June means strawberries, especially the English ones. This cake is cut into slices which are easy to pick up and eat with the fingers. The base is a type of shortcake with a layer of strawberry jam in the centre. The jelly topping keeps the strawberries fresh and makes it look pretty.
It is ideal for a picnic, it can be carried in the tin and cut when required.
You will need a tin 20cm (8 in) square. I have used one from Lakeland with a loose base.
- 275g (10 oz) butter
- 175g (6 oz) caster sugar
- 3 eggs
- 1 teasp vanilla extract
- 325g (12 oz) plain flour
- 110g (4 oz) ground almonds
- 3 tablesp strawberry jam
- 2 tablesp strawberry jam
- 275g (10 oz) strawberries
- 1 packet of red Quickjel
Heat the oven to Gas 5/190C.
Line the base of the tin with baking parchment and grease the sides. Cream together the butter and sugar, beat in the eggs and work in the flour, ground almonds and vanilla extract.
Put half the mixture in the tin, smoothing flat with the back of a wetted tablespoon then spread with the strawberry jam to within 2cm (1/4 inch) of the edge then spread the remaining mixture on top.
Bake for approximately 30 minutes or until golden and firm to the touch.
Allow to cool in the tin then spread with two tablespoons of jam.
Hull the strawberries, slice them neatly and arrange in rows over the top.
Prepare the Quickjel according to the instructions on the packet. Wait until it’s beginning to set then pour it over the strawberries.
Refrigerate until set.
Cut into slices to serve.
Note: if plates and spoons are used, the slices are even nicer served with single cream.