NZ Woman's Weekly

Strawberry syrup cake

Strawberry syrup cake
  • Meal Type

    Cake
  • Courses

    Dessert

The smell of strawberries cooking is the best.

This cake is best eaten freshly baked or warm up slices and serve with ice cream for dessert.

Great for using over ripe, slightly squishy strawberries.

  • 350g ripe strawberries
  • 2 tbsp caster sugar
  • 160g butter, softened
  • ¾ cup caster sugar
  • 2 eggs
  • 1 tsp vanilla paste
  • 1½ cups self-raising flour
  • ¼ cup milk
  • 1 cup fresh sliced strawberries
  • ¼ cup water
  • 2 tbsp sugar
  • Thickened cream to serve

1 Preheat the oven to 175oC. Grease and line the base of a 23cm square cake tin. Hull and slice the strawberries and arrange in a thick layer over the lined base of the tin. Sprinkle with caster sugar and set aside.

2 Cream the butter and sugar for 4-5 minutes until pale and creamy, then add the eggs one at a time, beating well. Beat in the vanilla, flour and milk until just combined.

3 Spoon the cake batter over the strawberries and smooth the top. Bake for 35-45 minutes until golden and a skewer is removed cleanly. Allow to cool for 10 minutes then invert onto a serving platter.

4 For syrup, simmer the sliced strawberries, water and sugar for 10 minutes, then pass through a sieve. Serve the cake with cream and syrup.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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