Strawberry and Cream Cake
This Strawberry and Cream cake is the perfect summer dessert. It has a deliciously light sponge made with fresh strawberries. It is topped with fresh double cream, more fresh strawberries and a drizzle of strawberry jam.
Servings: 12 Servings
Ingredients
For the Cake
- 325 g Unsalted Butter or Stork
- 325 g Caster Sugar
- 325 g Self-Raising Flour
- 6 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 150 g Fresh Strawberries
For the Decoration
- 600 g Fresh Cream
- Leftover Strawberries
- 100 g Strawberry Jam
Instructions
To Make the Cake
- Preheat the oven to 170C (150C Fan). Line two 8” cake tins with greaseproof paper and leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, eggs, vanilla extract, and baking powder. Whisk until all combined.
- Fold through the strawberries.
- Pour the mixture into the individual cake tins and bake in the oven for 35-40minutes. You will know they are ready when they are springy to touch.
- Leave them to cool in the cake tin for 15-20minutes and then remove and put them on a wire rack to cool fully.
To Decorate
- Once your cakes have cooled whip the double cream until stiff peaks.
- Put the strawberry jam into a piping bag and pop it into the microwave for 10-20 seconds to soften.
- Place the first cake onto your serving plate. Spread half the double cream over the top of the cake.
- Drizzle over the Strawberry Jam and place some strawberries on top.
- Add your second cake on top and again spread the cream on top. Finish by adding some whole strawberries and a sprinkle of freeze-dried strawberries.