50g/2oz Odlums Self Raising Flour

2 Eggs (separated)

Pinch of Salt

50g/2oz Caster Sugar

Few Drops Vanilla Extract


100ml Carton Fresh Cream (whipped)

Small Punnet Strawberries (less 4)


4 Whole Strawberries (reserved ones)

Chocolate Sprinkles (optional)


  1. Preheat oven to 200 °C/400 °F/Gas 6. Line a 18cms/7” square tin with greaseproof paper, base and sides.
  2. Put the egg whites with a pinch of salt into a clean dry bowl. Beat until stiff. Add the sugar and beat until shiny.
  3. Add in the egg yolks and vanilla extract and beat for a few more seconds . Mixture will be thick.
  4. Fold in the flour.
  5. Transfer to prepared tin. Bake for 12 to 15 minutes until golden brown and has shrunk slightly from the sides.
  6. Remove from the oven and turn sponge onto wire tray, remove the lining paper. Allow to cool.
  7. Meanwhile, cut the strawberries into small pieces and gently fold into the whipped cream.
  8. When sponge in cold, cut into 4 squares. Spread some of the cream mixture on top of each square.
  9. Decorate the top of each with the whole strawberry. Sprinkle with the sprinkles if used.
  10. Delicious served the day they are baked.