Honey Shortcakes

Strawberry season is here and I am so excited.  I just got the email that the fields are open for picking!  Going into the strawberry patch to pick that first bucket us fresh berries signals the unofficial start of summer for me. There is nothing better than a plump, juicy red berry picked fresh from the field.





I like to keep my strawberry desserts fairly simple, allowing the bright berry flavor to shine right through.  Strawberry shortcake is a popular dessert this time of year and there will certainly be plenty of that around this house this month.













Sometimes I make the biscuit type of shortcake and sometimes I opt for a light, sponge cake for my shortcake.  These little honey shortcakes are the perfect compliment to the freshly picked berries.











Honey Shortcakes
2 eggs                                           ½ cup milk
1 cup flour                                    2 Tablespoons butter
1 teaspoon baking powder            2 Tablespoons honey
¼ teaspoon salt                             1 teaspoon lime zest
¼ cup honey                                 3 cups fresh strawberries, sliced
¾ cup sugar                                  1 Tablespoon lime juice
 
Allow eggs to stand at room temperature for 30 minutes.  Grease mini bundt pan.
 






Beat eggs 4 minutes until thick.









 Add sugar and beat an additional 3 minutes. 

Beat in ¼ c. honey.  

Add dry ingredients and mix until combined.

In saucepan, heat milk and butter until butter melts.











Add to batter.


 








Pour into bundt pans

 or fill cupcake liners.

Bake 17 minutes at 350.

Slice cakes in half.  Combine 2 T. honey, lime juice, lime zest and strawberries.  Spoon over cakes.

I also made a few of my shortcakes in paper cupcake liners and then layered strawberries and whipped cream on top. 

The truth is that these are delicious with any kind of fresh fruit.  (Peaches, blueberries, raspberries, etc.)  What's your favorite kind of shortcake?

Ciao!


Honey Shortcakes
2 eggs                                           ½ cup milk
1 cup flour                                    2 Tablespoons butter
1 teaspoon baking powder            2 Tablespoons honey
¼ teaspoon salt                             1 teaspoon lime zest
¼ cup honey                                 3 cups fresh strawberries, sliced
¾ cup sugar                                  1 Tablespoon lime juice

Allow eggs to stand at room temperature for 30 minutes.  Grease mini bundt pan.  Beat eggs 4 minutes until thick.  Add sugar and beat an additional 3 minutes.  Beat in ¼ c. honey.  Add dry ingredients and mix until combined.  In saucepan, heat milk and butter until butter melts.  Add to batter.  Pour into bundt pans and bake 17 minutes at 350.  Combine 2 T. honey, lime juice, lime zest and strawberries.  Spoon over cakes.