Strawberry meringue layer cake


  • 125g plain flour
  • 25g cornflour
  • 1 1/2 tsp baking powder
  • 100g very soft unsalted butter
  • 300g caster sugar
  • 4 eggs
  • 2 tsps pure vanilla extract
  • 2 tblspns milk
  • 50g flaked almonds
  • 375ml double cream
  • 250g strawberries


  1. Preheat oven to 200C. Line, butter and flour two 22cm springform tins.
  2. Weigh out the flour, cornflour and baking powder into a bowl.
  3. Cream the butter and 100g of the caster sugar in another bowl until light and fluffy.
  4. Separate the eggs and beat the yolks into the butter and sugar, saving the whites to whisk later.
  5. Gently fold in the weighed-out dry ingredients, add the vanilla, then sir in the milk to thin the batter.
  6. Divide the mixture between the two prepared springform tins.
  7. Whisk the egg whites until soft peaks form, then gradually add the remaining 200g caster sugar.
  8. Spread a layer of meringue on top of the sponge batter in each tin and sprinkle the almonds evenly over.
  9. Bake for 30-35 mins, by which time the top of the almond-scattered meringues will be a dark gold.
  10. Let the cakes cool in their tins, then spring them open at the last minute when you are ready to assemble the cake.
  11. Whip the double cream, and hull and slice the strawberries; that’s to say, the bigger ones can be sliced lengthways and the smaller ones halved.
  12. Invert one of the cakes on to a plate or cakestand so that the sponge is uppermost. Pile on the cream and stud with the strawberries, letting some of the berries subside into the whipped whiteness. Place the second cake on top, meringue upwards, and press down gently, just to secure it.
  13. If you’ve got any more strawberries in the house, hull and halve them and serve them in a dish to eat alongside; it gives the cake a more after-lunch, less afternoon-tea kind of a feel, but it’s hardly obligatory.

Serves 8

From: Nigella Lawson: Forever Summer

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Sipi’s strawberry cake


  • 220g (1 3/4 cups) plain flour, plus extra for dusting
  • 180g (3/4 cup) sugar
  • 3 tsp baking powder
  • 180g (6oz) butter, melted
  • 185ml (3/4 cup) warm milk
  • 4 eggs, separated
  • 1 tsp vanilla extract
  • 800g (1 lb 12 oz) strawberries
  • 1 tsp lemon juice
  • 3 tblspns icing sugar
  • 750ml (3 cups) double cream


  1. Preheat the oven to 180C (350F/Gas 4).
  2. Grease and flour a 22cm springform tin or a bundt pan.
  3. Put the flour and sugar in a bowl with 1 tsp of the baking powder.
  4. Mix in the butter and then stir in the milk.
  5. Add the egg yolks and vanilla and beat in well.
  6. Whisk the egg whites to soft peaks, incorporating the rest of the baking powder when the eggs have started fluffing up.
  7. Fold the whites into the cake mixture.
  8. Pour the batter into the cake tin and bake for about 1 hour or until a skewer inserted into the centre comes out clean and the top is deep golden and crisp.
  9. Remove from the oven and leave to cool a bit before turning out onto a rack. When cool, slice the cake in half horizontally and put the bottom half on a large serving plate.
  10. Clean and hull the strawberries.
  11. Dice about half the strawberries and sprinkle with a little lemon juice and 1 tblespn of the icing sugar
  12. Whip the cream into stiff peaks with the remaining icing sugar.
  13. Mix the diced strawberries with about a third of the whipped cream and spoon over the bottom of the cake.
  14. Put the other half of the cake on top and thickly spoon the remaining cream over the top and sides, then decorate with the rest of the strawberries.

Serves 8-10

This is best eaten immediately. Any leftovers will keep for a day in the fridge.

From: Tessa Kiros: Falling cloudberries: A world of family recipes

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Strawberry margarita ice pops


  • 1 1/4 lb strawberries, hulled & halved
  • 1/2 cup white tequila
  • 1/2 cup superfine granulated sugar
  • 1 tablespoon fresh lime juice


  1. Blend all ingredients in a blender till smooth.
  2. Force through a fine sieve into a large glass measuring cup.
  3. Pour into moulds & add sticks
  4. Freeze at least 24 hours

Makes 8 1/3 cup ice pops

To make these ice pops non-alcoholic, substitute freshly squeezed orange juice for the tequila.

From: Gourmet, August 2002, pp. 104-5

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