Honey Cake Recipe

Strawberry shortcake is a summer classic, but there's no reason to load it with white sugar when honey is at hand. Honey provides trace amounts of vitamins and minerals and is a source of antioxidants that help prevent free-radical damage. A preliminary study shows that honey may even help increase absorption of supplemental calcium.

Honey isn't just better nutritionally; it's better for the environment. Bees are pollinators, playing a vital role in wild- and farmed-plant reproduction. As pesticides and insecticides contribute to the decline in honeybee populations, farmers experience lower crop yields, and wild-plant diversity suffers. Purchasing honey and organic fruits and vegetables helps support beekeepers and their bees.

White sugar, on the other hand, is devoid of fiber, vitamins, minerals and phytochemicals and offers nothing but calories. But artificial sweeteners, such as sucralose, which is used in baking, are no substitutes. Researchers in Japan found in animal studies that sucralose can damage DNA in the digestive tract. According to the FDA, sucralose is weakly mutagenic in certain cells. So enjoy the summer harvest with a dash of honey instead.

Honey Cake with Lemon Yogurt and Fresh Berries
Makes one 9- by 13-inch cake

2 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1 tablespoon baking powder
3/4 teaspoon baking soda
2 teaspoons cinnamon
1/4 cup butter, softened
1 teaspoon vanilla extract
3/4 cup honey
2 large eggs
1/4 cup unsweetened applesauce
1/4 cup skim milk

1 32-ounce plain skim yogurt
3/4 cup fresh lemon juice, or to taste
4 quarts strawberries, washed and sliced

Preheat the oven to 350 F. Drain the yogurt: line a colander with coffee filters, fill with yogurt and set aside for 1 hour.

Whisk together the wet ingredients and set aside. Stir together dry ingredients, add softened butter and mix thoroughly. Incorporate liquid ingredients with a rubber spatula and mix for 2-3 minutes. Pour into a buttered 9- by 13-inch cake pan. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool before serving.

Stir lemon juice into the drained yogurt. Serve the cake with a dollop of the yogurt mixture and garnish liberally with strawberries.