200g Golden Granulated Sugar, plus 2 tbsp for sprinkling
1 large Egg
120ml Milk
1 tsp vanilla extract
200g Self-raising Flour
400g Strawberries, halved
50g icing sugar
Instructions
Preheat the oven to 180ºC(160ºC fan oven) and grease and line a 23cm cake tin.
In the bowl of an electric mixer, or by hand, cream together the butter and sugar until it’s light and fluffy.
Beat in the egg and the milk. Beating until well combined. Add the vanilla then the flour, beating until well combined and there are no lumps.
Spoon into the prepared tin, shaking slightly to make sure it’s even.
Set 6 of the strawberries aside (these will be used for their juices later) and position the remaining halves, cut side down, on top of the cake. Sprinkle some golden granulated sugar on top of the strawberries afterwards.
Place in the middle of the preheated oven and bake for 50-55 minutes until a toothpick inserted in the middle will come out clean.
Meanwhile, cover the strawberries you set aside with 1tbps of the icing sugar, and leave for around 15 minutes.
Press this through a fine sieve into a bowl to get the juices out. Combine 1tbps of the juices with the remaining icing sugar, whisking until they are combined and leave to thicken.
Once the cake has been removed, allow to cool in the tin for 5 minutes, before transferring to a wire rack.
Drizzle the juice mix over the top of the cake.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cakes/strawberry-drizzle-cake/