After spotting these beautiful strawberry and chamomile cookies from ‘Eat Your Flowers’, I knew that I had to turn my hand to making them in cake form. I wanted something light and fluffy, but with double the amount of strawberries – perfect for strawberry season in the summer! I adapted my recipe from my Lemon and Blueberry Sheet Cake and this version is now something I think I’ll come back to making time and time again.
There’s extra helpings of strawberries in the sponge, as well as decoration on top, but the possibilities are endless with this recipe. You can add a sprinkling of crushed meringue for a take on the ‘Eton Mess’ or even swap out the double cream topping for a strawberry icing for triple the strawberries!
Ingredients (Serves 10)
200g butter or margarine
200g caster sugar
4 eggs
250g self raising flour
200g chopped strawberries
2tsp vanilla extract
150ml double cream
Sprigs of mint
Method
Preheat the oven to 180º oven and line a 7×10 inch baking dish with parchment paper.
Cream together the butter and sugar until light and fluffy. One by one, add the eggs in the mixture.
Add in the vanilla extract.
Sift the self raising flour and mix slowly until combined.
Add the chopped strawberries and stir gently.
Pour the mixture into the baking dish and cook for 45 minutes or until when you inset a knife into the cake it comes out clean.
Leave the cake to cool completely.
In a clean dish, whisk the double cream until thick. This should only take 60 seconds or so with an electric whisk. Be careful not to over-mix as you’ll start to make butter if you’re not careful!
Dollop the whipped double cream on top and with the remaining strawberries, decorate the top of the cake.
You’ll want to slice the strawberries length way and place them facing up. Use a sprig of mint as the leaves of your flowers.
Enjoy!