Ingredients Jump to Instructions ↓

  1. 8 oz strawberries, hulled and quartered

  2. 2 cups all-purpose flour, sifted

  3. 1 cup unsalted butter

  4. 1 cup sugar

  5. 4 eggs

  6. 1 Grated zest (rind) of

  7. 1 orange

  8. 1 teaspoon baking powder Icing

  9. 4 oz hulled strawberries

  10. 1 1/2 tablespoons confectioners' sugar

  11. 1 1/4 cups heavy cream, whipped

  12. 5-6 extra strawberries, for decoration

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat oven to 350 degrees F (180 C). Butter a 9-inch round cake pan and line the base with parchment or waxed (greaseproof) paper. Toss the strawberries in a little of the flour, to coat. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Fold in the orange zest (rind), flour, baking powder, and strawberries in 3 batches. Stir to combine after each addition. Pour the mixture into the prepared pan. Bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. ICING: Place the strawberries and sugar in the bowl of a food processor and process to a puree. Fold into the whipped cream. Ice the cake and decorate with the strawberries and serve.


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