Honey Shortcakes and Strawberries

Recipe by Mom2Rose
READY IN: 45mins




  • Allow eggs to stand at room temperature for 30 minutes.
  • Meanwhile, grease and flour six 3/4 to 1-cup individual tube pans or 10-ounce custard cups; set pans or cups aside.
  • In a small bowl stir together flour, baking powder, and salt; set aside.
  • Preheat oven to 350°F
  • In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick.
  • Gradually add sugar, beating on medium speed for 3 to 4 minutes or until light and fluffy.
  • Beat in the 1/4 cup honey.
  • Add the flour mixture; beat on low to medium speed just until combined.
  • In a small saucepan heat and stir milk and butter until butter melts; add to batter, beating until combined.
  • Pour batter into the prepared pans or cups.
  • Bake for 15 to 20 minutes or until tops spring back when lightly touched.
  • Cool cakes in pans or cups on a wire rack for 10 minutes.
  • Remove from pans and cool completely on wire rack.
  • Place cakes on platter or individual plates.
  • Combine 2 tablespoons honey, lime peel, and lime juice; toss with fruit.
  • To serve spoon fruit mixture over cakes.
  • Top with a dollop of whipped cream, if desired.