Last month, was definitely a month for amazing recipes here at Faith, Hope, Love, & Luck. There were these Chocolate Covered Sunflower Seed Krispies Bars, which have now totally made me rethink my opinion on chocolate covered sunflower seeds, as well as these Strawberry Dark Chocolate Shortbread Biscuits, which will now be the reason why I always have dried berries in my pantry at all times.

There were also several savory dishes as well, like this Creamy Cheeseburger & Veggie Hot Dish and these Oven-Baked Mardi Gras Muffuletta Empanadas. And who could forget Colleen’s One-Pot Italian Orzo Wedding Soup? Any of these three recipes are ones that would be more than welcome at my dinner table again.

However, there was one recipe that I made that I just knew was my favorite instantly. In fact, it might just end up being my favorite recipe of the year. It’s that good. This Sweet Strawberry Honey Cornbread Cake stole my heart away at the very first bite. You can bet that I’m going to be making it again and again and serving to almost anyone I can find to take a bite.

You can find the original recipe for this Sweet Strawberry Honey Cornbread Cake HERE. Also, don’t forget that you can find other Faith, Hope, Love, & Luck past recipes by browsing through our Table of Contents.

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Sweet Strawberry Honey Cornbread Cake

Ingredients:

Cake:
• 1/2 Tablespoon Unsalted Butter, Cold
• 8 Tablespoons Unsalted Butter, Melted
• 1/2 Cup Honey
• 1/2 Cup Heavy Whipping Cream
• Zest & Juice of 1 Lemon
• 1 Tablespoon Vanilla
• 2 Eggs
• 1 1/2 Cups All-Purpose Flour
• 3/4 Cup Yellow Cornmeal
• 1 Tablespoon Baking powder
• 1/2 Teaspoon Kosher Salt
• 1 (16-oz.) Container Fresh Strawberries, Rinsed, Destemmed, & Cut in Half Lengthwise
• 3 Teaspoons Demerara Sugar
Drizzle:
• 1/4 Cup Powdered Sugar
• 1 Tablespoon Unsalted Butter, Melted
• 1 Tablespoon Heavy Whipping Cream

Directions:

Cake:
1. Preheat oven to 350 degrees. Butter a cast iron or a coated cast iron skillet with cold unsalted butter; set aside.
2. Place the melted butter, honey, cream, zest, lemon juice, and vanilla in a large mixing bowl. Mix on medium speed for 5 minutes.
3. Add the eggs one at a time, mixing for 30 seconds after the addition of each egg.
4. In a small bowl, whisk together the flour, cornmeal, baking powder, and salt. Slowly mix the flour mixture into the wet ingredients until just combined.
5. Spread half of the batter in the bottom of the prepared skillet and then top with half of the strawberries. Repeat with the remaining half of the batter and the remaining half of the strawberries.
6. Sprinkle the demerara sugar over the top of the cake.
7. Bake for 20 to 25 minutes, or until golden brown and cooked through.
Drizzle:
8. Whisk all of the ingredients together in a small bowl until smooth.
9. Drizzle the mixture over the warm cornbread cake.

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