"Whenever I think of Strawberry Shortcake, I think of the biscuit or scone type, not the sponge cake little cups you get at ...

Enjoy this strawberry sponge cake with Dilmah Holy Basil, Ginger, Lemon & Lemongrass infusion. With its gentle burst of citrus and soft savoury herbal notes, it’s like springtime in spice island.

Sieve over remaining flour, add 1 tbsp hot water and fold gently to combine. Spoon sponge equally over the rhubarb, then bake until golden and cake springs back when lightly pressed (15-20 minutes).