Not Just a Pretty Plate’s Strawberry Spelt bake

Serves 12


Unsalted butter

225 + 50g for Coulis

Caster sugar

3 Large



Gilchesters Organic Spelt Flour


Whole milk

235g plus 100g for decoration

British Strawberries




Baking powder

For the topping




Greek Yoghurt


Double Cream


Vanilla Pod


Preheat your oven to 180 C, line and grease a 10 x 13 inch baking tray.

In a large bowl whisk together the butter and sugar until combined, then beat in the lemon zest, eggs and milk. Use a spoon to fold in the baking powder and flour. Mix gently until the mixture is smooth.

Spoon the mixture in your lined tin and spread evenly with a spatula. Bake in the oven for 35-40 minutes until golden and a skewer comes out clean.

Meanwhile hull and roughly chop your strawberries, place 235g’s of them into a saucepan with 50g of sugar and the juice of one lemon. Bubble away gently until you have a jam like spreadable consistency.

Once ready, leave to cool slightly before skewering the cake all over, and spreading the coulis onto. Doing this while the cake and coulis are still warm allows the strawberry juices to seep into the sponge.

To make the topping , whip your double cream cream and add the mascarpone and yoghurt until soft peaks form. Scrape in the vanilla pod , and stir through (along with 50g icing sugar if you have a sweet tooth!)

When cool spread the topping all over the cake and decorate with the resining chopped strawberries. Cut into 12 pieces and serve.


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