For the Cake:
8 ounces strawberries, hulled and quartered
2 cups all-purpose flour, sifted
1 cup unsalted butter
1 cup sugar
Grated zest (rind) of 1 orange
1 teaspoon baking powder
For the Icing:
4 ounces hulled strawberries
1 1/2 tablespoons confectioners' sugar
1 1/4 cups heavy cream, whipped
5-6 extra strawberries, for decoration
FOR THE CAKE: Preheat oven to 350 degrees F.
Butter a 9-inch round cake pan and line the base with parchment or waxed (greaseproof) paper.
Toss the strawberries in a little of the flour, to coat. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Fold in the orange zest (rind), flour, baking powder, and strawberries in 3 batches. Stir to combine after each addition.
Pour the mixture into the prepared pan. Bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean.
Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
FOR THE ICING: Place the strawberries and sugar in the bowl of a food processor and process to a puree. Fold into the whipped cream. Ice the cake and decorate with the strawberries and serve.
Place the strawberries and sugar in the bowl of a food processor and process to a puree. Fold into the whipped cream. Ice the cake and decorate with the strawberries and serve.
Active Time: 20 Minutes
Total Time: 1 Hour 20 Minutes
Yield: 10 Servings