Wednesday, 21 September 2016

Strawberry Cream Cake

I appear to be clutching on to the remnants of the summer with this fresh strawberry and cream cake, maybe you'd like to do the same?


For the cake:

175g (6oz) unsalted butter (softened)
175g (6oz) caster sugar
3 eggs
A few drops of vanilla extract
175g (6oz) self-raising flour

For the filling/topping:

400g of double cream - the recipe I followed called for 250g but I definitely used a lot more
1 tbsp of icing sugar
A few drops of vanilla extract 
400g of strawberries

  1. Pre-heat the oven to 180 degrees (gas mark 4)
  2. Grease and line two 7 inch cake tins
  3. Cream together the butter and sugar until smooth
  4. Add the vanilla extract, followed by the eggs one by one, and mix until smooth
  5. Sieve and fold in the flour
  6. When the mixture is smooth, split evenly into each cake tin
  7. Bake for 20 minutes, or until golden brown (check the middle is cooked with a skewer)
  8. When the cakes have cooled, whip the cream with the icing sugar and vanilla extract until stiff
  9. Spread half the cream inside the cake
  10. Hull and half about half of the strawberries and lay them on top of the cream
  11. Place the other cake on top of the other and spread or pipe the remaining half of the cream on the top of the cake
  12. Decorate with the remaining strawberries

STORE IN A FRIDGE - unless you want a melted cream cake...

The top of my cake looks a little...rustic?

Alternatively, you can use the same recipe to make 12 cupcakes. I decorated these with just a spoon of cream and a strawberry.

Hope you like the recipe!

- I

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