Strawberry syrup cake
The smell of strawberries cooking is wonderful. This cake is best eaten freshly baked or warm up slices and serve with ice cream for dessert. Great for using overripe, slightly squishy strawberries.
|2 Tbsp||Caster sugar|
|350 g||Strawberries, ripe|
|160 g||Butter, softened|
|¾ cup||Caster sugar|
|1 tsp||Vanilla paste|
|1½ cups||Self raising flour|
|300 ml||Thickened cream, to serve|
- Preheat the oven to 175C.
- Grease and line the base of a 23cm square cake tin.
- Hull and slice the strawberries and arrange in a thick layer over the lined base of the tin.
- Sprinkle with caster sugar and set aside.
- Cream the butter and sugar for 4-5 minutes until pale and creamy, then add the eggs one at a time, beating well.
- Beat in the vanilla, flour and milk until just combined.
- Spoon the cake batter over the strawberries and smooth the top.
- Bake for 35-45 minutes until golden and a skewer is removed cleanly. Allow to cool for 10 minutes then invert onto a serving platter.
- For syrup: simmer the sliced strawberries, water and sugar for 10 minutes, then pass through a sieve.
- Serve the cake with cream and syrup.