Posts Tagged ‘Strawberries’

We made this on a rainy Sunday last year in an effort to entertain Orlaith for a while. It’s light and buttery, and easy enough for little helpers. You will need 2 x 20 cm round sandwich tins.

Orlaith’s Strawberry Cake

  • 225g butter, at room temperature
  • 225g caster sugar
  • 4 large eggs, lightly beaten
  • 225g self-raising flour
  • icing sugar, to dust


  • 100ml double cream
  • 175g strawberries, sliced

Preheat the oven to 180C/Gas 4.

Line two 20cm round sandwich tins with baking parchment.

Mix the butter and sugar with an electric whisk or stand mixer until light and creamy.

Whisk in the eggs a little at a time, then sift in the flour and gently fold it in using a metal spoon.

Divide the cake mixture between the prepeared tins and bake for 25 minutes.

Cool briefly in the tins then turn out onto a wire rack and allow to cool completely.

Whisk the cream, then spread it over the flat side of the first cake and cover with the sliced strawberries. Place the other cake on top with the round side up. Dust with icing sugar.

(Original recipe from the Complete Cookbook for Children, edited by Claire Lloyd, DK – Penguin Random House, 2017.)


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Strawberry and buttermilk icecream

We’re getting late in the strawberry season, so they’re both cheaper and have great flavour. This is an easy ice cream by Diana Henry with a texture similar to sorbet. Great on its own but we also loved this with some rich chocolate truffle ice cream laced with rum.

Strawberry & Buttermilk Ice Cream – makes 1 litre

  • 500g strawberries
  • 175g caster sugar
  • 1 vanilla pod, split lengthways
  • 375ml buttermilk
  • 115g sour cream
  • pinch of sea salt flakes

Remove the green tops from the strawberries, then slice and put into a bowl with half the sugar and the seeds from the vanilla pod. Leave to sit for half an hour.

Pour the fruit and all its juice into a food processor with the remaining sugar and whizz to a purée. Push the purée through a nylon sieve to remove the strawberry seeds. Mix with buttermilk, sour cream & salt.

If you have an ice cream machine you can churn in that or alternatively transfer to a shallow container and put straight into the freezer. You will need to churn it manually by putting back into the food processor after an hour, then twice more at 2 hour intervals. The ice cream must be covered with a lid or cling film in between churning and when you store it.

Remove the ice cream from the freezer about 10 minutes before serving to allow soften a bit.

(Original recipe from How to Eat a Peach by Diana Henry, Mitchell Beazley, 2018.)


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We were recently donated a preserving pan (thanks Uncle Graeme) and this was our first ever attempt at jam-making. If only we’d realised how easy it was before and so much better than shop-bought. We’re already on our second jar and it’s a great gift to give to friends.

Soft-set Strawberry and Pimm’s Jam – makes 5 450g jars 

  • 1.5kg strawberries, hulled and halved if large
  • 1kg jam sugar
  • juice of 2 lemons
  • juice of 1 orange
  • 3 tbsp Pimm’s No. 1

Put a few saucers in the freezer (you’ll need them later to check if the jam is ready). Put the strawberries into a preserving pan (or the biggest saucepan you have), then roughly mash the strawberries with a potato masher. Stir in the sugar and put the pan over a very low heat. Stir now and then until the sugar has dissolved and there is lots of red syrup in the pan. Be careful not to let it boil. Stir in the orange and lemon juices when the sugar crystals have dissolved.

Turn up the heat and let the jam come to a foaming fast boil (if you have a jam thermometer it should read 105C). After 10 minutes, put a tsp of the jam onto one of the frozen saucers, then push your finger through the jam. If the jam wrinkles, it is ready. If not, leave for another couple of minutes and test again. Leave the jam to cool for 30 minutes, skim off the scum, and add the Pimm’s. Ladle into sterilised jars.

(Original recipe from BBC Good Food)

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This is easy peasy and looks so impressive.

Strawberry and Mascarpone Tart – to serve 8

  • 1 large egg
  • 1 tbsp caster sugar
  • 250g mascarpone cheese
  • 2 drops vanilla extract
  • 250g strawberries

For the crumb base:

  • 75g butter
  • 250g almond, orange or sweet oat biscuits (or digestives will do!)

You need a rectangular tart tin with a removable bottom. We used a long thin one 12cm x 34cm.

For the crumb base, melt the butter in a small saucepan. Crush the biscuits to a coarse powder in a food processor (or bash them in a bag with a rolling pin). Mix the crumbs with the butter, then spoon into the tart tin and smooth them into into the corners and up the sides. Press firmly but don’t try not to compact them too much. Stick the base in the fridge until it has set.

To make the filling, separate the egg, put the yolk in a bowl with the sugar and beat for a few seconds to mix. Beat in the mascarpone until you have a custard-coloured cream. Stir in a few drops of vanilla extract. With a clean whisk and a clean bowl, beat the egg white until it stands stiff, then fold it into the creamed mascarpone.

Spoon the mascarpone into base. Hull the strawberries, slice them thinly and arrange them on the top. Put the tart back in the fridge but remove it about 20 minutes before serving.

Drink with: a glass of Moscato d’Asti –  lightly sparkling and deliciously sweet and fruity.

(Original recipe from Nigel Slater: the kitchen diaries, Fourth Estate, 2005.)

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