Strawberry Cake

We love to celebrate the abundance of strawberries in season by enjoying them in as many ways as possible.

You can’t beat a simple bowlful of them, freshly washed and eaten with fingers. Their sweetness is delicious.

But another way to enjoy them, if you’re so inclined, is to make strawberry cake.

Strawberries tend to cook down to nothing in a cake, leaving only a stain of sweet, pink density which has always seemed vaguely disappointing.

But this cake cheats and adds extra strawberries pressed into the warm surface at the end so that you can enjoy the fullness of the fruit as well as the dense strawberry fudginess of the cake.

Just in case this wasn’t enough strawberryness, I gently simmer more strawberries into a loose compote and spoon this over the slices on each plate, so that what you get is a luscious, swooning, full-on strawberry sensation in each mouthful.

Because summer isn’t here for long and strawberries need to be celebrated.