Please don't be fooled by this cake's simple, plain appearance. Its anything but!!! Underneath its full of strawberries in a delicious sponge. A great favorite with my kids even the one who DOESN'T like strawberries
1Heat the oven to 350f and grease and line a 20.5cm round spring-clip tin
2Rinse strawberries and pat dry. Chop half the strawberries in to quarters and leave the remainder whole.
3Put the butter in the a bowl and whisk until soft, add sugar and whisk. Add vanilla and beat for a couple of mins until pale and fluffy.
4Beat the eggs in a small bowl, then gradually add to the butter mix, beating well. Add 1/3 of the buttermilk and gently fold it with a metal spoon then fold in a third of the flour. Fold the rest of the buttermilk and the flour the same way in 2 batches. Gently mix in the chopped strawberries ( tip sprinkle flour on strawberries before adding- it helps them not to sink in the batter)
5pour the mixture in to tin and press a few whole strawberries into the top of the mixture. Sprinkle with brown sugar. Bake for 30-40 mins until golden or a skewer comes out clean. leave to cool before removing from tun.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...