Welcome to a delightful journey celebrating the simple pleasures of summer and the joy of home baking. This Strawberry Summer Cake is not just a recipe; it’s a testament to fresh, seasonal flavors and effortless elegance. Incredibly straightforward to prepare, it promises a burst of sunshine with every bite. While strawberries shine brightly in this creation, its versatile nature means you can easily swap them for your favorite seasonal fruits, making it a perfect canvas for any summer bounty.
Embracing the Summer Season: A Creative Reset
It feels like a lifetime since my last post, and for good reason! This summer, I’ve made a conscious decision to slow down, disconnect from the constant demands of content creation, and truly immerse myself in the present moment. And honestly, it’s been incredibly liberating. For over a month, my kitchen has been unusually quiet. The usual whirlwind of baking, cooking, and experimenting took a backseat, not out of neglect, but out of necessity. I found myself feeling bored and utterly exhausted by the relentless cycle.
For those who follow my journey on Instagram at @anna_banana_co, you might have noticed my absence from food photography for several weeks – three, to be precise, which felt like an eternity for someone whose passion revolves around capturing culinary artistry. The simple truth was, it stopped being fun. That spark, that undeniable joy I once felt when composing a shot, had faded. I dared to admit it: I was bored of taking food pictures.
Please don’t misunderstand; I deeply love the art of food photography. But lately, a familiar feeling of uninspiration had crept in, leaving me feeling creatively stuck. It began to feel less like a joyful pursuit and more like a tedious chore – a stark contrast to the initial enthusiasm that fueled this blog. Every online creative and blogger will tell you the same thing: when you hit that wall, step away. And that’s precisely what I did.
I decided to minimize my time in the kitchen and instead, truly savor each moment. To enjoy food and the act of cooking for what it is – a source of nourishment, comfort, and connection. I started eating meals without first feeling the need to feed my camera, allowing myself to simply appreciate the flavors and the sheer delight food brings, free from the external pressures of what others might think. Somewhere along the way, that intrinsic joy had vanished, and its absence, more than anything else, made me feel genuinely disheartened.
Reconnecting with Creativity: Beyond the Kitchen
So, I consciously stepped away from photographing food for a while. However, my camera didn’t stay idle for long. I redirected my focus outdoors, bringing my camera along on long walks, day trips, road adventures, and serene countryside and sunset strolls. It felt incredibly refreshing, like a much-needed breath of fresh air. Perhaps I had grown too comfortable within the confines of my usual surroundings, doing the same thing repeatedly, which inevitably led to feelings of boredom and uninspiration. This creative ‘break,’ as you can hopefully appreciate, was essential to rekindle my passion and bring back that lost joy.
During this period, I also couldn’t shake the feeling that I had oversaturated myself with an abundance of information and well-intentioned ‘good advice.’ I had consumed countless podcasts, scoured numerous blogs, guides, tips, charts, and ‘success stories,’ believing that absorbing every piece of advice was crucial for transforming my passion into something more significant. The more, the better, I thought. But I was wrong – completely wrong. The opposite proved true.
The more I listened and read, the more confused, frustrated, and even hopeless I became. It was a vital lesson learned: do not try to take it ALL in. It’s like that old wardrobe trick: the more clothes you cram into it, the less you actually wear, and you end up feeling like you have ‘nothing’ suitable. I’m now actively scaling back on that too. I’m taking a break from podcasts promising a million subscribers in a month or hundreds of thousands of followers, and those dictating how to live life so your blog and creativity will magically bring both joy and money. Instead, I’m committed to taking my time, progressing slowly, and doing things my way. Because no one else has walked in my shoes, and no one, regardless of their experience, respect, or reputation, truly knows what I, or my blog, needs right now.
This little hiatus allowed me to miss all the things that had recently felt overwhelming. It’s been invaluable for learning new skills and pushing myself out of my comfort zone – outdoor photography, for instance, is far more challenging than I ever imagined! So, if you find yourself hitting a wall, feeling creatively stuck, or if nothing excites you anymore, I wholeheartedly recommend doing the same.
I distinctly remember when I first started this blog, reading an article by an online creative who eloquently explained how easy it is to ‘burn out’ and lose your creative spark if you stick to the same thing for too long. This person began as a food photographer but gradually realized a desire to explore other photography genres. Yet, fear held her back – fear of the unknown, fear of how others would perceive her shift, and most importantly, fear of rejection. Would her audience still like her work? The fear of being unappreciated, misinterpreted, or completely misunderstood was palpable.
