Easy Strawberry and Mulberry Teacake Recipe with Berry Compote

Strawberry and Mulberr eacake with Berry Compote and Icecream

Strawberry and Mulberry Teacake with Berry Compote and Ice Cream

“You’ve got this life and while you’ve got it, you’d better kiss like you only have one moment, try to hold someone’s hand like you will never get another chance to, look into people’s eyes like they’re the last you’ll ever see, watch someone sleeping like there’s no time left, jump if you feel like jumping, run if you feel like running, play music in your head when there is none, and eat cake like it’s the only one left in the world!” 
― C. JoyBell C.

I don’t need much of an excuse to bake a cake. And now, while the mulberry tree is weighted down with dark sweet fruit, and my heritage strawberries are dripping berries, it seems only sensible to include them in my baking.

This cake can be made and eaten as a tea cake – it’s dense and buttery and not too sweet, making it wonderful for afternoon tea. If you like you could have it sliced with a scrape of butter, or get a little fancy and drizzle some lemony icing over the top. It’s equally delicious warm or cold.

Don’t panic if you’re not much of a baker – this recipe is dead easy.

I chose to bake my cake in the afternoon and let it cool for dinner, then served it with a simple warm berry compote and vanilla ice-cream. You have no idea how much willpower it took to not taste a corner while it was cooling.

There was plenty for the next day too. Leftovers always make me happy! Just remember to refrigerate any cake you don’t eat, as the soft berries mean the cake will only keep for three to four days.

If you don’t have access to fresh berries, frozen ones will work just fine. And the combination is really up to you. I’m just using strawberries and mulberries because that’s what’s ripe at my farm right now.

Serving up dessert at my low-key kitchen table dinner with the neighbours.

Serving up dessert at my low-key kitchen table dinner with the neighbours.

Cake Ingredients:

70g x (5 tablespoons) softened butter, 2 x teaspoons vanilla extract, 1 x egg, 1/2 x cup sugar, 1 x cup self raising (self-rising for my USA friends or 1 cup of all purpose flour, 1 and 1/2 x teaspoons baking powder and a pinch of salt, sifted together), 1/3 cup plain yogurt, 2 cups of berries, grated zest of one lemon.  1 x bundt pan well greased with butter or 1 x 20cm round cake tin, paper lined.

*Note: This cake also bakes up well using a commercially prepared gluten-free flour mix.


Preheat oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit). Prepare your cake tin.

Wash berries, remove any hulls or stems and drain well. (I pat mine dry in paper towel.)

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Strawberries and mulberries from the garden!

Place butter and sugar in bowl and beat until thick and creamy (about 2 minutes). Then add in the egg, lemon zest, vanilla and beat again until thick and well combined. I use an electric mixer for this first part.

Fold through the yoghurt and flour with a spoon. Then gently fold in the berries.

Pretty cake batter ready for the pan

Pretty cake batter ready for the pan

Then carefully dollop your cake batter into your prepared pan and smooth the top with the back of a spoon.

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I love how the creamy batter is streaked pink and purple from the berry juices.

Place in the preheated oven and cook for 25 to 30 minutes.  Check your cake by poking  a skewer into the centre at 25 minutes. If it comes out clean it is ready. Leave in a little longer if batter still clings to skewer.

Cool in tin for five minutes, then give it a shake to loosen it and invert onto a serving plate. There might be a few gooey soft berries on the top of the cake, which is part of its rustic charm.

The finished cake, cooling on my windowsill.

The finished cake, cooling on my windowsill.

Compote Ingredients:

2 heaped cups of berries, 2 tablespoons of icing sugar (confectioner’s sugar), 2 tablespoons of fresh lemon juice


Place the berries, sugar and lemon juice on a saucepan over low heat. Squash the berries slightly with a potato masher to release some of the juice.

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Blurry action shot of the berries being smashed up to make them juicy.

Heat until the berries become syrupy – which takes just a minute or two. Serve over the sliced cake.

This compote is also delicious over porridge, ice cream, pancakes or waffles. Enjoy!

Did I mention yummy? Yummy!

Did I mention yummy? Yummy!

Berry Nice Fruit Crumble Recipe

This is one of those desserts you just throw together. It’s fantastically easy and it tastes like heaven in a bowl. It comes to you courtesy of the mulberry tree in my back yard, and the amplitude of strawberries in my refrigerator.  I would like to claim that I grew the strawberries too, but alas, between Bert and the blue tongued lizard, there are never any strawberries left for human consumption in my vegetable garden.

Be careful of the mulberries. Their juice will stain fingers, chopping boards and clothes. But a green mulberry rubbed over the stain of a ripe mulberry works just like an eraser. Who would have thought? (Thanks to my grandmother, Marga, for that tip. They had a mulberry tree on their farm that we would climb as little kids to gorge ourselves on the fruit.)

Here’s a pic of the mulberries which actually made it into the bowl yesterday (as opposed to my mouth…).

While you are preparing your fruit, turn on the oven and preheat to 160 degrees celcius (gas mark 3, or 325 degress farenheit). Drop the temp just a little more if your oven is fan forced. By the way, this recipe serves 6 people. Less if the people at your table are starving or piggy people, more if your people are small-child sized or have already enjoyed a good dinner.

Fruit: 1 large granny smith (or other firm cooking) apple, peeled and chopped into small pieces; 1 punnet (about 1 1/2 cups) of strawberries washed, hulled and chopped; 1 1/2 cups of mulberries or other soft sweet berries – washed and stalks removed; 2 tablespoons strawberry jam.  Mix fruit and jam gently together until combined. If the jam is very thick add a little boiling water to thin enough to mix through.


Crumble topping: 1 cup plain (all purpose) flour, 1/4 cup butter, 1/4 cup flaked almonds, 1/4 cup unsweetened shredded coconut, 1/4 cup raw (demerara) sugar, 1 teaspoon cinnamon, 1 heaped teaspoon lemon zest.  Rub butter into the dry ingredients with the tips of your fingers until it looks like breadcrumbs. **This can so easily be made with gluten-free flour!!!

Place fruit into a greased pie dish. Dump crumble mixture on top and use your fingers to press it out to the edges of the dish. Place on a baking sheet and put into oven. Bake 30 minutes, or until lightly browned on top, and bubbly at edges.

Serve your crumble with good vanilla icecream or some pouring cream. It would also be good with yoghurt. Enjoy!