seasonal fruit – Feasting Is Fun

White Chocolate Drizzle Strawberry Cream Cake

In my last post Chocolate Honeycomb Sponge Cake, I confessed my love for cream cakes. So, I decided to make another one! A delicious White Chocolate Drizzle Strawberry Cream Cake. Golden sponge sandwiched together with cream and strawberry daiquiri jam, topped with more cream, fresh strawberries a white chocolate drizzle and finally a sprinkling of honeycomb. One bite of this cake and you too will be smitten.

Since the very earliest of our Kent strawberries are becoming available I simply couldn’t resist buying some. Together with fresh cream they make the perfect combination. However, when used to decorate this cake, with white chocolate and crushed honeycomb, these strawberries are elevated to true celebration feasting status. And the first strawberries of the season should, most definitely, be celebrated.

FF White Chocolate Drizzle Strawberry Cream Cake — White Chocolate Drizzle Strawberry Cream Cake

Using a heart shaped tin to bake this cake creates an elegant shape. Also it reflects the romantic side of my personality. If you do not have a heart cake tin then a round tin will be perfectly suitable. While removing the Strawberry husks I cut either side to create a ‘V’ shape. Resulting in sliced strawberries that look like love hearts.

FF Overhead shot of heart shaped cake. — White Chocolate Drizzle Strawberry Cream Heart Shaped Cake

Finally, using a good quality strawberry jam really adds to the finished flavour of the cake. I used a strawberry daiquiri jam with its subtle hint of white rum and lime juice. It definitely adds to the luxurious finish of this cake. Alternatively mix in a couple of teaspoons of raspberry jam. Doing so will add a hint of tartness and elevate the flavour from good to great!

Recipe: White Chocolate Drizzle Strawberry Cream Cake serves 10

275g/10oz Unsalted Butter at room temperature plus a Extra for greasing the tin

275g/10oz Caster Sugar

1/2 tsp Sea Salt – I use Maldon halve quantity if using free flowing salt

1 tbsp Vanilla Bean Paste/Vanilla Extract – I use Nielsen-Massey

6 Large Free Range Eggs

275g/10oz Plain White Flour

2 tsp Baking Powder

450ml/1 pint Double Cream (heavy cream)

1 tsp Vanilla Bean Extract/Vanilla Extract

350g-400g/12-14oz Fresh Strawberries

275g/10oz Jar Strawberry Jam – I used Strawberry Daiquiri Jam available from Hawkshead Relish

100g/4oz White Chocolate

Optional – Honeycomb – I use Art of Mallow

Method: preheat oven to 160C/140C fan, 325F, gas mark 3

Note – you will need a 22.5cm x 22.5cm/9” x 9” (approximately) heart tin that is at least 7.5cm/3” deep. I use a springform tin which allows for easy release of the cake. The tin I have is from Steamer Trading. Alternatively use a deep 22.5cm/9 inch round tin, or slightly shallower 20cm/8 inch round tin.

Making The Vanilla Cake Batter

First of all grease the tin with butter and line the base with baking parchment.
Add the butter, sugar and salt to a large bowl. Whisk until pale and creamy.
While whisking add the vanilla.
Next add 2 eggs and one third of the flour. Whisk until just combined.
Repeat the last step.
Add the last 2 eggs, the remaining flour and baking powder. Whisk until fully combined, taking care not to over mix as this can cause the baked cake to become tough.

Filling The Heart Shaped Tin And Baking The Cake

Spoon the cake batter into the prepared tin. Smooth the surface of the batter.
Place the cake tin into the centre of the oven and bake for 1 hour 20 minutes – 1 hour 40 minutes. My cake took exactly 1 hour 30 minutes, however as ovens differ start checking at the earlier time.
The cake is baked when it is golden brown, springs back from a light touch and an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and place the tin on a cooling rack.
Allow the cake to fully cool in the tin.

When the cake is fully cooled release from the tin.

Cutting The Cake In Half And Filling With Jam And Cream

Use a long, serrated knife to cut through the middle of the cake, creating two layers.
Place the top layer of the cake face down on to a plate or board.
Spoon the jam on to the sponge and spread out so that it covers almost to the edges.
Pour the cream and vanilla into a bowl and whisk until it just holds it’s shape.
Spoon three large dollops of cream on top of the jam. Spread the cream out to cover the jam.
Place the bottom half of the cake, cut side down, on to the jam and cream covered sponge.

