1 cup strawberries, hulled, quartered
1 cup raspberries
1 cup blueberries
1¼ cup caster (superfine) sugar
115g (4 oz) unsalted butter
2 eggs
200ml (7 fl oz) sour cream
½ cup whole milk
1 tsp vanilla bean paste
1½ cups self-raising flour
1 tsp baking powder
icing (powdered) sugar, to dust
dollop cream, to serve
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