Priya Hunt

Mmm, who doesn’t like strawberries? They are delicious fruit and really healthy for you as they’re packed with Vitamin C and K, Potassium, Magnesium, Folate and anti-oxidants. They have a low glycaemic index which makes them good for managing diabetes. This recipe is healthy because I’ve also used spelt flour and coconut sugar. However, you can always make it with plain flour and normal sugar if you don’t have access to these. Fresh strawberries are something special, especially in June, in Britain (where I live). The flavour of fresh organic strawberries in season is unbeatable. But you can get boxed strawberries year round.

What you need

  • Sprouted spelt flour: 225g (you can substitute this with plain flour)
  • Crystallised Organic coconut blossom nectar: 175g (you can substitute with caster sugar but this is way healthier)
  • Butter: 175g
  • Vanilla extract: 1 Tsp (I prefer this to vanilla essence but you can use that if you like)
  • Poppy seeds: 2 Tbsp
  • Eggs: 2
  • Baking powder: 1 Tsp
  • Salt: a pinch
  • Fresh strawberries: 175g (chopped fine)
  • Clotted cream and strawberry jam: to serve 

What you do

  • Grease and line a round baking tin with parchment paper
  • Heat the oven to 180 degrees C
  • Mix the flour, salt, baking powder and poppy seeds
  • Cream the butter and sugar. It’s much easier to cream the butter by covering it with butter paper on both sides and bashing it with a rolling pin! Stress relief too 😉
  • Add the eggs one by one and fold in
  • Fold in the flour mixture slowly
  • Add the vanilla and strawberries and mix to form the cake batter
  • Poor into the greased cake tin and bake at 180c for 40 – 50 minutes
  • Check after 30 minutes….if you insert a knife and it comes out clean, it’s done
  • Slice and serve with cream and jam

Strawberry cake

Mmm, who doesn’t like strawberries? They are delicious fruit and really healthy for you as they’re packed with Vitamin C and K, Potassium, Magnesium, Folate and anti-oxidants. They have a low glycaemic index which makes them good for managing diabetes. This recipe is healthy because I’ve also used spelt flour and coconut sugar. However, you can always make it with plain flour and normal sugar if you don’t have access to these. Fresh strawberries are something special, especially in June, in Britain (where I live). The flavour of fresh organic strawberries in season is unbeatable. But you can get boxed strawberries year round.
Print Recipe

Ingredients
  

  • Sprouted spelt flour: 225g you can substitute this with plain flour
  • Crystallised Organic coconut blossom nectar: 175g you can substitute with caster sugar but this is way healthier
  • Butter: 175g
  • Vanilla extract: 1 Tsp I prefer this to vanilla essence but you can use that if you like
  • Poppy seeds: 2 Tbsp
  • Eggs: 2
  • Baking powder: 1 Tsp
  • Salt: a pinch
  • Fresh strawberries: 175g chopped fine
  • Clotted cream and strawberry jam: to serve

Instructions
 

  • Grease and line a round baking tin with parchment paper
  • Heat the oven to 180 degrees C
  • Mix the flour, salt, baking powder and poppy seeds
  • Cream the butter and sugar. It’s much easier to cream the butter by covering it with butter paper on both sides and bashing it with a rolling pin! Stress relief too 😉
  • Add the eggs one by one and fold in
  • Fold in the flour mixture slowly
  • Add the vanilla and strawberries and mix to form the cake batter
  • Poor into the greased cake tin and bake at 180c for 40 – 50 minutes
  • Check after 30 minutes….if you insert a knife and it comes out clean, it’s done
  • Slice and serve with cream and jam

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