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Strawberry, white chocolate and almond cake

This cake is simple to make, delicious and quite the show stopper. Perfect for Valentine’s Day or the centre of a summer picnic!


    For the cake

  • 350g self-raising flour
  • 180g caster sugar
  • 20g brown sugar
  • ½ tsp baking powder
  • 285g baking margarine
  • 5 eggs
  • 60ml milk
  • 60g ground almonds
  • 2 tsp almond essence
  • 250g strawberries, cored and chopped roughly into 1.5cm cubes
  • 20g freeze dried strawberries
  • 2 tbsp amaretto
  • 150g white chocolate, chopped into chunks

For the sauce

  • 125ml single cream
  • 100g white chocolate, chopped
  • 1 tsp almond essence
  • 10g freeze dried strawberries, to decorate

Step 1

Put strawberries (dried and fresh) into a bowl with the amaretto and toss gently. Pop some cling film over the bowl and leave in the fridge for a couple of hours.

Step 2

Preheat oven to 150°C, gas mark 2. Generously grease a 10 cup bundt tin, I used a heart shape one especially for Valentine’s Day but any shape will work.

Step 3

Beat together flour, sugars, baking powder, marge, eggs, milk, ground almonds and almond essence until batter is smooth. Tip the bowl of strawberries and booze into the cake mixture, add the white chocolate chunks and stir batter gently.

Step 4

Pour into prepared tin, smoothing out towards the edges. Bake for about an hour in the preheated oven. When ready a skewer will come out of the most domed area of the cake clean.

Step 5

Allow the cake to cool in the tin for 15 mins, then transfer to a rack to cool fully. Make the sauce by warming the cream in a pan, it should be quite warm but still bearable to touch with your finger. Take the cream off the heat and add the 100g white chocolate with the almond essence and stir until melted and combined. Allow the sauce to cool a little then pour over cooled cake and sprinkle with freeze dried strawberry pieces.

Images and recipe by Amy's Bakes. Amy's Bakes Instagram page.