You are not permitted to download, save or email this image. Visit image gallery to purchase the image.
This cake is laden with fresh, sweet strawberries, Alison Lambert writes. "I like to keep the cake this size so the strawberries play the main role and the cake just nestles between."
75g butter, softened
1 cup white sugar, 2 Tbsp extra for top
1 tsp vanilla extract
1 cup milk
1½ cups plain flour
1½ tsp baking powder
500g fresh strawberries, hulled and cut in half
Grease and line a round 18cm removable bottom cake tin with baking paper.
Preheat oven to 180degC.
Begin by creaming the butter and sugar until soft and creamy. Add the eggs one at a time, beating well in between.
Sieve dry ingredients together and add half to the butter mixture with half the milk. Beat lightly until just combined. Continue with remaining flour and milk mix, fold gently to combine.
Spoon the batter into your prepared tin and spread evenly.
Scatter over all the strawberries, ensuring as much of the surface as possible is covered. Sprinkle over the 2 tablespoons of sugar.
Bake for 20 minutes or until centre of the cake springs back when touched.
Cool before eating.
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.