A combination of summer berries and stone fruit for garnish
Extra honey for garnish
To make the cake:
Preheat oven to 350°F and spray a 9-inch springform pan with baking spray.
Combine melted butter, sugar, and honey in a large bowl. Mix on medium speed with a mixer until incorporated. Add eggs and vanilla; mix well. Add milk, flour, cornmeal, baking powder, and salt. Mix until ingredients are incorporated.
Pour batter into the prepared pan and bake for 35 to 40 minutes, or until center is set and a wooden pick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
To make the honey whipped cream:
In the bowl of a stand mixer with the whisk attachment, whip heavy cream, honey, and vanilla on medium-high speed until soft peaks form. (Almost a stiff peak is ideal. You want it to hold its shape when lifting the whisk out of the cream, but not so stiff that the whipped cream is over-whipped.)
Spread whipped cream over the top of the cooled cake and use the back of a spoon to create “swoops” all over. Arrange fruit over the top. Cut into slices to serve.