Toasted Christmas cake with honey strawberries

What better excuse than Christmas to eat cake for breakfast?

  • 15 mins cooking
  • Serves 6
  • Print


  • 1½ cups (375ml) thickened (heavy) cream
  • 3 teaspoons brown sugar
  • 1½ tablespoons brandy
  • 30 grams butter
  • 1 tablespoon honey
  • 250 grams strawberries, sliced or halved if small
  • 6 x 130g slices leftover fruit cake
  • 50 grams butter, extra, at room temperature


  • 1
    Beat cream, sugar and brandy in a small bowl with an electric mixer until soft peaks form.
  • 2
    Melt butter and honey in a medium frying pan over medium heat until well combined. Add strawberries, stirring to coat in honey mixture. Remove from heat; cool for 5 minutes.
  • 3
    Meanwhile, spread both sides of cake slices with extra butter. Place cake slices in a heated sandwich press for 1 minute or until both sides are well toasted.
  • 4
    Serve toasted cake with cream and honey strawberries.


Cream mixture can be prepared several hours ahead; keep covered in the fridge.If you don't have a sandwich press, you can place cake slices under a heated grill (broiler) or pan-fry until browned both sides and heated through. You can use cherries instead of strawberries, if you like.

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