Ingredients
Strawberries
- 35 g unsalted butter
- 50 g caster sugar
- 400 g strawberries
Cake
- 200 g unsalted butter/baking spread
- 200 g caster sugar
- 4 medium eggs
- 200 g self raising flour
- 1 tsp vanilla extract
- 75 ml full-fat milk
- 1 tsp lemon juice
Instructions
- Preheat the oven to 180ºc/160ºc fan and grab a deep 8″ cake tin (line the base)
- Mix together the smaller quantities of butter and sugar to a creamy paste
- Spread over the base of the cake tin
- Top and half the strawberries, and place them all over the base of the cake tin trying to not leave a gap
- In a new bowl, add the larger quantity of butter and sugar until creamy
- Add the eggs, flour, vanilla, milk and lemon
- Mix the cake mixture together until combined
- Pour this over the strawberries, and smooth over
- Bake the cake in the oven for 45-50+ minutes until baked
- Leave the cake to cool for ten minutes, and then carefully turn the cake out onto a plate and serve warm, or leave to cool and then serve.
Notes
- I used this cake tin in my recipe but any loose bottomed or 8″ solid based tins work (make sure to line solid base ones)
- This cake is best served fresh, but it can last for 3+ days – if a warmer day, the fridge may be best
- I like to serve this cake with a little cream, custard, ice cream, or even a dollop of clotted cream
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