Strawberry & poppy seed cake

Strawberry & poppy seed cake

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(19 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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25th Jul, 2013
Great recipe- the sponge comes out very moist and flavoursome (liqueur added) and the poppy seeds provide an interesting texture. The filling does come out a little on the runny side (to be expected with the ingredients used) but still perfectly spreadable and delicious. Overall, a great cake recipe for summer!
15th Jul, 2013
I find the comments aren't doing justice to this gorgeous cake. I made it with half fat creme fraiche and real greek yogurt.. Thick creme fraiche would have had a better consistency (mine was a bit on the runny side) but it was still fresh and light. A really delicious cake well worth the effort. Not too sweet and flavoursome. Great centre piece!
29th Jun, 2013
I'm lost, the 'old' site was easier. The BBC should, at the very least, explain how things work.... Click on the green rectangular box at the top of the page on the right and a drop down menu will open with four different options. Click on the options to find your saved recipes. Still prefer the old setting.
27th Jun, 2013
Please... Where are the readers' saved recipes on this new site??
26th Jun, 2013
This website is so difficult to navigate-please can we have the old one back!?
5th Jul, 2013
I agree. Not easy to use, poor search facilities and very jumpy and unstable on the iPad. Bad news
Aga girl
23rd Jun, 2013
The sponges are nice with a subtle hint of orange but my filling wasn't thick enough so had to rescue it with some whipped cream! Make sure you use full-fat Greek yogurt and not "Greek-style" as this must have been the source of my problems. Overall I think nothing beats a traditional Victoria sponge and often modern twists simply cannot beat a classic! If you do want a twist I'd suggest the raspberry, lemon and polenta cake from GoodFood which is stunning.
23rd Jun, 2013
Forgot to add rating :)
23rd Jun, 2013
This cake is gorgeous. I didn't add the liqueur & still moist & tasty.
20th Jun, 2013
The new website sucks! Bring back the old one, it was way better.


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