Blogger English Mum shares an old family recipe…

British summertime means strawberries, and that means making the strawberry scented fairy cakes I remember baking with my Mum. If you’re surprised that this recipe uses soured cream, you’ll soon realise that its fresh flavour complements sweet, summer strawberries perfectly. It also has the added benefit of making sponge cakes tender and light.

Yeo Valley’s new Organic Soured Cream is lovely & versatile. It’s fabulous for dips, sauces, baked potatoes and dolloping on a spicy chilli con carne, but it’s equally good with fruit: think hot apple pie with a mountain of cinnamon-laced, slightly tangy soured cream.

For my fairy cakes, you’ll need:
170g butter, softened
170g caster sugar
3 free range eggs
1 tsp vanilla extract or paste
100g strawberries, mashed
200g self-raising flour
4 tbsp Yeo Valley Organic Soured Cream
For the glacé icing:
5 tbsp icing sugar
Warm water

Beat the butter and sugar until pale and fluffy. Crack the eggs into a bowl, add in the vanilla and lightly mix with a fork. Add it to the butter and sugar mixture a little at a time, mixing well. Stir in half the flour, then add in the mashed strawberries. Stir in the rest of the flour and the soured cream. Bake at 180 degrees/gas 4 for 20 minutes until just golden. Allow to cool, then sift the icing sugar and add just enough water to make a thick paste. Dribble onto the cakes and finish with a small strawberry.


Click here to see English Mum’s website.

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