Ingredients
Cake batter
- 500 g fresh strawberries
- 3 Eggs
- 1/3 cup Vegetable oil
- 1 cup White sugar
- 2 cups self-raising flour
- For swirling and icing Barker's Strawberry Squeezy Fruit Preserve
Icing
- 2 cups icing sugar
- 1 Lemon (zest & juice)
- Barker's Strawberry Squeezy Fruit Preserve
Method
- In a blender or food processor, blend the strawberries, eggs, oil, sugar, and flour until smooth.
- Pour the batter into a cake tin. Squeeze lines of Barker's Strawberry Squeezy Fruit Preserve on top, and use a toothpick or knife to swirl.
- Bake at 180°C for 40-50 minutes, or until a toothpick comes out clean.
- Mix the icing sugar with lemon juice, zest, and Squeezy Strawberry Preserve until smooth.
- Once the cake is cool, drizzle the icing over the top. Enjoy!
This Recipe Uses
Strawberry Squeezy Fruit Preserve
$5.90
300g
