Strawberry cake with cherry icing

Ingredients for 1 servings:

• 500 g strawberries
• 2 tbsp lemon juice
• 325 g flour
• ½ tbsp, heaped baking powder
• 150 g sugar
• 250 g margarine
• 1 pinch of salt
• ½ tsp vanilla, ground
• 5 eggs
• 100 ml cream
• 200 g powdered sugar
• 50 ml cherry syrup
• some cherry syrup, additionally for the glaze

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

quickly prepared and very juicy thanks to the fresh strawberries

Preheat oven to 160°C (top and bottom heat). Cut 400g of strawberries into pieces and mix with two tablespoons of lemon juice. Combine the flour and baking powder and set aside. Cream together the sugar, butter, salt, and vanilla until the sugar has dissolved. Mix in the eggs thoroughly, one at a time. Mix the cream with 50ml of cherry syrup and set aside. Now alternately fold the cream and flour into the egg and butter mixture. Once everything has been folded in, mix everything again with a hand mixer. Depending on the consistency, I add a little more cream to make the batter creamy. Then fold in the prepared strawberries and then pour everything into a springform pan. A bundt pan will also work, of course. Now bake in the preheated oven for about 60 minutes. Since every oven is different, I would set it for 45 minutes first and then test it. If it gets too brown, you can also put baking paper on it. My cake was ready after 45 minutes. Remove the cake from the oven and let it cool. Once the cake has cooled, mix the powdered sugar with the cherry syrup and spread it over the cake as a glaze. Let it dry and then bite into it.