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Easy strawberry cake with fresh berries. Buttery sponge cake with strawberries folded into the mix, any summer berries will go well in the mix too.
It's such a good, melty-in-your-mouth cake. Once, when very stressed, I ate six pieces in one go to make me feel better. It did. The bathroom scales the next morning didn’t though.
The basic recipe is pretty much a simple pound cake, or quatre-quarts, with the only variation being the bit of corn or potato flour mixed in with plain flour. I think it makes it lighter. More fluffy. Apparently such mix makes genuine CAKE FLOUR, as opposed to boring old plain.
Instead of strawberries any soft fruit can be used. Give blueberries a go, that’s a real joy! Fresh berries are a must though so it's a distinctly summery cake.
You can add vanilla to the cake mix but personally I think it’s a waste of time as strawberries have their own lovely fragrance. Rose water though is genius with soft fruit, just don’t overdo it.
strawberry cakeServings: 16-18Time: 1 hour 15 minutes
- 200g butter, softened
- 160g caster sugar
- 4 large eggs
- 200g plain flour
- 40g cornstarch or potato flour
- 1 tsp baking powder
- rose water or vanilla (optional)
- about 500g strawberries (large ones cut in half) or other soft fruit
- pearl sugar (optional)
1. Preheat the oven to 180C/350F/gas 4. Line a 20 x 40cm baking tray or a large round tin with parchment or butter and flour it. The cake base should be spread quite thinly with lots of fruit on top.
2. Mix the butter with sugar on high speed, until pale and fluffy. Add eggs, one at a time, mixing continuously. Sieve the flours with the baking powder over the mix and fold in with a spatula.
3. Spoon into the tin and smooth the surface a little. Scatter the fruit all over the top generously. Sprinkle sugar pearls, if using, for a crunch.
4. Bake for about 45 minutes until a skewer inserted into the middle comes clean.