250 g butter, softened
1¼ cups caster sugar
1⅔ cups self-raising flour, sifted
¾ cup plain flour, sifted
1 lemon juiced and zested
1 cup diced strawberries
3 unsprayed roses
½ cup caster sugar
- Preheat oven to 180°C (160°C fan forced). Spray and line a 22cm cake pan. Using electric beaters, cream butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Fold in the flours, lemon zest and juice alternately until combined. Fold in the diced strawberries.
- Spoon into pan, bake for 1 hr to 1 hr 10 min, until cooked when tested with a skewer. Transfer to a wire rack to cool. Dust with icing sugar and decorate with Sugared or strawberries if desired.
- To make sugared roses, choose pesticide-free roses and ensure they are dry. In a bowl, beat 2 eggwhites with a fork. Lightly brush 3 roses with beaten eggwhite, sprinkle with caster sugar and allow to set on a tray lined with baking paper. Use the same method to coat individual petals.