Strawberry French cake

 

 

     

Every time I make this strawberry French cake, I can’t stop saying how delicious it is. The cooked strawberries still taste so fresh. They are coated with the flavoursome vanilla sponge and the lot tastes like a summer afternoon. The beauty of this cake also is, that is couldn’t be easier! One bowl, one tin, this will be all you’ll need.

I serve it warm with cream on top and some extra strawberries. When Luke had his first bite, he couldn’t believe it haha! This is definitely a classic summer cake that you’ll make over and over again 🙂 Whilst the strawberries are red and sweet.

You can also make in onto a round tiered cake ( second photo ) using 2 standards 20 cm tins. Whip some cream and fill it with extra strawberries in the middle and on the top. 

strawberry french cake

Strawberry French cake

     Every time I make this strawberry French cake, I can’t stop saying how delicious it is. The cooked strawberries still taste so fresh. They are coated with the flavoursome vanilla sponge and the lot tastes like a summer afternoon. The beauty of this cake also is, that is couldn’t be easier! One bowl, one tin, this will be all you’ll need.

I serve it warm with cream on top and some extra strawberries. When Luke had his first bite, he couldn’t believe it haha! This is definitely a classic summer cake that you’ll make over and over again 🙂 Whilst the strawberries are red and sweet.

Strawberry French cake

Quantity: For a 25cm rectangular tray bake

Utensils: a rectangle cake tin, a bowl , a whisk

Difficulty

Ingredients

  • 115g of salted butter, at room temperature
  • 250g of caster sugar
  • 2 large eggs
  • 160g of plain flour
  • 60g of soured cream
  • 1 tsp of vanilla essence
  • 1 tsp of baking powder
  • 200g / 300g of strawberries washed and quartered

Method

1* Make the cake batter: In a bowl, whisk the butter and the sugar together, until it creates a paste. Add the 2 eggs, the vanilla essence and mix well. Add in the flour, baking powder mix again and finish with the soured cream.

2* Pre heat the oven at 180C fan oven and butter and flour your tray. Spread the batter and place the strawberries on top, pushing some slightly indie the batter. Sprinkle with some extra sugar.

3* Bake for 25 to 30 minutes. Eat warm or cold.

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