I didn’t want to make this cake. I love strawberries, but not cooked or mixed with things – just plain strawberries for me, thanks. Strawberry milkshake? No thanks. Or ice cream, or shortcake, or jam.

I finally stopped procrastinating, bought some lovely albion strawberries from the farmer’s market, and got to work. The cake is dense – it contains strawberries that have been pulsed in the food processor, so there’s plenty of moisture. Despite the density, it’s still a pretty tender cake, and it would be good on its own with some whipped cream.

This is a three layer cake, with the standard Baked frosting – which I love. It’s stable and delicious and contains a crap-ton of butter. There’s no strawberry in the frosting – just vanilla, and a bit of red food coloring to make it slightly pink.

In between the layers is the good stuff. Strawberry preserves – I used a strawberry mint that I had make who knows when, topped with strawberry whipped cream. Assembly takes some time because the layers need to be chilled several times, but it’s worth it.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Strawberry Supreme Cake (Baked Occasions, p. 100)