Skip to content


February 1, 2013


The sour strawberries didn’t get any better after a night in the kitchen, so I decided that they could be cooked and added to cake. I thought about painting them, but only for a moment – the last time I painted a strawberry it took ages. I also thought about folding them into some cream, but that seemed like a dish too summery for the weather. I’m not a fan of cooked strawberries, but sometimes there’s no choice.

I chopped up the strawberries and put them in a pan with a knob of butter and a tablespoon of sugar and stirred them gently until they were softish – almost cooked in fact – and then left them to cool. I wasn’t sure what to do with them, but I felt it should be something cakey and as I never tire of a bakewell tart, it seemed the obvious choice. I’ve never made a bakewell tart with strawberries before, but there’s always a first time.

This is another recipe that uses a pastry case, but if you don’t have one handy you can just put the strawberries in the bottom of an ovenproof dish.  It’s not a bakewell tart though.srawberries3

I made pastry.

Once the pastry was baked and cooled a little, I spread the strawberries over the bottom of the pastry, and then made a sponge mixture to spread on the top.


For the sponge, mix 3 oz soft butter & 3 oz sugar together,  add 2 eggs (whites first), fold in 3 oz self raising flour, add 3 fl oz water with half a teaspoon of baking powder added, fold in 3 oz ground almonds and add a teaspoon of almond extract. If it’s too dry add some more water. Spread over the strawberries and bake in a moderate oven for 30 minutes or until brown. When it’s done, drizzle icing over the top.

The cake is quite moist because of the strawberries. Not the usual bakewell tart, but a variation on a theme. Nice. We gave some to Grannie – which might have been what she was angling after…strawberry-bakewell

5 Comments leave one →
  1. February 1, 2013 11:55 pm

    You taught me something new today because I had never heard of a bakewell tart. It sounds and looks delicious.

  2. February 2, 2013 9:10 pm

    mmmmmm Bakwell Tart is indeed a British cake, usually made with plum or raspberry jam, but this sounds absolutely delicious. I have some strawberries in my freezer from the allotment in the summer and I think their fate is sealed 🙂

What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

barry boone

Natural science illustrations and sketches

The Engaged Musician

Sam Richards about Music, Society, and Arts

hello, fig

ben stainton posts things using a computer

Woolly Wild Things

My adventures in felt making


a self-taught artist discusses acrylic painting, photoshop and the creative process.

notes to the milkman

being random ramblings about art


cheap, tasty vegan food & related ramblings


illustrator Russell Jackson


Graphic design, type, print and musings


My pet frisson and I are here to throw away your stuff.

Petals and Paints

A Colourful Journey In Botanical Illustration With Watercolours

anna warren portfolio

looking for beauty in the small things

Food and Forage Hebrides

Gastronomic endeavours on the edge of Europe

Humans Are Weird

colourful observations

The Happy Hermit

Andreas Moser traveling around the world and writing about it.

Readers & Writers

Now working for!

%d bloggers like this: