Wimbledon Cake

Game, Set, Match


Here is the perfect summery strawberry cake recipe to enjoy with cream for breakfast or tea.


240 ml full-fat milk
60 ml crème fraîche
110g plain flour
110g strong white bread flour
1 level tablespoon baking powder
½ teaspoon salt
115g unsalted butter, softened
150g caster sugar
1 large egg
Seeds of 1 vanilla bean or 1 teaspoon vanilla bean paste
Fresh strawberries, sliced to cover the top of the cake
1 to 2 teaspoons caster sugar for the top of the cake
Small amount of butter and flour for the baking tin.



Preheat the oven to 170 degrees fan/180 C.  Butter and flour the sides of a 23cm round baking tin and line the bottom with nonstick baking paper.  

In a large bowl, whisk together the flours, baking

powder, and salt and set aside.  In a medium bowl, whisk together the milk and crème fraîche. In a separate large bowl, cream the butter until soft, this can be done by hand with a wooden spoon. Add the caster sugar and continue creaming until well combined. Add the

egg and vanilla seeds/paste and continue creaming until fully

mixed. Add the flour mixture and the milk mixture, alter-

nating each addition, until smooth and combined.

Pour the batter into the prepared cake tin and spread it evenly. Arrange the sliced strawberries on top and sprinkle with sugar.  

Bake until the cake is golden and a skewer inserted in the center comes out clean, about 55 minutes.  Cool the cake on a wire rack before serving. 


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