Strawberry & poppy seed cake

Strawberry & poppy seed cake

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(20 ratings)

Prep: 35 mins Cook: 25 mins

More effort

Cuts into 10-12 slices
A light vanilla sponge dotted with seeds and sandwiched with orange frosting and fresh strawberries - heavenly

Nutrition and extra info

  • Freeze cake bases only

Nutrition: per slice (12)

  • kcal503
  • fat35g
  • saturates22g
  • carbs44g
  • sugars31g
  • fibre1g
  • protein7g
  • salt0.2g
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  • 4 tbsp poppy seed
  • 200g unsalted butter, melted, plus a little extra for greasing
  • 225g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 large eggs, at room temperature
  • 225g golden caster sugar
  • 1 tsp vanilla extract

For the syrup and filling

  • zest and juice 1 large orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 100g golden caster sugar
  • 1 tbsp orange liqueur (optional)
  • 170g pot full-fat Greek yogurt
  • 500ml pot full-fat crème fraîche
  • 350g strawberry, sliced, plus extra to serve (optional)



    Once available in Britain for just a brief period during the summer, strawberries are now a year…


  1. Dry-fry the poppy seeds in a pan over a gentle heat for 2 mins or until aromatic. Let cool. Heat oven to 180C/160C fan/gas 4. Grease and line 2 x 20cm sandwich tins.

  2. Mix together the flour and baking powder, then set aside. Put the eggs and sugar in a large mixing bowl. Using electric beaters, whisk until thick, pale and foamy. Pour in the cooled butter and vanilla extract, and briefly whisk again. Sift in the flour mix, add 3 tbsp poppy seeds then, using a large metal spoon, carefully fold into the cake mixture until even. Pour the mixture into the tins and bake for 25 mins or until golden and springy to the touch. Cool in the tins for 10 mins, then transfer to a wire rack.

  3. To make the syrup, warm the orange juice and 50g of the sugar in the microwave for 30 secs. Stir in the liqueur, if using. Using a large serrated knife, cut each cake in half horizontally to make a total of 4 circles. Brush the cut side and edges of each circle with plenty of the warm orange syrup.

  4. To make the filling, beat together the yogurt, crème fraîche, remaining sugar and orange zest until thick and spreadable. Stack the cakes with the creamy filling and strawberries, finishing with a creamy layer on top. Sprinkle the remaining poppy seeds over the top, then let the cake sit for 30 mins before slicing.

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Comments, questions and tips

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Emilie Maddison's picture
Emilie Maddison
13th Dec, 2018
Seriously one of my favorite cakes of all time, and absolutely one of my "go-to" recipes for a birthday party. I generally replace creme fraiche with heavy cream because creme fraiche is very expensive where I live, but the greek yogurt addition to the filling is pure genius! Yum yum yum!
Busy Baking
29th Nov, 2018
This recipe turned out to be very successful and refreshing, it was not too hard to make and pleased everyone who ate it. It also kept in the fridge for two days and still tasted fresh and fruity!
26th May, 2018
I'm no expert baker but I made this for my daughter's 2nd birthday and it was a real success! Not overly complicated to make and very tasty. I read that some people had issues with a runny filling but I'm wondering if they used Greek style yoghurt instead of Greek yogurt? I used good thick Greek yoghurt (Total 5%) and creme fraiche and didn't have any problems. I refrigerated the cake for a few hours and took it out of the fridge about 45 minutes before serving. A winner!
30th Jun, 2015
I made this yesterday for my dad's birthday, it was absolutely gorgeous and everyone loved it. The filling was a bit runny and I was worried that it would be a sloppy mess, as it was dripping down the sides (even though I didn't use all of the filling I made), however I put it straight in the fridge once assembled and it firmed up and then it was fine. It cut perfectly and had no issue with it. I wouldn't attempt to cut it straight after assembly though as it was a bit sloppy!
22nd Mar, 2015
I made this for a friends birthday and it was delicious, everybody loved it. I didn't bother with the orange liqueur, and I couldn't get poppy seeds in my local supermarket, but no-one noticed. Fab, am going to make it again for another birthday.
23rd Aug, 2014
I can't rate this recipe because I changed it a fair bit so it would be unfair to compare, however what I produced was very nice and looked enticing. Firstly, I forgot to buy poppy seeds, so they didn't go in! I too don't see the point of this sponge method, it never seems to work for me as the flour stays in lumps and I end up having to mix quite vigorously which gets rid of a lot of the air, or when cooked leaves bit airholes akin to a crumpet. Unless it needs to be a batter type cake for it to maintain structural integrity when the syrup is added, I think I'll use a Victoria or all in one sponge method next time. As for the filling, I too found 1/2 litre of Creme Fraiche to be prohibitively expensive (10GBP), so instead I used 250mls Creme Fraiche, 170mls Greek Yog and 240mls of whipping cream, the cream whipped to stiff peaks gave it a bit more firmness (others have said the filling was quite a runny), and I also added 3 tablespoons of icing sugar as I was concerned the caster sugar wouldn't dissolve, the icing sugar gave it the strength it needed to hold the layers.
11th Sep, 2013
This cake went down a storm at a recent dinner party that I had. As with other comments the filling was a bit runny but I whipped it using an electric mixer for quite a while until it thickened up which worked really well. Definitely a showstopper and very tasty!
1st Sep, 2013
Hi I made this cake for a Fathers Day brunch. Looks fabulous and tasted great. The filling though was very runny though I used full fat Greek yoghurt and full fat sour cream (Creme fraiche is hard to come by and very expansive here in Australia). I had to add whipped cream but still it was so runny, I only ended used about half the quantity but it made a nice cream to pour over the top.
13th Aug, 2013
I tried the method given - but it offers no improvement over a standard all-in-one sponge. Next time I will bring it down to a 3 egg mix - 4 tiers is tricky to plate up and cut - generously filled it still looks good. Used 1 teaspoon orange essence not liquour. Anyone with a dental plate might need warning of the tiny seeds!!!
13th Aug, 2013
Lovely flavoursome cake. As children eating I used a teasp of orange essence instead of liquour. I followed the given method - but could find no improvement over the simpler and more standard way for making a Victoria sponge. Next time I will decrease quantities - 4 tiers is tricky to plate and cut. Tip - warn denture wearers of the tiny seeds!


20th Jun, 2013
Where is the ingredients list?
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