2015 Create & Cook Winners recipe - Jessica's Strawberry Chocolate Surprise - Serves 2



500g homegrown or local strawberries

300ml extra thick double cream from Briddlesford Farm

25g icing sugar


1tbsp cocoa powder

2tbsp hot water

125g butter

125g caster sugar

2 large eggs from own chickens

125g Calbourne Mill self raising flour

1 level tsp baking powder


100ml whipped cream

Fresh home grown or local strawberries

Full Method


1. Line a glass bowl or plastic tub with cling film. Blend half the strawberries and cream together. Sweeten the mixture with some icing sugar.

2. Pour the mixture into the glass bowl or plastic tub and cover the top with extra cling film. Freeze until solid.

3. Puree the remaining strawberries with some icing sugar to make a coulis.


1. Pre-heat the oven to 180C Gas mark 5.

2. Grease and base line two 18cm sandwich tins.

3. Blend the cocoa with the hot water and leave it to cool.

4. Beat together the remaining cake ingredients in a bowl for 1 – 2 minutes. Beat in the cocoa mixture. Pour into the cake tins.

5. Bake in a pre heated oven for 20 - 25 minutes until well risen and the top of the cakes spring back when lightly pressed with a finger.

6. Leave the cake to cool in the tin for 5 minutes. Turn out onto a cooling rack.

7. Using a metal cutter cut the cold cake into 4 circles. Spread the whipped cream on to 2 of the circles. Cut a hole in the centre of the other circles and place on top of the cream.

8. Fill the centre with some fresh strawberries and dust with icing sugar.

9. Serve with a scoop of the strawberry ice cream and drizzle with strawberry coulis.

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