This recipe is from Delia's Cakes
| 175g self-raising flour|
| pinch of salt|
| 110g spreadable butter|
| 110g golden caster sugar|
| 2 large eggs|
| 1 teaspoon vanilla extract|
| 12 smallish strawberries, hulled|
|For the icing:|
| 50g strawberries, hulled |
| 175g fondant icing sugar, sifted |
| a little extra fondant icing sugar (to dust)|
| 3 extra strawberries, quartered (to decorate)|
| Pre-heat the oven to 190ºC, gas mark 5|
|Two Silverwood 6-cup muffin trays, and silver paper-lined fairy cake cases|
All you do is sift the flour into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients (except the strawberries).
Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.
Next, divide half the mixture between the cake cases, then place a strawberry (pointed part uppermost) on top of each one. After that divide the remaining mixture between the cases – making sure the strawberries are covered.
Then bake the cakes near the centre of the oven for 15–20 minutes.
While that’s happening, make the strawberry icing. All you need to do is whizz the strawberries to a purée in a mini-chopper, then sieve the purée into a bowl containing the icing sugar, mixing as you go.
You may not need all the purée, just enough to give it a good spreadable consistency.
Cover the bowl with some damp kitchen paper.
When the cakes are cooked (i.e. well-risen and golden), remove them to a wire cooling tray, and when they’re cold, use a small palette knife to spread the icing on top of each cake.
You need to leave the icing to set for about 30 minutes. Then top each one with a quarter of a strawberry and finish off with a dusting of icing sugar.
These are best eaten as fresh as possible.