That’s berry clever! Strawberries and cream cake
There are so many ways you can use summer’s sweet bounty – even in a salad
This strawberries and cream cake is best served cool and cut in slices, served with extra clotted cream
Serves 8
- 300g (10½oz) strawberries, hulled
- 2 large eggs
- 225g (8oz) caster sugar
- 227g tub of clotted cream at room temperature, plus extra to serve
- Finely grated zest of 1 lemon
- 225g (8oz) self-raising flour
- 1tsp vanilla extract
- ¼tsp baking powder
To glaze
- 2tbsp warmed and sieved strawberry jam
Preheat the oven to 180°C/fan 160°C/gas 4 and line the base of a 23cm round cake tin with baking parchment.
Thickly slice the strawberries, keeping around 25 slices for the top of the cake, roughly chopping the rest.
Put all the other cake ingredients in a mixing bowl and mix with an electric hand whisk for a few minutes, until thick and creamy.
Stir in the chopped strawberries then spread evenly into the tin and arrange the strawberry slices on top.
Bake for 30-40 minutes, until golden brown and just firm to the touch.
Remove from the oven and brush the top with jam while the cake is still warm.
Leave to cool completely and then carefully remove from the tin.
Serve the cake in slices with extra clotted cream.