It was our daughter’s christening last weekend and I needed a crowd pleasing cake to satisfy the family. The kitchen garden is bursting with bright red strawberries so, with the help of Mary Berry, I went for my fail-proof Strawberry Cake.
225g Butter (melted) 225g Caster Sugar 225g Self-Raising Flour 4 Eggs (room temperature) 2 Teaspoons Baking Powder 1 Teaspoon Vanilla Extract Double Cream Strawberries & Raspberries
I love this cake recipe – there is no hassle with creaming, just put all the ingredients, minus the cream and fruit, into the food mixer and turn on. I always melt my butter as it mixes quicker and I also keep my eggs at room temperature. When you have a nice smooth consistency, weigh the mixture into two greased sandwich tins so you get the same amount in each tin.
Place the tins on the same shelf in the middle of a pre-heated oven at 180⁰C for 25 mins or until a light golden colour and the top bounces back when lightly pressed.
Remove the cakes from the tins and leave to cool on a rack.
When completely cool whisk the double cream, being careful not to over whisk. Using half the cream, spread on both the top of one and the bottom of the other sandwich. Cut some strawberries in half and place onto the top of the creamed cake with some raspberries – but only a single layer. Once completed place the other cake on top which has the cream on the bottom – this should help keep the sandwiches together when cutting.
With the rest of the cream, smooth on the top and place some more fruit over the cream and then keep in the fridge until you are ready to enjoy!