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Grease a 25 x 20cm tin lightly with a little butter and line with baking parchment, leaving enough on the sides to help remove the cake once baked. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
In a bowl, beat the butter and caster sugar together until light and fluffy. Beat the eggs and vanilla extract together, then gradually add to the creamed mixture, beating well. Add the ground almonds.
Sift in the flour and salt and fold into the mixture. Stir in the cream and strawberries and fold through the crushed meringues. Tip into the prepared tin and spread evenly over the base.
Bake for 35-40 minutes until risen, golden and firm to the touch. Cool in the tin and then lift out with the help of the parchment. Once fully cooled, cut into 15 slices.
To decorate, whip the cream until it holds its shape, then spoon onto each slice. Sprinkle with crushed meringue and finish off with sliced strawberries and mint leaves.