Dymock Country Cake
                with Strawberries

For the Cake:
180g unsalted butter, at room temperature
400g caster sugar
4 extra-large, free range eggs, at room temperature
170ml soured cream, at room temperature
1/2 tsp lemon zest, grated
1/2 tsp orange zest, grated
1 tsp vanilla extract
300g plain flour
40g corn flour
pinch of salt
1 tsp bicarbonate of soda
For the Filling:
250ml double cream, chilled
3 Tbsp sugar, granulated
1 tsp vanilla extract
350g fresh local strawberries, hulled and sliced


  • Preheat oven to 180°C or Gas Mark 4 - Lightly grease cake pans. Line them with baking paper and the flour the lined pans.
  • In a large bowl, cream the butter and sugar on high speed with a hand mixer until light and fluffy. Add the eggs, one at a time, while blending on medium speed. Then add to mixture soured cream, all zests, and vanilla - then continue blending at medium speed. Sift the flour, cornstarch, salt, and baking soda and mix in on low speed until just smooth.
  • Pour the batter into the pans, smooth the tops and level, and bake in the centre of the oven for about 45 minutes. Let pans cool to room temperature for about 45 minutes.
  • For the filling, whip the cream, sugar, and vanilla in a mixer until firm.
  • You can then choose to slice one of the cakes in half and freeze the second cake or choose to make a large cake with both of the cakes. No matter your choice - Spread the filling on the layer(s) and scatter with sliced strawberries. On the top add more cream and strawberries...and for an extra touch, dust top with icing sugar, sugar sprinkles, or white chocolate curls.

Tip: You could also substitute any in-season fresh fruit - just visit your local market and be creative!

Serves 6

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