This Strawberry Cake recipe really is something special. A perfect, light sponge topped with strawberries with a sprinkling of sugar for added crunch and sweetness. Covering the top of the cake with strawberries means that when the cake bakes and rises, the strawberries separate, creating a beautiful pattern on the top of your cake. We love this Strawberry Cake served with a spoonful of creme fraiche, or even ice cream on a hot summer’s day.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
250g plain flour
1 ½ tsp baking powder
½ tsp salt
80g Mellow Yellow Rapeseed Oil
175g golden caster sugar, plus 1 ½ tbsp for sprinkling
1tsp vanilla extract
300g strawberries, hulled and halved
Preheat your oven to 180°C (160°C) and line a 9inch cake tin with baking paper.
In a bowl, mix together the flour, baking powder and salt, set aside.
In a large mixing bowl, combine the oil, sugar, egg, vanilla extract and 10ml of milk. Whisk very well for a few minutes using a hand mixer.
Gradually add the flour mixture, alternating with the milk, little by little, whisking in between each addition until smooth.
Transfer your cake mixture to your lined cake tin.
Arrange your strawberries on top, cut side down, covering the whole of the cake.
Sprinkle 1 ½ tbsp of sugar over the top of the strawberries.
Bake for 10 minutes, then lower the oven temperature to 160°C and bake for 50 minutes - 1 hour, or until a skewer comes out clean.
Leave in the cake tin on a wire rack until completely cool, then tip out and serve.
Store in an airtight container in the fridge and enjoy at room temperature, within 3 days.