STRAWBERRY CAKES

I recently spent a morning fruit picking at Middleton of Potterton Farm and the result was a whole load of strawberries. I ate a number of them with vanilla ice cream, and a few more straight out of the fridge, but I wasn't quite sure what to do with the rest. 

With the final of Wimbledon just around the corner I decided to make strawberry cakes. We're due to have friends over to celebrate the match and I felt these cakes would be the perfect accompaniment. 

Here's what you will need: 

For the Sponge Cakes

 24oz Plain Flour

16oz Caster Sugar

1 1/2tbsps Baking Powder

3/4tsp Salt 

6oz Butter

12oz Strawberry Puree (fresh strawberries blended into a puree) 

1tsp Vanilla Extract 

1tsp Lemon Juice

Four Eggs 

A Little Pink Food Colouring 

For the Buttercream Icing 

2oz Butter

5oz Icing Sugar

Handful of Finely Chopped Strawberries 

Preheat the oven to 160Β°C and grease muffin or cupcake trays. 

Mix together the flour, sugar, baking powder and salt in a large bowl before adding the butter, strawberry puree, vanilla and lemon juice. Add the eggs and food colouring and combine until you have a smooth batter. 

Pour the mixture into the cake trays and bake for around 20 minutes. Leave to cool on a cooling rack. 

Whilst the cakes are cooling make your buttercream icing by creaming together the butter and icing sugar. Add the strawberries. 

Spread or pipe the icing onto the cakes and top with half a strawberry. Enjoy and make sure to show me your successful bakes.