Strawberry & Friends: A Versatile Fruit-Topped Cake

There’s something undeniably comforting about a cake that doubles as a dessert or sweet snack—especially when it showcases juicy, seasonal fruit. I first stumbled on this recipe when I wanted a light, homely cake to share with family; ever since, I’ve discovered how easily it transforms with whatever fruit I have on hand (blueberries, raspberries, peaches… you name it!). The gentle almond crunch on top gives it a little lift, too.

Why You’ll Love This Cake

• Totally Customizable: Swap in any berries, stone fruit, or even slices of apple or pear.

• Cake or Dessert: Enjoy a slice with your morning coffee, or plate it up with a dollop of crème fraîche or ice cream for after-dinner indulgence.

• Simple Yet Special: Minimal ingredients, but that long bake time yields a light, tender crumb and a rustic “farmers’ market” feel.

Ingredients

• 375 g self-raising flour

• 1½ tsp baking powder

• 225 g granulated sugar

• 2 large eggs, at room temperature

• 1 tsp pure vanilla extract (or the seeds of ½ a pod)

• 150 g unsalted butter, melted and cooled slightly

• 350 g fresh fruit, sliced (strawberries shown here; see Variations below)

• 25 g flaked almonds (optional, for topping)

Method

1. Preheat & Prep: Preheat your oven to 160 °C (140 °C fan). Grease and line a round cake tin (around 23 cm is ideal).

2. Make the Batter: In a large bowl, whisk together the flour and baking powder. In another bowl, beat the sugar with the eggs and vanilla until pale and thick (2–3 minutes).

3. Combine: Gently fold the melted butter into the egg mixture, then fold in the dry ingredients until just combined—don’t overmix.

4. Assemble: Spread half the batter evenly into your prepared tin. Arrange the sliced fruit in an even layer over the batter. Spoon the remaining batter on top, smoothing gently to cover. Scatter the flaked almonds over the surface.

5. Bake: Bake for about 1½ hours, or until a skewer inserted into the center comes out clean (a few moist crumbs are okay, especially around the fruit). If the top browns too quickly, loosely tent with foil after an hour.

6. Rest & Serve: Let cool in the tin for 15 minutes, then transfer to a wire rack. Serve warm or at room temperature.

   
   

Variations & Tips

• Fruit Swaps: Blueberries, raspberries, cherries, peaches, nectarines or apples—use whatever’s in season.

• Nut-Free Option: Skip the almonds and dust the top with icing sugar after baking.

• Dairy-Free: Use plant-based butter or coconut oil for a vegan-friendly version.

• Serving Ideas: Delicious on its own, or with a spoonful of Greek yogurt, whipped cream, or vanilla ice cream.

Final Thoughts

This fruit-topped cake is proof that sometimes the simplest bakes become your most-loved. It’s humble, flexible, and works beautifully with whatever fruit you have on hand. Try your own twist on it and let me know which version you love best!