This cake is one of my favourites and the strawberries make it the ultimate summer cake. I’ve previously made it with blueberries and with a raspberry blueberry combination.
Recipe adapted from BBC Good Food.
175g soft (dairy-free) butter
175g caster sugar
3 large eggs
225g self-raising flour
1 tsp baking powder
2 tsps vanilla extract
150ml soured cream
200g cream cheese
100g icing sugar
1. Preheat the oven to 160C and line a 20cm springform cake tin with non-stick baking paper.
2. Put the butter, sugar, eggs, flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes until lighter in colour and well mixed. Beat in 4 tbsp soured cream. Quarter the strawberries and fold 350g of them into the batter.
3. Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. When the cake is cool enough to handle, take it out of the tin and leave to cool on a wire rack.
4. To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth. Spread over the cooled cake and scatter with the remaining strawberries. The cake will keep in the fridge for a couple of days.