Summer Strawberry Sponge
Method
From Sandie Edney at the Lostwithiel Community Centre kitchen. A great way to use up very ripe strawberries!
You will need 2 x 9in lined sandwich tins.
1. Preheat oven to 180c (175c if using a fan oven)
2. Cream the butter and sugar then add the eggs - using a little flour if it begins to curdle.
3. Mash and add half the strawberries then add the remaining flour and beat for 2 minutes until light and creamy.
4. Divide between tins and bake for approx 25 - 30 minutes. Remove from oven and cool for 5 minutes then remove from tins and cool on a wire rack.
5. When cold sandwich together with half of the whipped cream and cover top with the rest. Decorate with remaining strawberry pieces. Serve and enjoy!
Ingredients
275g / 10 oz butter
275g / 10 oz caster sugar
5 eggs
275g / 10 oz self raising flour
225g / 8oz Cornish strawberries
275ml / 10 fluid oz whipping or double cream, whipped
