About this recipe:This is a great cake to make when strawberries are in-season. It consists of two scone-like layers, topped with fresh strawberries and whipped cream. It's great for birthdays and everyday enjoyment.
Makes: 1 20cm round cake
1kg fresh strawberries, hulled and sliced
100g caster sugar
280g plain flour
4 teaspoons baking powder
2 tablespoons caster sugar
1/4 teaspoon salt
475ml double cream, whipped
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Method Prep:30min › Cook:20min › Ready in:50min
Toss strawberries with 100g caster sugar. Set aside.
Preheat oven to 220 C / Gas 7. Grease and flour one 20cm round cake tin.
In a medium bowl, combine flour, baking powder, 2 tablespoons caster sugar and salt. Rub the margarine into the mixture until it resembles coarse crumbs. Make a well in the centre and add the beaten egg and milk. Stir until just combined.
Spread the batter into the prepared tin. Bake at 220 C / Gas 7 for 15 to 20 minutes or until golden brown. Let cool partially in tin on wire rack.
Slice partially cooled cake in half horizontally, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with whipped cream.