With summer finally well and truly here, fresh berries are in abundance. Strawberries, blueberries, blackberries – they’re everywhere. I know many of you will be looking for creative ways to use fresh strawberries up, and as this cake uses a whole 12 ounces of the sweet, sticky goodness known as strawberries, it’s a great way to use lots of your fresh strawberries up.
It’s a tasty way too, I might add. The cake itself has the consistency of a yogurt cake – dense and very moist – and the addition of lemon juice compliments the sweet strawberries wonderfully well.
They’re an unlikely combination, lemon juice and strawberries. Sweet yet slightly tart strawberries alongside sour lemon juice. I don’t know how they do it, but it works very well.
The glaze on top adds much-needed sweetness to the cake, so don’t be sparing. It will slowly soak into the cake, penetrating the cake with its sweetness. This recipe makes a big cake, making it the perfect dessert to have at those large barbeques or picnic dinners.
Adapted from food.com