Strawberry & cardamom traybake

Name: Strawberry & cardamom traybake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 10
Ingredients: 250 g unsalted butter, softened; 250 g caster sugar; 4 medium free range eggs; 250 g self-raising flour; 1 tsp baking powder; ½ tsp fine salt; 6 tbsp whole milk; 6 cardamom pods, seeds removed and crushed; ½ tsp vanilla extract; 400 g pack Strawberries, 150g cut into 1cm chunks and the rest reserved

A vibrant and aromatic cake – the perfect way to enjoy the last of the season's strawberries.

4 out of 5 stars(8) Rate this recipe

Vegetarian

Serves10
CourseCake
Prepare25 mins
Cook30 mins
Total time55 mins
Pluscooling

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250g unsalted butter, softened
250g caster sugar
4 medium free range eggs
250g self-raising flour
1 tsp baking powder
½ tsp fine salt
6 tbsp whole milk
6 cardamom pods, seeds removed and crushed
½ tsp vanilla extract
400g pack Strawberries, 150g cut into 1cm chunks and the rest reserved

Icing

150g unsalted butter
300g icing sugar, sifted
¼ tsp fine salt
½ tsp vanilla extract
2 tbsp whole milk

Preheat the oven to 190°C, gas mark 5. Grease and line a 30x20cm cake tin. In a mixing bowl, use an electric hand mixer to beat the butter and sugar for 5-8 minutes until pale and fluffy.
Beat in the eggs, one at a time, with 1 tbsp flour. Sift in the remaining flour, baking powder and salt, then fold to combine. Fold in the milk, crushed cardamom seeds, vanilla and strawberry chunks.
Pour into the cake tin and bake for 20-30 minutes until golden and risen; a skewer inserted into the centre should come out clean. Cool in the tin for 15 minutes, then remove from the tin; transfer to a wire rack to cool completely.
To make the icing, in a large mixing bowl, use an electric hand mixer to beat the butter for 5 minutes until pale and fluffy. Working in 3 batches, gradually beat in the icing sugar. Add the salt, vanilla and milk; beat for 1 minute. Spread over the top of the cooled cake. The cake will keep in the fridge for 4 days; cut the remaining strawberries into wedges and arrange on top before serving.