Our summer cake is a strawberry-packed dessert perfect for enjoying with a cup of tea in the afternoon, or pairing with a glass of Pimms in the garden. If you want more than just strawberries in this summer cake, why not pack it full of your favourite summer fruits and enjoy a delicious cake whilst getting a helping of fruit to ward off any guilt. If you want this cake to be extra special you could try making your own strawberry jam. This cake celebrates the fruity flavours of summer in every delicious bite.
- 3 eggs
- 150g margarine or butter
- 150g golden caster sugar
- 150g self-raising flour
- ¼tsp baking powder
- Finely grated zest and juice of 1 lemon
- 5tbsp strawberry jam
- 400g strawberries
- 300ml whipping cream, whipped
- 1tbsp Pimm’s
- Pink food colouring
- 150g icing sugar, sieved
- You will need
- 2 x 20cm (8in) sandwich tins, greased and lined
Preheat the oven to 180°C.
Put the margarine or butter and sugar in a food processor and cream. Slowly pour in the beaten eggs. Sieve the flour and baking powder, place into the food processor with the lemon zest and juice. Whizz together until just combined and a smooth consistency.
Divide the mixture evenly between the tins (to make sure its perfectly even, why not weigh the mixture and divide) and bake for 20-25 minutes, until risen and the centre bounces back. Allow the sponges to cool on a drying rack.
Spread one of the cakes with jam. Hull and halve three-quarters of the strawberries and arrange them over the layer of jam. Spoon on the cream, spread evenly and top with the second sponge.
Stir Pimm’s and the food colouring into the sieved icing sugar so there are no lumps. Spoon over the top of the cake and let it drizzle over the side and decorate the top with whole strawberries.