But she bravely pursued her instincts and went for it, ultimately becoming one of the most admired photographers in her field. I remember thinking, “Nah, that would never be me. I just want to take pictures of my food, and I’m perfectly happy with that. I don’t feel any urge or need to photograph anything else. I’ll just stick to this, and burnout will never happen to me.” Guess what? I was incredibly wrong!
How can I be exclusively interested in food photos without exploring other facets of photography? I now believe it’s simply not possible. If you, too, think your interest will solely be confined to food photography, just wait. I guarantee there will come a time when you’re itching to try something new. It’s human nature to explore, discover, and hopefully learn along the way. And that’s exactly what I’m doing now: strolling with my camera, experimenting with different angles, lights, perspectives, and subjects. Learning, growing, and hopefully moving closer to my dream.
So, I suppose I’m sharing all of this to remind you (and myself) that it’s perfectly okay. It’s okay to have multiple interests, to change your mind, and to make mistakes – as long as you learn from them. It’s okay to take a break without feeling stressed or worried about missing out. Social media and your blog will still be there when you’re ready to return. And hopefully, after a little respite, you’ll rediscover the joy in posting again. I certainly did!
Introducing the Irresistible Strawberry Summer Cake
But enough about my creative musings! Let’s dive into the star of the show: this incredible Strawberry Summer Cake! The name “summer cake” isn’t about limiting its enjoyment to a specific season. Instead, it’s inspired by the abundance of glorious summer fruits that pair so beautifully with its light and moist texture. Think of it as a celebration of seasonal produce, anytime you crave it.
While I chose to highlight plump, ruby-red strawberries – a generous bucket-full of which I gathered during a delightful visit to my local pick-your-own farm – this cake is wonderfully adaptable. Imagine it with a medley of fresh blueberries, tart blackberries, sweet apricots, juicy peaches, or vibrant raspberries. Whichever fruit tickles your fancy, this recipe serves as the perfect base to showcase its natural flavors. My visit to the farm, as predicted, resulted in me going slightly overboard with strawberries, so putting them to such delicious use in this cake was an absolute must!
It’s important to note that this recipe calls for eggs, so it is not vegan. However, for those seeking a plant-based alternative, you could experiment with egg substitutes like a flax egg (a mixture of ground flax seeds and water) or a nut-based milk and vinegar combination. As I haven’t personally tested these substitutions in this specific recipe, I cannot guarantee the same results.
One of the best features of this Strawberry Summer Cake is its incredible ease of preparation. It’s virtually an “all-in-one-bowl” affair, making cleanup a breeze. And for an extra touch of sweetness and moisture, the optional sugary drizzle truly elevates the experience. While some of my taste testers found it a touch too sweet, you can adjust it to your preference – or omit it entirely. However, I personally believe that a generous fruit drizzle is an absolute must to complement the cake’s fruity goodness!
📖 Strawberry Summer Cake Recipe
Pin Recipe
Strawberry Summer Cake
10 mins
1 hr
1 hr 10 mins
Dessert
Vegetarian
8 people
280 kcal
Anna
Ingredients
- 250 g self-raising flour
- 180 g very soft vegan butter
- 2 medium eggs
- 175 g strawberries, halved (or any other fruit)
- 180 g caster sugar
- 1-2 tsp vanilla extract
For drizzle
- 100 g granulated sugar
- 2 tbsp lemon juice
Instructions
- Pre-heat the oven to 180C (160C fan assisted).
- Butter a loaf tin (mine was 900g) and line the base and ends with a long strip of baking paper.
- Place the flour, butter, sugar, eggs and vanilla in a large bowl and beat it with an electric whisk for about 5 minutes, until the mixture becomes pale and creamy.
- Spread one-third of the cake mix into the tin, then throw a small handful of fruit on top. Repeat with another layer of cake mix and fruit, and finish off with final layer of remaining cake mix.
- Bake for 1 hour until inserted skewer comes out clean.
- If using a drizzle, gently poke your cake with a skewer. Mix any leftover fruit with sugar and lemon juice and pour on top of the cake. Leave the cake in the tin to cool down. Remove from the tin, and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Nutrition
280 kcal
Did you make this?
Tell me how you like it! Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!