Directions

Preheat oven 350F.  Whisk the flour, baking powder and salt together in a bowl and set aside.  

Cream the butter and sugar together in a large mixing bowl. Add eggs 1 at a time, allowing them to incorporate between each addition. Add the vanilla and honey and mix. Scrape down the sides and alternate adding the flour and the sour cream, starting with the flour and ending with the flour. Scrape down the sides and fold in the chopped strawberries.

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If using non-stick pans only butter the insides. Butter and flour otherwise. Roll down the sides of pastry bag and fill with the batter. Fill bundt pans about halfway and bake in the center of oven at 350F for 20 minutes. Tester should come out clean. Remove from oven and let cool. Makes 1 dozen.  

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Strawberry Sauce

Add all of the ingredients except the corn starch to a 3 quart sauce pan and bring to a boil. Reduce heat and cook 5 minutes. Crush the strawberries while cooking. Pour the liquid through a sieve into a bowl. Add the liquid back to the pan and turn on high. Place the thermometer in the pan and cook until liquid reaches 217F. Whisk the corn starch with 1 tablespoon of water and add right before removing from heat. Whisk in the corn starch for 30 seconds, let cool. Sauce can be cooled in an ice-bath if needed.  

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Crème Anglaise

Add the egg yolks and 1/4 cup of the sugar to a bowl and beat until slightly thickened. Pour the cream, the other 1/4 cup of sugar and a pinch of salt into a sauce pan, slice the vanilla bean open and scrape into the cream. Heat over medium temperature until the cream is steaming hot. Whisk some of the hot cream into the egg mixture to temper in and then whisk all of the egg mixture into the hot cream. Using the thermometer, cook to 180F, remove from heat and pour through the sieve into a bowl. Do not overheat, or the eggs will curdle. Serve bundt cakes with the Crème Anglaise and strawberry sauce. Garnish with fresh strawberries and lemon wedges.  

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