Berry delicious indeed. The strawberries can be replaced with other berries or soft fruits and you can use a custard instead of whipped cream
• 250g caster sugar
• 8 large eggs
• 250g plain flour, sifted
• 100g butter, just melted
• 600g strawberries, hulled
• 155g icing sugar
• 200ml cream, whipped until firm
1 Preheat the oven to 180°C. Butter and flour a 25 cm round cake tin.
2 Using an electric mixer, beat the sugar and eggs for about 10 minutes or until the mixture forms a thick ribbon.
3 Add the sifted flour all at once and, using a rubber spatula, fold it into the egg mixture, gently but quickly. Mix in the melted butter, gently but quickly.
4 Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 30–40 minutes or until the cake is lightly browned and springs back when lightly touched in the centre.
5 Set aside for a few minutes before gently turning out onto a wire rack to cool completely.
6 Mash two of the strawberries, then gradually stir in the icing sugar until the mixture has the consistency of icing (frosting).
7 Slice the remaining strawberries in half. Cut the sponge in half horizontally. Spread the bottom half with the whipped cream and top with two-thirds of the halved strawberries. 8 Replace the top half of the cake and spread the icing over the top. Garnish with the remaining strawberry halves.
Recipe courtesy of Gabriel Gaté, extracted from 100 Best Cakes and Desserts