These charming Strawberry Cakes are soft, sweet, and beautifully light—perfect for teatime, garden gatherings, or a quiet indulgent moment. With the richness of mascarpone and a tender crumb, these cakes offer a delightful finish that feels like an English countryside daydream. Each one rises to a golden crown, with a pillowy texture that is both airy and delicate. The gentle sweetness is perfectly balanced by the soft tang of mascarpone, making every bite a moment of quiet pleasure. Their elegant simplicity makes them ideal for serving as they are or dressing with fresh berries and cream. Whether shared with loved ones under a rose-covered arbour or enjoyed alone with a warm cup of tea, these cakes bring a little joy to even the simplest of days. A true ode to softness, comfort, and the timeless romance of home baking.
Recipe
Strawberry Cakes
Ingredients
- Strawberries, 6 large (chopped or whole, for each cake)
- Butter, 40g, softened
- Plain flour, 120g
- Golden Caster sugar, 100g
- Baking soda, 1/2 teaspoon, mixed with 1 tablespoon vinegar
- Salt, a pinch
- Milk, 50ml
- Mascarpone, 50g
- Eggs, 2
method
Preheat oven to 200°C (fan) / 390°F and prepare a muffin tin with paper cases.
In a mixing bowl, cream together the softened butter and caster sugar until pale and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Add the mascarpone and mix gently until smooth.
In a small cup, combine the baking soda with the vinegar and set aside to fizz briefly. Stir this into the mixture along with a pinch of salt. Fold in the flour and then gradually pour in the milk, mixing until the batter is smooth and light.
If using chopped strawberries, fold a few pieces into each portion of batter before spooning into the cases. If leaving them whole, spoon the batter into the cases first, then press one strawberry gently into the centre of each.
Bake in the preheated oven for 20–25 minutes, or until golden and a skewer inserted into the centre comes out clean.
Enjoy!
