One of my favorite yearly events is the Wimbledon final (particularly the men’s final … wink, wink, say no more) I always look forward to indulging in some Wimbledon fare, namely something delicious with strawberries and cream. Last year, it was a gorgeous strawberry tart. This year it’s strawberry cake, made with fresh strawberries. This cake is incredibly easy to make, as you will see by the recipe. The cream cheese frosting and the mashed strawberries work perfectly with the soft vanilla sponge. And even better, when you bite into it, there is a small surprise in the center waiting patiently for you.

So, kick back, pour yourself a refreshing pimms or cup of tea and enjoy a piece of strawberry Wimbledon cake, whilst watching some extraordinary tennis.

Ingredients –

• 120g butter
• 120g sugar
• 2 eggs – lightly beaten
• 1/2 tsp. vanilla extract
• 120g plain flour
• 2 tsp. baking powder
• 12 small strawberries + extra for garnishing – tops removed, only remove the green bit, don’t cut the strawberries at all

Strawberry cream cheese frosting –

• 220ml cream cheese
• 200g butter – soft but not melted
• !/3 cup of strawberries – mashed
• 100g icing sugar, sifted (adjust to taste)

Recipe –

• Preheat the oven to 180c
• Line a cake tin with baking paper and spray with non stick
• Beat together the butter and sugar until pale
• Gradually beat in the eggs and vanilla
• Sift together the flour and baking powder, and then gently fold it into the mixture
• The mixture will seem very thick and not enough, but trust me it is enough
• Put the mixture into the cake tin, and using your fingers, gently coax it into the edges, making sure it is even
• Put strawberries into the mixture – they will stick out
• Bake the cake for around 20-30 minutes or until the cake is golden brown. Use a wooden skewer; insert into the cake, if it comes out clean then the cake is done. Depending on the size of the strawberries, the cake mixture will have covered them or they may still be sticking out of the top

• While the cake is cooling, whip the butter and cream cheese until smooth, stir in the icing sugar and mashed strawberries, once cooled, ice the cake, and top with whole strawberries
• Eat immediately

Dee’s notes

• Because of the strawberry in the middle these cupcakes will only last 1 – 2 days max. They should be stored in an airtight container in the fridge. However generally, in my house it only lasts a couple minutes, if you know what I mean!
• This recipe makes a small round cake