Deliciously moist and bursting with flavor, this Strawberry Pound Cake is a delightful one-bowl treat topped with a fruity and sweet strawberry coulis, but also perfect with a simple glaze.

You'll have plenty of downtime while the cake bakes and then cools — a perfect opportunity to wash, hull, and slice your strawberries so they're ready for cake assembly. Pop the slices in the ...

Roast for 15–20 minutes, or until the strawberries are releasing their juices. Set aside to cool and keep the oven on. Grease and line a 23cm/9in cake tin with baking paper (see recipe tip).

Using a small knife make a well in the top of each cake by removing a disk of cake. Fill this well with whipped cream and top with a strawberry. Serve with a generous dusting of icing sugar.

Strawberries make this such a wonderfully moist cake. It is not only a sumptuous afternoon tea cake but is perfect for a spring picnic or work lunch. Topping it with cream or yoghurt is also great.

I think I learned this from my grandmother who would spend hours upon hours in the kitchen cooking elaborate family dinners ...

Bake something nostalgic with these comforting desserts. From Jell-O molds to homemade cookies, these treats are just like ...

1. To make topping: In saucepan, combine rhubarb, orange juice and maple syrup. Bring to boil, reduce heat to medium and simmer for five minutes until rhubarb has softened and starts to break down.