photo of Strawberry honey cakes

Strawberry honey cakes

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Strawberry, honey, and oats mini cakes can serve as a guilt-free evening snack. They look and taste fresh.

 Baking with kiddo almost every week has become a tradition post the lockdown. My son seems to enjoy the process, as I let him help me bake. We bake healthy cookies, brownies, muffins, donuts, etc. which go into his lunchbox and double up as our evening snack. I make it a point to include a fruit and keep it refined sugar-free. Honey, jaggery, palm sugar are the usual sweeteners. 

My little one loves bananas and doesn’t mind saving a couple for baking. This time, however, he wanted cupcakes with strawberries for a family tea party. Thanks to his idea, we sat down together for a cup of tea with these beauties. 

They are moist and perfectly sweet. Hope you enjoy them with your evening cuppa!!

Photo of Strawberry honey cakes
Recipe of Strawberry honey cakes

Preparation time: 12-15 minutes
Baking time: 8-10 minutes
Serves: 5-6 mini cakes or 10-12 muffins


  • Strawberry 200 gms
  • All-purpose flour 100
  • Whole wheat flour 50 gms
  • Quick Oats 50 gms
  • Egg 1
  • Milk 120 ml
  • Oil 60 ml
  • Honey 120 ml
  • Baking powder 1 ½ tsp
  • Salt ¼ tsp
  • Vanilla ½ tsp
  • Almond flakes 3 tbsp


  1. Clean and chop the strawberries.
  2. Beat the egg lightly, add oil, milk, and honey. Whisk till well combined.
  3. Sieve the flours and mix the rest of the dry ingredients. P
  4. Pour the dry ingredients into the wet and mix till well combined with a spatula.
  5. Add the chopped strawberries, give it a good mix, and sprinkle the almonds.
  6. Preheat the oven at 180 degrees for 10 minutes and bake for 8-10 minutes.

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