Place the strawberries in a bowl and pour over the Prosecco. Allow to marinate in the fridge for a minimum of 2 hours.
Cream together the Stork with Butter and caster sugar until light and fluffy. Beat in the vanilla extract followed by the eggs one at a time. Fold in the flour until the mixture is even.
Transfer to greased and baselined 10 x8” traybake tin and bake in the oven for 30 minutes until golden and springy to the touch.
Whilst the cake is baking prepare the prosecco syrup. Drain the strawberries reserving the liquid. Measure 200ml and place into a small pan with 100g of caster sugar. Warm gently until the sugar has dissolved and then bring to the boil.
Boil gently until the liquid becomes thick and syrupy, reduced by over half – you should be left with approx. 100ml. Set to one side.
Whilst still warm prick the top of the cake all over with a skewer. Spoon over the prosecco syrup evenly allowing the syrup to soak into the cake. Allow to cool fully.
Whip the Elmlea double cream with the icing sugar to soft peaks and spread over the cooled cake.
Top the cake with sliced marinated strawberries and serve.
- Temperature: 180c/160c (fan)/ Gas Mark 4 oC
- Baking time:
- Serves: 12