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
12oz Strawberry Puree (fresh strawberries blended into a puree)
1tsp Vanilla Extract
1tsp Lemon Juice
A Little Pink Food Colouring
For the Buttercream Icing
5oz Icing Sugar
Handful of Finely Chopped Strawberries
Preheat the oven to 160°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.