Cuisine Fiend

strawberry cake


Strawberry cake

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.

Again – like with my raspberry cake any soft fruit can be used. Give blueberries a go, that’s a real joy!

You can add vanilla to the cake mix but personally I think it’s a waste of time in cakes because it never comes through. Unless you added a whole bunch of pods. Rose water though is genius with soft fruit, just don’t overdo it.

strawberry cake


  • 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


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 lower the cake base, the better – you don’t want a tall tower of sponge with a smattering of strawberries on top. This should be seriously fruity).

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. Pour into the tin and smooth a little, scatter the fruit all over the top, generously. You can sprinkle some fancy sugar pearls or crystals (palm sugar) over it for a crunch.

Making strawberry cake

Bake for about 45 minutes until a skewer inserted into the middle comes clean.

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