Recipe courtesy of Countryside food columnist Miranda Gore Browne.
Serves 8-10
Ingredients
For the cake:
- 180g unsalted butter
- 180g caster sugar
- 3 eggs
- 180g self-raising flour
- 1 tsp of baking powder
- 1 tsp of vanilla bean paste
- Pinch of salt
- 2 tbsp of strawberry jam
- 100g of the berries from the 400g listed below, chop the strawberries, leave the others whole
For the topping:
- 80g icing sugar
- 300ml double or whipping cream
- 1 tsp of vanilla bean paste
- 1 large meringue crumbled, or 4-6 mini meringue kisses
- 400g mixed berries, raspberries, strawberries, blackberries, cherries
Recipe courtesy of Miranda Gore Browne.
Miranda is a food writer, home-baking expert, director of The Kitchen School and passionate foodie. She was also a finalist on the first series of The Great British Bake Off. Miranda has written two books, Biscuit and Bake Me a Cake as Fast as You Can, both published by Ebury Press.
Method
Put all the cake ingredients – the unsalted butter, caster sugar, eggs, flour, baking powder, vanilla bean paste and salt - into one bowl and mix well until smooth and creamy.
Scrape the mixture into a 9-inch lined, square baking tin and gently smooth the top.
Add the 100g of berries and spread evenly over the top.
Bake in a preheated oven (180 degrees) for 35-40 minutes. Remove from the oven and leave to cool in the tin.
For the topping:
Whip the cream with the icing sugar and vanilla until creamy and smooth; take care not to over whip or make it too thick.
Once the cake has cooled, spread the topping on top and then prettily pile on the berries.
Crumble over the meringue and then drizzle on the jam.
Leave in the tin if you are taking to friends or outdoors, otherwise carefully lift out of the tin using the baking paper.
