Country Kitchen & Recipes · 02. April 2021

Traditionally in Europe this cake is made after breakfast, once you have rounded up all the strawberries in the patch and brought the spoils back inside. I have adapted the recipe to be gluten-free. I have found that adding almond butter makes a fluffier sponge and that yogurt, sour cream or thickened cream all work great in the recipe, so you can use whatever you have in your fridge.