The arrival of the first sweet, juicy British strawberries in the shops definitely heralds the start of the summer. Along with digging out dusty bottles of suntan lotion dated
And British strawberries are set for a record-breaking year. As though the fruit is going for gold at this summer's Rio Olympics, the British crop is set to reach 74,000 tonnes this summer, up 11% from last year. This is all thanks to our insatiable demand for the strawberry; £564 million pounds worth are sold each season and berry consumption has risen by 132% in the last decade.
Pass the double cream.
To make the most of the season I baked this cake last weekend, a light, moist cake with sweet creamcheese frosting and packed full of juicy strawberries.
Strawberry and Vanilla Soured Cream Cake
175g soft butter
150g golden caster sugar
3 large eggs
225g self-raising flour
1 tsp baking powder
1 vanilla pod, seeds only
140ml soured cream
1 punnet strawberries, roughly cut in quarters
100g full fat cream cheese
200g icing sugar
1. Preheat the oven to fan 160C/conventional 180C/Gas MArk 4. Butter and line a 22cm loose-bottomed round cake tin
2. Place the butter, sugar, eggs, baking powder and vanilla in large bowl and beat well until light and fluffy. Beat in 4 tbsp of the soured cream and stir in three quarters of the strawberries
3. Pour into the prepared tin and bake for 50 minutes until risen and golden in colour. Cool for ten minutes in the tin then turn out onto a wire rack to finish cooling completely
4. To make the frosting, beat together the icing sugar, cream cheese and remainder of the soured cream. Spread over the cooled cake and use of the leftover strawberries to decorate.
- This recipe is adapted from BBC Good Food and is one of my go-to recipes. Easy, failsafe and really rather scrumptious
- Once baked, it keeps nicely in the fridge for 48hours. However, if it has lasted more than 48 minutes you have way more willpower than me