This cake was inspired by a lovely fresh punnet of strawberries I picked up today. As it is a lovely sunny Bank Holiday weekend they were definitely going to be used in a cake straight away!
I chopped them and placed them at the bottom of the slow cooker on top of 50 g of light brown sugar creamed wth 50 g butter until creamy. The slow cooker pot was also greased first.
Then I added a simple sponge batter on top (100 g each of caster sugar, butter, flour and 2 eggs, 1 tsp baking powder and 1 tsp vanilla extract).
I turned the slow cooker onto high and baked it for 3 hours. It smelled wonderful as the strawberries were caramelising in the sauce. To serve, I topped it with more fresh strawberries. Lovely!