Strawberry Cake
8-10
1 hour 15 minutes
This Strawberry Cake is the ultimate Wimbledon‑inspired summer bake – a light, airy sponge topped with juicy fresh strawberries and a sprinkle of sugar for extra sweetness and crunch.
As the cake rises, the strawberries gently separate, creating a beautiful, naturally patterned top that looks as impressive as it tastes. It’s the perfect dessert for sunny days, tennis‑watching gatherings or any celebration of British summer. Serve with crème fraîche or a scoop of ice cream for a truly refreshing treat.
Method
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1
Preheat your oven to 180°C (160°C) and line a 9 inch 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. 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 cold pressed 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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1 tsp vanilla extract
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130ml milk
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300g strawberries, hulled and halved
