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June brings thoughts of summer days and strawberries and cream.

This recipe uses both for a topping made of strawberry purée and whipped cream on a light sponge. It’s so delicious!

You will need a 20cm/8in deep round cake tin and a food processor or a blender.


  • 110g (4oz) butter
  • 4 large eggs + 2 yolks
  • 1 lemon – grated zest
  • 110g (4oz) caster sugar
  • 150g (5oz) plain flour

Filling and decoration

  • 250g (8oz) strawberries
  • 300ml (10 floz) double cream
  • 50g (2oz) icing sugar
  • 1 tspn lemon juice
  • Extra strawberries for decoration


Line the cake tin with silicone baking parchment paper.

Heat the oven to Gas 2/160C.

Melt the butter and leave it to cool.

Whisk together the eggs and yolks, lemon zest and caster sugar over a pan of hot water until thick.

Fold in the sieved flour and melted butter.

Put into the tin and bake for approx 35-40 mins or until firm in the centre to a fingertip touch. Remove onto a cooling rack and leave to get cold.

Strawberry Cream

Slice the strawberries and sprinkle with the lemon juice. Purée them in a food processor or with a blender until smooth.

Whip the cream to soft peak only then fold in the purée. Taste for sweetness, adding icing sugar if necessary.

To assemble: place the cake base on a serving plate, spread the strawberry cream on top, swirling it. Decorate with a few extra strawberries.

Tip: a tablespoon of white wine could be added to the strawberries.

The unused egg whites can be frozen for another time.

Posted in Recipes on Jun 01, 2017