollop of whipped yoghurt and plenty of strawberries. Garnish with the fennel flowers (if using)

First published in 2021

Cutting his teeth at London restaurants including Bao, Petersham Nurseries and Townsend, over time Chris Shaw has developed a simple, seasonal approach to cooking.

Get in touch

Please sign in or register to send a comment to Great British Chefs.