I was getting ready to visit a good friend of mine for the long weekend. I always like to take something so I decided that I’d bake a cake. I’m not particularly good at baking so it’s been a mission of mine to learn how to bake. I’ve had a couple of successes with a rhubarb crumble cake.
The original idea was to bake a caramel apple tea cake but when I went to Woolies to buy the apples I saw beautiful strawberries on sale at a ridiculous price. It’s very rare that strawberries become quite this cheap and I totally want to take advantage of it.
It was so pretty before I baked it, but it was totally worth baking it. The recipe is so good and easy to make. Especially with the lemon cake mixed with the gooey, jammy strawberries.
Ingredients
- 125g unsalted butter, softened, plus more for the cake tin
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cup plus 2 tablespoons sugar
- 2 large eggs
- 3/4 cup milk
- 1 teaspoon pure vanilla extract
- 300g strawberries, hulled and halved
- zest of a lemon
Directions
- Preheat oven to 180 degrees. Butter a spring form cake tin. Sift flour, baking powder, and salt together into a medium bowl.
- Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla and lemon zest.
- Reduce speed to low; gradually mix in flour mixture. Transfer batter to cake tin. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
- Bake cake 10 minutes. Reduce oven temperature to 170 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.
This cake is great for an afternoon tea party!!!!
Eating and cooking in Canberra 