I’ve said it before, but I’ll say it again (and many times more): Scottish strawberries are the best strawberries. Despite the amount of moaning we do about our weather here, we are actually lucky enough to live in a country which happens to have the perfect strawberry-growing climate: long daylight hours during the summer, consistent temperatures that aren’t too scorching (see, it’s good for something!) and water, water everywhere. Right now we can get a kilo of Scottish strawberries for £3 in our local supermarket, which is the perfect excuse for over-indulging in the small, sweet treats until your finger tips are stained pink and your tummy is just a liiittle bit sore.
And this weekend is the perfect time to fit some strawberry-themed baking into your schedule, since it’s the Wimbledon finals. This cake is just a regular Victoria sponge, but it’s a handy little recipe to have under your belt, or up your sleeve, or in whatever metaphorical clothing garment you desire. It’s the simple rule of 200:200:200:4, which means 200g of butter to 200g of sugar to 200g of flour and 4 eggs, and it works perfectly every time. A Victoria sponge is often sandwiched together with jam and butter cream icing, which is lovely too, but I think fresh strawberries and double cream are called for during the summer. And without horribly jinxing the outcome of tonight’s semi-final, maybe your Scottish strawberry cake will have a particularly patriotic connotation come Sunday afternoon…
One year ago:
– Strawberry and vanilla muffins
Ingredients 200g soft butter, plus a little extra for greasing 200g caster sugar 4 medium eggs 1 tsp vanilla extract 200g self-raising flour 1 tsp baking powder 300ml double cream 400g strawberries
Icing sugar for decoration