Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (340g) raw honey
  • 3 large (150g) eggs, room temperature
  • 1 cup (240g) plain Greek yogurt, full fat
  • 1 tbsp (15ml) pure vanilla extract
  • ½ cup (120ml) whole milk
  • 8 oz (225g) low-fat cream cheese, chilled
  • 1 ½ cups (360g) thick Greek yogurt, strained
  • ½ cup (170g) honey
  • 1 tsp (5ml) vanilla bean paste
  • 1g salt
  • 1 cup (150g) fresh blueberries
  • 1 cup (150g) sliced strawberries
  • 2 tbsp (15g) gold sprinkles
  • Fresh mint leaves

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 12x18 inch rimmed baking sheet and line it with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
  3. Using a stand mixer or electric hand mixer, beat the softened butter and honey on medium-high speed for 3-5 minutes until pale and fluffy.
  4. Incorporate the eggs one at a time, ensuring each is fully emulsified before adding the next. Stir in the vanilla extract.
  5. Alternately add the dry ingredients and the Greek yogurt/milk mixture to the butter base, beginning and ending with the flour. Mix on low speed just until combined.
  6. Pour batter into the prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack.
  7. Prepare frosting by beating chilled low-fat cream cheese and strained Greek yogurt until smooth. Stir in honey, vanilla bean paste, and a pinch of salt.
  8. Apply frosting to the cooled cake using an offset spatula. Refrigerate the cake for 2 hours to stabilize the frosting.
  9. Decorate the top with fresh blueberries, sliced strawberries, gold sprinkles, and fresh mint leaves.