This is a juicy, fresh cake with a nice taste of strawberries, which really makes it different and special. It is all right to use overripe berries, and you can also vary the seasoning as desired.
Preparation: about 20 min.
Oven temperature: 175° C / 345° F
Baking time: about 1 hour
You need this for 1 cake
One 1 1/2 liter [3 pt] oblong cake mould
150 g [5,3 oz] butter or margarine
3 dl [0,6 pt] brown sugar (210 g / 7,4 oz)
2 tsp cinnamon
2 teaspoons ginger
1/4 tsp grated nutmeg
4 dl [0,8 pt] flour (240 g)
1 teaspoon bicarbonate of soda
1 dl [0,2 pt] sour cream
1 dl [0,2 pt] mashed fresh strawberries
1 dl [0,2 pt] roughly chopped walnuts
This is what you do
 Melt the butter and let it cool.
 Whip the eggs and sugar till the sugar have melted properly.
 Mix spices, flour and bicarbonate of soda well.
 Stir the melted butter into the egg/sugar mixture.
 Add cream, strawberries and walnuts. Mix well.
 Finally stir in the flour mixture. Mix well.
 Pour the batter into a well buttered and sprinkled cake mould.
 Bake the cake on the bottom shelf in the oven at 175° C / 345° F for about 1 hour or until it has a nice color, has risen and are baked just through. The cake should be juicy.
 Carefully loosen the cake around the edges of the mould with a knife. Leave it in the mould for a while before you vault it out on a grid.
 Let the cake cool before you put it in a cake tin.