Strawberry Picnic Cake

Cook Time 25 minutes

Servings 10-12


225g white chocolate

125g cream cheese, softened

125g butter, softened

1 cup caster sugar

1 cup milk

2 tsp vanilla

2 eggs, lightly beaten

1 cup plain flour

1 cup self raising flour

500g strawberries, halved


Preheat oven to 160°C.

Combine the chocolate, cream cheese, butter, sugar, milk and vanilla in a saucepan and stir over a medium heat until the chocolate and butter have melted. Transfer to a bowl and cool.

Add the eggs and sifted flours and whisk until combined. Pour half the mixture into a greased and paper lined 31cm x 21cm slab pan and scatter over half of the strawberries. Pour over the remaining mixture and stud with remaining strawberries.

Bake in a moderately slow oven 160°C for 1 hour or until cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool. Slice and serve with a dollop of cream.

TIP: You can substitute strawberries for slices of fresh peach, plum or apricot.


Strawberry Shortcake


Strawberry Jam