Pretty? Tick. Easy? Tick! impressive? Tick! This light, fluffy summer strawberry cake is infused with vanilla, studded with ripe, juicy strawberries and will be one of the simplest cakes you’ll ever bake. And best of all, you can make it with any soft berry you like.
Sweet strawberry cake
Ingredients
12
servings
-
- 240 g
- 100 g
- 4
- 225 g
- 225 g
- 0,5 tsp
- 1 tsp
- 3 tbsp
- 300 g
-
For the syrup
- 50 g
- 1 tsp
- 3 tbsp
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Preparation
Preheat the oven to 180°C, fan 160°C, gas 4 and grease and line a 23cm square cake tin.
Beat together the softened butter and 100g of the sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition, then beat in the creamy condensed milk and 1 teaspoon of the vanilla extract for warmth. Combine the flour and salt and carefully fold through the batter, until fully combined. Pour into the lined cake tin.
Dollop the jam over the surface for sweetness, then use a knife to swirl the jam through the batter. Thickly slice the strawberries and press on top. Bake for 45 minutes. Test the cake is done by inserting a skewer in the middle – if it comes out clean, it is ready. Remove from the oven and set aside.
Put the extra 50g sugar and the vanilla extract in a pan with 3 tablespoons of water. Heat gently until the sugar has dissolved then bring the mixture to a simmer and cook until sweet and syrupy. Brush the syrup over the warm cake and leave to cool completely before cutting into squares.
