This cake is made rich and dense with an oil based batter using Lakeshore’s rapeseed oil, so it makes for an ideal base for some lovely fresh cream and summery strawberries.
Rate this recipe
Average rating 3.5 / 5. Vote count: 14
No votes so far! Be the first to rate this recipe.
250g self-raising flour
1 tsp baking powder
200g caster sugar
3 large free-range eggs, beaten
170ml Lakeshore Rapeseed Oil
170ml milk
1 tsp vanilla extract
Icing sugar, for dusting
For the strawberries:
500g strawberries, hulled & halved
4 tbsp caster sugar
Juice of ½ lemon
½ tsp vanilla bean paste
For the whipped cream topping:
350ml double cream
60ml sour cream
2 tbsp caster sugar
1 tsp vanilla bean paste
Pinch of sea salt