Strawberry Cake
This Strawberry Cake recipe really is something special. A perfect, light sponge topped with strawberries with a sprinkling of sugar for added crunch and sweetness. Covering the top of the cake with strawberries means that when the cake bakes and rises, the strawberries separate, creating a beautiful pattern on the top of your cake. We love this Strawberry Cake served with a spoonful of creme fraiche, or even ice cream on a hot summer’s day.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
Method
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1
Preheat your oven to 180°C (160°C) and line a 9inch cake tin with baking paper.
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2
In a bowl, mix together the flour, baking powder and salt, set aside.
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3
In a large mixing bowl, combine the oil, sugar, egg, vanilla extract and 10ml of milk. Whisk very well for a few minutes using a hand mixer.
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4
Gradually add the flour mixture, alternating with the milk, little by little, whisking in between each addition until smooth.
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5
Transfer your cake mixture to your lined cake tin.
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6
Arrange your strawberries on top, cut side down, covering the whole of the cake.
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7
Sprinkle 1 ½ tbsp of sugar over the top of the strawberries.
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8
Bake for 10 minutes, then lower the oven temperature to 160°C and bake for 50 minutes – 1 hour, or until a skewer comes out clean.
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9
Leave in the cake tin on a wire rack until completely cool, then tip out and serve.
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10
Store in an airtight container in the fridge and enjoy at room temperature, within 3 days.
Ingredients
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250g plain flour
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1 ½ tsp baking powder
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½ tsp salt
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80g Mellow Yellow Rapeseed Oil
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175g golden caster sugar, plus 1 ½ tbsp for sprinkling
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1 egg
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1tsp vanilla extract
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130ml milk
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300g strawberries, hulled and halved