Decorating The Heart Shaped Cake

Fill a piping bag, without a piping tip fitted, with the remaining whipped cream.
If using a disposable piping bag cut the tip off to leave a 1cm opening.
Pipe approximately half of the cream on to the sponge.
Spread the cream to cover using a palette knife.
Pipe swirls around the outside edge of the cake.
Top the whipped cream swirls with a fresh strawberry.
Remove the green part (hull) of the remaining strawberries by cutting diagonally down either side creating a ‘V’ shape.
Slice each strawberry into 4-5 mini red hearts.
Place the strawberry hearts in the centre of the cake.
Break/chop up the white chocolate and place in a heatproof, microwaveable bowl. Zap for 20 seconds at a time until the chocolate just starts to melt. Remove the bowl from the microwave and stir continuously until all of the chocolate has melted.
Pour the melted white chocolate into a small, disposable, piping bag. Cut the very end of the tip off, leaving a small opening.
Pipe white chocolate over the strawberries and then over the entire cake, encouraging some chocolate to drip from the cake.

Finally sprinkle over some broken up, golden honeycomb.
Refrigerate the cake for 30 minutes, or longer, until the white chocolate has set.

White Chocolate Drizzle Strawberry Cream Cake

Serving The Heart Shaped White Chocolate Drizzle Strawberry Crean Cake

To serve, cut the cake in half from top to bottom, this makes it easier to portion slices.

Enjoy with friends, family and loved ones. For a special occasion serve with a glass of chilled champagne.

This cake is best enjoyed the day it is decorated. The sponge can be made up to 2 days ahead. Wrap the uncut cake in cling film and store in an airtight container.

Store the finished cake in the fridge and eat within 2 days.

If you have enjoyed this recipe for White Chocolate Drizzle Strawberry Cream Cake you may also like these:

Chocolate Heart Cake

Mascarpone Topped Carrot Cake

Raspberry Lemon Celebration Layer Cake

When strawberries are in season, warmed by the sun and picked straight from the plant they need nothing else to celebrate their sweet, juicy flavour. Yet adding them to desserts such as Pavlovas, Cream Cakes and other delights, showcases their versatility and beauty. So I get very excited about the start of the strawberry season, poly tunnels and super greenhouses making local, British fruit available earlier in the year and extending the season. While they might be available in the supermarkets all year long, which does have its benefits, nothing beats homegrown or farm fresh berries.

So whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Pomegranate Lemon Drizzle Bundt Cake

Hello and welcome to a New Year, where I look forward to sharing a whole host of new recipes and product reviews, here on Feasting is Fun. So, as we ease into 2018 I have created a simple, yet stunning and delicious bake, my Pomegranate Lemon Drizzle Bundt Cake. Especially created to make the most of seasonal pomegranates which are readily available in most larger shops at this time of year. Also added is a healthy dose of lemon, helping our bodies fight off any nasty bugs. We are almost making a health food here!

Since this cake has such a light texture the additional crunch from the pomegranate seeds provides added texture and flavour. While they bake inside the cake their juices release, complimenting the lemon zest. Also, the garnet seeds, used for decoration, provide an unexpected fresh burst of juice. Meanwhile the lemon drizzle lends an intense, lemon tang on the tongue.

The beauty of Bundt pans

Each bundt pan is different. Yet some share similar moulding, creating a range of pans. Lemon Lime Gin Heart Bundt Cake uses the elegant heart pan which has the same deep grooves as the elegant party Bundt used here. Deep, regular grooves define the entire shape of the baked cake. Indeed a light dusting of icing sugar would enhance, in a much simpler way, the outline of this bundt cake. Especially useful, should the drizzle icing be a step too far!

Recipe: Pomegranate Lemon Drizzle Bundt Cake serves 10-12

For The Cake:

225g/8oz Unsalted Butter – softened to room temperature

225g/8oz Caster Sugar

1/4tsp Sea Salt – I use Maldon

4 Large Free Range Eggs

3tbsp Sour Cream

1tsp Vanilla Extract – I use Nielsen-Massey

225g/8oz Plain White Flour

2tsp Baking Powder

2 Whole Lemons – finely zested

125g/4.5oz Pomegranate Seeds – *I bought 2 packs 125g each from Waitrose

Glaze and decoration:

200g/7oz Icing Sugar – sifted

Juice of 1 Lemon

Pomegranate Seeds please see * above

Helpful Tips

You will need a 10 cup Bundt Pan (tin) for this recipe. Most importantly, when using a smaller tin, ensure that it is not filled more than two thirds full. Also, for guaranteed release of the cake once baked I highly recommend using Wilton cake release. Spray or brush on to the inside of the bundt pan, most importantly take care to cover every part of the pan.

