Vanilla Berry and Honey Cream Celebration Cake

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lizzie king vanilla cake

Lizzie King shares the perfect cake recipe for strawberries and cream season in Journal #1

Nothing celebrates British summertime more than pulling together the joys of the quintessentially British strawberries and cream combination. As a centrepiece, this vanilla berry honey cream cake brings the wow factor but minus the piles of sugar, a delicious, totally healthy revamp of a classic Victoria sponge that looks so beautiful and tastes as indulgent as it should.

This is a fabulous celebration cake and looks the part for any occasion, as well as dinner parties and afternoon tea! It was invented for my daughter, a girl who doesn’t like sponge or cake – but is wild about berries and cream – and this was a breakthrough! Honey is a delicate and delicious addition to the sponge and with some vanilla cream, and tons of fresh fruit is way sweet enough without bags of sugar. Vanilla Berry and Honey Cream Celebration Cake, enjoy…

  • 4 eggs
  • 250g Butter (Coconut Oil)
  • 1 tsp xantham gum
  • 1 tsp Bicarbonate of soda
  • 1 ½ tsp Baking Powder
  • 1 tsp Sea Salt
  • 1 tbsp Vanilla
  • 4 tbsp Raw Honey
  • 1 tsp Apple Cider Vinegar


  • 1 tbsp raw honey
  • 1 tsp vanilla bean paste/powder
  • 150g Berry Jam
  • 250g assorted raspberries, strawberries etc
  • 250g redcurrants

Oven at 180

Melt the butter/oil with the honey, and leave off the heat to cool slightly. Whisk eggs with an electric whisk until they are smooth and pale, slowly add the butter mixture. Sift the flours, baking powders, xantham gum and pinch of sea salt slowly into wet mixture, don’t over mix as it will become dense.

Pour into a greaseproof paper lined 8/9inch cake tin. Cook for 20 minutes in the centre of the oven until golden brown on top and skewer comes out clean. Leave to cool on a wire rack in its tin for 5 minutes before turning it out.

For the topping, whip the cream until fluffy, add vanilla and honey gradually, and keep whipping until firm enough to spread. Leave in fridge until cake has cooled.

Slice cake carefully through the middle with a large bread knife and spread one side with a thin layer of jam, gong all the way to the edges, then on the other cake spread with 1/3 of the cream and dot with a few chopped berries. Assemble the cake by putting the two halves together and spread thickly with the remaining cream and decorate with berries. Enjoy!

Lizzie King, otherwise known as @lizzieloveshealthy, is someone you should be following on social media. Her eponymous blog, Lizzie Loves Healthy, was created to help families feed their children deliciously and keep them well.

Following its success, she published her best-selling Lizzie Loves Healthy Family Food, and continued to grow a community of parents keen to make nutritious and tasty food for their families.

In 2020 she launched Lizzie Loves Inc, a set of natural remedies for children to keep them well, happy and peaceful. The powders come in single serve, portable, compostable eco-sachets, that can be added to water or juice.

She lives in West London with her husband, three children, dog and cat.

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