This wonderful moist, sweet and delicious cake resulted from the specific wish of my now 6 year old, as he requested a strawberry cake, as he prefers those to raspberries (so definitely you can substitute those), but it was not allowed to be a cake with strawberries on top but inside the cake and it needed to have a ‘white as well as dark’ chocolate coating plus smarties (of course separated and placed as rainbow colors) on top. Any questions – hahaha! So here it is…the good part, the cake itself was fast to prepare:

Ingredients

  • 200 g butter
  • 160 g sugar
  • 200 g flour
  • 3/4 teaspoon baking powder
  • 4 eggs
  • 200 g strawberries cut into quarters (alternatively raspberries)
  • 150 g white chocolate chips/chunks

Directions

  • Preheat your oven to 180°C/160°C fan, and line a loaf tin with parchment paper
  • Beat together butter and sugar until light and fluffy
  • Add baking powder, flour and eggs and beat again until smooth
  • Carefully fold through your strawberries (or raspberries) and white chocolate
  • Pour the mix into the tin and bake for approx. 30 minutes – check in between with a wooden skewer – if still sticky, leave in for another bit, otherwise remove from the oven
  • Leave the cake to cool in the tin for 10 minutes and then turn onto a wire rack to cool fully
  • Optional: If you want to decorate the cake – I used store bought coating (white and dark) and placed smarties on top
The mix in the bowl

The smarties covered cake