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Summer strawberry ripple loaf cake

Summer strawberry ripple loaf cake


This easy-to-make cake is bursting with juicy British fruit, and decorated with a rich cheesecake-style icing

  • Feeds 12 Feeds 12
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    1671kj 400kcal
  • Fat
    High 32%
  • Saturates
    High 63%
  • Sugar
    High 35%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 45g

Bring Co-op to your front door

Big Bag Option


  • 200g Co-op unsalted butter, softened, plus extra for greasing
  • 227g pack Co-op British strawberries
  • 200g Fairtrade caster sugar
  • 4 Co-op British free range eggs
  • 200g Co-op self raising white flour, plus 1 tbsp
  • 1 tsp vanilla paste
  • 25g Co-op ground almonds
  • Drop of vegetarian red or pink food colouring gel
  • 1 tbsp Co-op whole milk

For the icing

  • 75g Co-op soft cheese, softened
  • 50g Co-op unsalted butter, softened
  • 100g Fairtrade icing sugar
  • 1 tsp vanilla paste

For the syrup

  • 40g Fairtrade icing sugar
  • Juice of ½ lemon
  • 1 tbsp Co-op strawberry jam


  1. Preheat the oven to 180°C/fan 160°C/gas 4
  2. Grease and line a 900g loaf tin, then whizz 100g of the strawberries into a purée
  3. Beat the butter and sugar until fluffy
  4. Mix in the eggs, one at a time, spooning in a little flour after each addition to prevent curdling
  5. Add the rest of the 200g flour, the vanilla and almonds, then beat until smooth
  6. Put half the batter into another bowl and mix in the strawberry purée, the extra 1 tbsp flour and a drop of food colouring
  7. Mix the milk into the plain batter
  8. Dollop the two batters alternately into the prepared baking tin, then gently swirl together
  9. Bake for 1 hour, until risen and golden and a skewer comes out clean
  10. Leave the cake to cool in the tin
  11. For the icing, beat together the soft cheese and butter until smooth
  12. Stir in the icing sugar a little at a time, followed by the vanilla paste, until you have a thick, creamy mixture
  13. Spread this over the cooled cake, then top with the remaining strawberries, halved, to decorate
  14. Mix together the syrup ingredients and spoon over the cake
  15. If there’s any left, serve in a jug on the side