… not quite as the beatles meant…
but I think my kids thoroughly enjoyed themselves in the field picking and “trying” the strawberrys as we filled our bowls with the devign fresh fruit. Well they especially liked the “trying” bit as this involved a lot of work.
When we got home I set to work making jam (as we did end up with a lot) and this delicious cake. Just the right with a nice cool drink, in this case a mint and ginger sirup.
a pinch of salt
1 packet of vanilla sugar
1,5 dl milk
1 packet of baking powder
2,5 dl full fat cream
a bowl of strawberries
a handful of mint leaves
Beat the eggs, sugar and butter. Add the rest of the ingredients and mix until it has a soft, lump free texture. Fill into round baking tin (about 24cm diameter) and bake for 35 minutes at 180°C. Leave the sponge cake to cool down and then slice vertically in half. Whip the cream and chop up the strawberries. Put half the cream on the bottom half of the sponge and sprinkle half the strawberries on top, then place the other half of the sponge on top and do the same with the cream and strawberries. For the finishing touch I sprinkled a couple of mit leaves over it.