Recipes and Cooking Honey Shortcakes and Strawberries 5.0 (2) Add your rating & review The next time you entertain, serve these easy individual cakes coated in a honey and lime juice mixture and topped with a dollop of whipped cream. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cool Time: 1 hrs Bake Time: 15 mins Stand Time: 30 mins Total Time: 2 hrs 15 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 eggs 1 cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ¾ cup sugar ¼ cup honey ½ cup milk 2 tablespoon butter 2 tablespoon honey 1 teaspoon finely shredded lime peel 1 tablespoon lime juice 3 cup fresh fruit, such as small whole strawberries, or peeled, sliced, and/or chopped mangoes, kiwi fruit, pineapple, or bananas Sweetened whipped cream (optional) Directions 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 degree 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. Makes 6 servings. Rate it Print Nutrition Facts (per serving) 352 Calories 7g Fat 71g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 352 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 83mg 28% Sodium 239mg 10% Total Carbohydrate 71g 26% Total Sugars 54g Protein 5g Vitamin C 24.2mg 121% Calcium 90.9mg 7% Iron 1.4mg 8% Potassium 217mg 5% Folate, total 60.5mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.