End of season strawberries are so jammy and sweet, they’re perfect for baking with.  

Makes one 20cm cake.  

 

Ingredients: 

55g butter, softened  

2/3 cup caster sugar + 1 tbsp  

2 tsps pure vanilla extract  

1 large egg  

1 cup plain flour  

½ tsp baking powder  

½ tsp baking soda  

3 tbsps poppy seeds  

1/2 tsp lemon zest  

1/2 cup plain Greek yoghurt or sour cream  

140g fresh strawberries, quartered  

Yoghurt or whipped cream to serve  

 

Method 

1. Preheat oven to 180 C fan bake with rack in middle. Grease and line a 20cm springform tin.

2. Beat butter and 2/3 cup sugar until pale and fluffy, then beat in vanilla and egg.

3. Whisk together flour, baking powder, baking soda and poppy seeds and add these into the mix in two batches, beating on low and alternating with yoghurt. Stir in zest and half the strawberries until just combined. Spoon batter into prepared cake tin. Arrange remaining strawberries evenly over top and sprinkle with remaining one tablespoon of sugar.

4. Bake 35 minutes or until golden and a skewer comes out clean. Cool for 10-15 minutes before ‘springing the tin’ and allow to cool completely before transferring to a serving plate.

 

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