How about these cakes for a difference, using some home grown produce. Our first pick of strawberries and using some of our endless chilli supplies! The bottom layer of the cake is chocolate and chilli, with a vanilla & fresh strawberry sponge on top and decorated with fresh strawberry butter cream on top.
I hadn’t used fresh strawberries in a cake before, but it does work. I have used uncooked ones and also cooked ones (boiled with some sugar and pureed) to see if there is a difference. To be honest I don’t think there is much of a difference, the one thing I make sure of is to use fresh strawberries at room temperature rather than straight out the fridge, as if they are too cold it curdles the cake mixture. I just crush them with a masher or puree them with a hand blender. I also put aside some of the juice if I am just drizzling some icing to go on top, so it gives it a nice pink strawberry flavour finish.