Simple strawberry cake

This incredibly moist strawberry cake is something I make when I need something sweet (which is often), but don’t have time to decorate. It’s also the perfect thing to whip up if you only have one tin! Ideal to have on hand if a friend pops over & serve with a cup of tea - always a winner.

Rhubarb & custard SEASONAL SWAP!

The perfect way to use up rhubarb, simply replace the strawberries with rhubarb, cut 100g into small cubes and fold through the mix and add the remaining 150g, cut into 4cm pieces, and arrange on top. You can even swap out the cornflour for custard powder to take it to the next rhubarb and custard level.

SERVES 6 - 8

150g unsalted butter, softened + extra for greasing

150g caster sugar 

2 tsp vanilla paste 

2 eggs 

150g self-raising flour 

2 tbsp cornflour 

½ tsp baking powder

100g Greek yoghurt + extra to serve if you like

1 lemon, zest 

250g strawberries, quartered

Icing sugar to serve, optional

1 Heat oven to 180C / 160C fan and line a 20cm spring form cake tin with baking paper on the base. Put the butter, sugar and vanilla into a large bowl and whisk with an electric whisk for 4 – 5 mins until it’s light and fluffy. Scrape down the bowl to get everything and gradually whisk in the eggs.

2 Add the flour, cornflour and baking powder and fold in until all incorporated. Fold in the yoghurt, lemon zest and 100g strawberries. Pour into the cake tin and spoon over the top to evenly spread it out. Stop with the remaining strawberries and bake for 55 mins - 1 hour until golden and a skewer comes out clean, you can cover with foil it starts to brown too much on top.

3 Leave to cool for 15 mins then remove from the tin and cool completely before dusting with icing sugar and serving with extra yoghurt (or ice cream!).