Gently fold the chopped fresh strawberries into the batter.
5. Bake
Pour batter into the prepared pan.
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
6. Make the Glaze
In a small bowl, whisk together:
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Powdered sugar
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2 tbsp milk (add the 3rd tbsp if a thinner glaze is desired)
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Vanilla extract (if using)
Adjust consistency by adding more milk or powdered sugar as needed.
7. Finish & Serve
Let the cake cool slightly (about 10–15 minutes).
Drizzle glaze over the top.
Optional: Sprinkle extra fresh strawberry pieces on top before the glaze sets.
Tips
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For extra strawberry flavor – Mash a few additional strawberries and fold them into the batter along with the chopped ones.
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Honey swap – Maple syrup works, but honey gives a richer, more distinct flavor.
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Serving temperature – This cake is delicious slightly warm or fully cooled.
Enjoy your sweet, honey‑kissed strawberry cake!
