|Photo: © childsdesign|
Summer has truly arrived when British strawberries are ripe and ready for picking and although they are now available all year round – with foreign countries suppling our needs – you really can’t beat the fruit from our own soil. Reserving them as a seasonal treat makes them so much more special.
Growing your own strawberry plants in your garden is very rewarding and there’s nothing more exciting when lifting up the leaves to find the stems swathed in red juicy jewels. If you’re not much of a gardener or simply lack the space, you can still experience the thrill of the strawberry hunt by visiting one of the many pick your own farms in the area.
When the sun is warm the sweet fragrant smell wafts into the air tempting even the most restrained of individuals to sneak a strawberry into their mouths whilst foraging.
The first berries are not often the sweetest though, they can lack the depth of flavour that the prolonged spells of sun can give them, that said, they are still lovely eaten unadorned. No sugar, no cream, just pure fruit bliss. Plucked straight from the plant whether homegrown or ‘stolen’ they just seem to taste better.
However, dairy produce does create a natural harmony, whether it’s cream, yogurt, creme fraiche or marscapone, you can’t go wrong, but never cook a strawberry unless it was in a jam of course.
Strawberries and Cream Sponge Cake
This cake is just the thing to make for a summer Sunday treat or summer celebration, just perfect for all the family to enjoy or for when you have friends over.
A light buttery sponge filled with the sweetest of British strawberries and billowing clouds of cream is hard to resist.
|Photo: © childsdesign|
- 200g unsalted butter, softened
- 200g caster sugar
- 3 large eggs
- 2 tsp vanilla extract
- 200g self raising flour
- 1-2 tablespoons milk
- strawberries, hulled and halved lengthways, reserve some whole for decorating the top of the cake
- 6 tbsp good quality strawberry jam
- 300ml double cream, lightly whipped
- icing sugar to dust
Preheat the oven to 180C / Gas 4.
Grease two 18cm sandwich tins and place a circle of baking parchment in the bottom of each one.
With an electric food mixer beat together the softened butter and sugar until it becomes pale and creamy.
Whisk the eggs and vanilla extract in a jug until slightly frothy.
With the mixer still running, add the eggs by pouring very slowly in a thin stream into the butter and sugar mix. When the mixture is pale, and increased in volume, stop the mixer.
Sieve in a tablespoon of the flour and using a metal spoon carefully fold in to avoid knocking out any air.
Repeat, adding a spoonful at a time until all the flour is incorporated.
The mixture should be of a soft dropping consistency. If it seems too stiff, gently fold in some milk.
Divide the mixture between the two cake tins and spread out evenly, smoothing off the tops.
Place in the centre of the oven for 25-30 minutes.
The cakes are ready when they're risen, golden brown and their edges are pulling away slightly from the sides of the tin.
Turn them out on to a cooling rack and carefully remove the baking paper. Leave until completely cool before filling.
Spread one half of the cake with strawberry jam and arrange the strawberry halves over it. Spread over the whipped cream and carefully place the other cake half on top. Arrange some whole strawberries on the top and dust lightly with sieved icing sugar.