Strawberry Summer Cake

Updated 15/10/2013
I've been loving this cake and it ia's favourite cake. He loves helping arrange the strawberries and requested it for his fourth birthday. 

As always we use Brown sugar, wholemeal flour and dont bother creaming the butter and sugar. But you can subsitute the flour and sugar types and creaming the butter will result in a more areated cake.

This recipe is not such different from smitten kitchen's but I ambassuming that Australian berries are sweeter than British ones as less sugar is suitable when I tried making this.

75 butter, melted plus extra to grease a shallow cake tin
1 1/2 cups self raising wholemeal flour
1/2 cup brown sugar, plus an optional extra to sprinkle on top
1 large egg
1/2 cup milk
1 tablespoon vanilla extract
500g strawberries, hulled and halved if necessary 

Preheat oven to 180c
Combine all the wet ingredients, then gradually add to the flour. ( If you are creaming butter and sugar do that first then add rest of wet ingredients)
Pour into buttered cake tin.
Arrange starwberries on top and push down into batter.
If you are icing the cake put in oven now. If you are not sprinkle extra sugar over the top to make a crust. 
Bake for 1 hour until skewer into cake comes out clean, dont test a stawberry that will come out jammy.

If you are icing the cake cut in half and stack on top sandwiching a layer of whipped cream icing. If you are not serve with dollaped cream on the side.

Original post
From: Mysy
Date: Mon, Oct 10, 2011 at 12:11 AM
Subject: Strawberry summer cake
To: iysw

recipe from

I reduced the amount of sugar by A LOT because my strawberries were very sweet 

Was very happy with the result