Hi, thank you for stopping by to look at this scrumptious Strawberries And Cream Cake! I hope the sight of it puts a smile on your face. Strawberries in Spring remind me of the promise of sunshine, picnics in the park and days at the beach. Ultimately I think that strawberries are a celebration of warmer, sun drenched days, ready to be shared with friends and family.
Since this is such a simple cake to make and yet looks so beautiful, it could easily turn any occasion into a Feast! I baked it simply because strawberries were on special offer. They were so sumptuous they deserved celebrating!
I find that usually during Summer, when it is hot, too hot for cake (yes there is such a thing in my world!), Strawberries are eaten just as they are, warm from the sun, or churned into the most delicious ice cream, see my Strawberry Ripple Ice Cream. Whereas Spring allows for the indulgence of cake – and vanilla whipped cream – and Strawberries. Totally and utterly delicious!
Recipe : Strawberries And Cream Cake serves 8
For the cake:
225g/8oz Caster Sugar
225g/8oz Unsalted Butter – room temperature (plus a little extra for greasing the tins)
4 Large Free Range Eggs
225g/8oz Self Raising White Flour – alternatively use the same quantity of Plain White Flour plus 2tsp baking powder
1tsp Vanilla Extract – I use Nielsen-Massey
For the filling:
450g/1lb Strawberries – hulled and sliced, save 1 pretty strawberry for the top
400ml/3/4 pint Double Cream
1 tsp Vanilla Bean Paste – alternatively use vanilla extract
1 tbsp Sugar
Method : Preheat the oven to 180C/160C fan, 350F, gas mark 4
While I have used the ‘All in one’ technique for this cake, which usually involves placing all of the ingredients into a bowl and whisking, I have added an extra step.
Making and baking the sponge cakes
- First of all grease 2 x 7in (17.5cm) sandwich tins and line the base of each with baking parchment.
- Next add the butter, sugar and salt into a large mixing bowl. Whisk the ingredients together until pale and creamy.
- Add the vanilla extract and eggs; Note – I always crack eggs into a separate bowl first, any shell is easily removed and one bad egg cannot spoil the cake batter. Also sift the self raising flour (or plain flour and baking powder) into the same bowl.
- Whisk all of the ingredients together until just combined and smooth. Take care not to overmix the cake batter, as this can result in a heavy sponge.
- Divide the mixture evenly between the 2 prepared sandwich tins. Smooth the top of the cake batter using the back of a spoon.
- Place the tins into the centre and lower parts of the oven and bake for 20-25 minutes.
- The sponges are baked when they are golden and spring back when lightly pressed in the centre. Also an inserted skewer will come out clean.
- As soon as the cakes are baked remove from oven and allow to cool for 10 minutes in their tins.
- Turn the cakes out on to a cooling rack and leave to cool completely before filling and decorating. Carefully remove the baking parchment.
Filling and decorating the cake
- As soon as the cakes have cooled they can be filled and decorated.
- In a large bowl whisk together the cream, sugar and vanilla bean paste until the cream holds it’s shape. Also, take care not to overmix as this can cause the cream to split, essentially you can create butter.
- Place one cake sponge on to a plate or board, flat side up.
- Spoon half of the whipped cream on to the cake and spread so that it almost comes to the edge.
- Add a layer of sliced strawberries on to the cream.
- Now place the other cake on top, flat side facing down.
- Cover the top owith the rest of the cream and decorate with sliced strawberries, placing a whole strawberry in the middle.
Ideally place the finished cake into the fridge for 1 hour, as this allows the cream to firm up and makes slicing easier.
I love to serve this cake sliced and placed on my best china, with a cup of tea served in a cup and saucer. You may slice and serve this cake however you wish.
Both cake sponges can be made a day ahead, cool and store in an airtight container, using baking parchment to separate them. However the cake is best assembled on the day of eating.
As with all cream cakes they are at their best on the day they are made. Wrap any leftover cake in cling film, alternatively place in an airtight container and store in the fridge. Eat within 2 days of assembling.
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While I love baking, sharing my finished bakes gives me the most pleasure. Because, for me, seeing the anticipation and finally a happy face as someone enjoys something I’ve made really does give me a buzz inside. Finally, remember, before slicing into this cake I urge you to take a photo! Seriously, if you look at this cake in the deepest, darkest, depths of an icy winter, it will remind you that sunny days are ahead. Hope is powerful – even if it is in the form of cake!
What’s your favourite food to share?