Strawberry drizzle cake

Name: Strawberry drizzle cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 100 g essential Waitrose Salted Dairy Butter, at room temperature; 200 g Waitrose Golden Granulated Sugar, plus 2 tbsp for sprinkling; 1 British Free Range large Egg; 120 ml essential Waitrose semi skimmed milk; 1 tsp vanilla extract; 200 g essential Waitrose self-raising flour; 600 g essential Waitrose Strawberries, halved; 50 g icing sugar

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Serves12
CourseCake
Prepare20 mins
Cook55 mins
Total time1 hr 15 mins
Pluscooling

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100g essential Waitrose Salted Dairy Butter, at room temperature
200g Waitrose Golden Granulated Sugar, plus 2 tbsp for sprinkling
1 British Free Range large Egg
120ml essential Waitrose semi skimmed milk
1 tsp vanilla extract
200g essential Waitrose self-raising flour
600g essential Waitrose Strawberries, halved
50g icing sugar

Preheat the oven to 180ºC, gas mark 4. Grease and base-line a 23cm spring-form cake tin with parchment paper.
Beat the butter and sugar together until pale and fluffy then add the egg and milk and whisk again. Beat in the vanilla and flour then spoon into the prepared tin. Set aside 6 of the halved strawberries and arrange the remainder, cut-side down, on top of the cake. Sprinkle over the reserved 2 tbsp granulated sugar. Bake for 50–55 minutes until golden and set.
Meanwhile, chop the reserved strawberries, sprinkle with 1 tsp of the icing sugar then set aside for 15 minutes. Press through a fine sieve to extract the strawberry juice.
Leave the cake to rest in the tin for 5 minutes, then lift out and cool on a wire rack.
Mix together 1 tbsp of the strawberry juice and the rest of the icing sugar until smooth and thick. Drizzle over the cake and leave for a few minutes to set. Slice and serve with softly whipped cream.