July 31 2024
Sometimes, the simple things in life are the best and this lovely summery strawberry cake is no exception. Fresh seasonal, British strawberries, a soft lemony sponge and plenty of whipped cream – need we say more. You’ll want to invite a few friends round to help you eat it. Then again…
INGREDIENTS
For the cake
- 225g butter, softened (Plus a touch more for greasing the tins)
- 225g caster sugar
- 4 Respectful eggs
- 225g self-raising flour
- Zest from 1 lemon
For the filling
- 250g of fresh ripe strawberries
- 50g caster sugar
- Juice from 1 lemon
- 500ml double cream, lightly whipped
- 50g of caster sugar
- Icing sugar, for dusting
METHOD
- Preheat the oven to 200ºC/180ºC fan.
- Lightly grease the 2 x 20cm cake tins with a little soft butter, then dust them with flour. Line the bottom of the cake tins with a circle of greaseproof paper.
- In a large bowl, cream together the butter, sugar, and lemon zest until pale and creamy, using an electric whisk, or a wooden spoon if you’re feeling fit. Beat well to get lots of air into the mixture. Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles. Fold in the flour using a large metal spoon. Be careful not to over-mix it. Spoon the mixture equally between the two cake tins and level off the top with a spatula.
- Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour. Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack to cool completely (for about half an hour).
- While the cake’s cooling, hull the strawberries and slice them thickly into a bowl. Add the sugar and lemon juice and tumble everything together. Allow the strawberries to macerate while you whip the cream.
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