Making the Bundt Cake

Preheat the oven to 160C/140C fan, gas mark 3, 325F

First of all prepare the Bundt pan as detailed above.
Place the butter, sugar and salt into a large bowl. Whisk together until pale and creamy.
Next add all 4 eggs, sour cream and vanilla extract. Sift the flour and baking powder on top of the wet ingredients. Finally add the finely grated zest of two lemons and 125g of pomegranate seeds.
Carefully fold the ingredients together until fully combined.
Spoon the cake batter into the prepared Bundt pan. Smooth the top for an even finish.

Place the cake into the centre of a preheated oven and bake for 1 hour 15 minutes – 1 hour 30 minutes.
The cake is baked when it is golden in colour, shrinking away from the sides of the tin and an inserted skewer comes out clean.
As soon as the cake is baked remove the oven and allow to cool in the tin for 10 minutes.
After the initial cooling time has passed turn out the cake on to a cooling rack.
Leave to cool completely before decorating.

While the cake is finishing cooling prepare the lemon drizzle.
Into a bowl containing the sifted icing sugar add the juice of one lemon. Stir until thoroughly combined and free from any lumps.
As soon as the cake is cool it can be decorated.

Decorating the Bundt Cake

Place the cake on to a plate or board.
To decorate, use a teaspoon to pour approximately 1/2 a tsp of lemon drizzle on to each groove of the cake. Start at the top of the cake and work around until each groove has icing reaching the base both on the inside and outside.
Top each indent on the cake with a pomegranate seed, adding an additional two seeds, or more, to each groove.

Serve the cake sliced with a complimentary drink (lemon tea goes well, as does chilled limoncello) and a smile.

Store the cake covered securely in cling film, or alternatively in an airtight container and eat within 5 days. During warmer weather it is advisible to refrigerate this cake.

If you have enjoyed this recipe for Pomegranate Lemon Drizzle Bundt Cake you may also like these:

Chocolate Cherry Chiffon Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Lemon Blueberry Bundt Cake

Bundt Cakes are a real favourite of mine. Although the pans may be on the pricey side, look on eBay for special offers, they produce outstandingly beautiful cakes with very little effort required from the baker. While further decoration isn’t actually needed for a Bundt cake, it can be fun to play around with icing and additional decorations, as seen in the examples above. Finally, when baking a Bundt cake, a show stopping cake is guaranteed every, single, time.

So, whatever you are making, baking and creating in your kitchen, have fun preparing your feast.

Sammie xx

No part of this blog post may be reproduced or replicated without the written permission of the own. Please see my Disclosure Policy for full details.

Autumn Apple Almond Cake

Today I am super, super thrilled to share another gluten free recipe with you. My incredibly delicious Autumn Apple Almond Cake. Because if you cannot have gluten in your diet, that shouldn’t mean missing out on treats such as this cake. Can you imagine what Marie Antoinette would have to say about that? Also, this cake can be made using regular, plain white flour. Most importantly it tastes scrumptious either way.

Gluten free sweet fruit and nut bake. — Autumn Apple Almond Cake

Free Organic Fruit

Inspiration for making this cake was as the result of chatting to a friend who is gluten intolerant. Since I always have gluten free flour in the cupboard and plenty of apples, I decided to create this cake. Both apple trees in our garden are currently laden with delicious green and red fruits. While we happily munch our way through them as a family, they are also great to bake with. Especially, bruised and blemished windfall apples, that aren’t suitable for the fruit bowl.

The apple trees were already established when we bought our house, along with a plum, pear and cherry tree. I feel very blessed to have a mini orchard at the back of our garden. Both apples trees produce red/green fruits. One of the trees is a Spartan variety, producing smaller and sweeter apples than the other tree. These apples are perfectly sized for little people’s hands. Also they shine when polished with a tea towel, placed in a bowl they create a stunning and free, table centrepiece. In contrast, the other tree’s apples taste very similar Granny Smiths. Larger in size, predominantly red in colour and with a crisp, sharper flavour. Although the variety remains a mystery we enjoy eating the fruit!

Freshly washed windfall apples from our garden.

As a rule, we eat and give away as many unblemished apples to neighbours and friends as we can, leaving a few on the ground for the blackbirds. Yet, with so many windfall apples this year I decided to start putting them to good use in new recipes.

Getting The Recipe Right

While creating new recipes I have to admit my first try resulted in an EPIC FAIL! Wanting to make a variation of my Sticky Pecan Sultana Buns I adjusted the recipe to incorporate fresh, grated, apple. While delicious, most of the buns stuck and once I’d managed to prise them out of the pan the majority promptly fell apart. So, I definitely won’t be making those again!

I knew next time I baked with the apples I wanted to grate them. Since grating the peeled fruit ensures that the apples cook into the cake batter. As a result, this Autumn Apple Almond Cake is incredibly moist, primarily due to the grated apple and helped by adding ground almonds into the mix. Adding Demerara sugar and flaked almonds to the top of the cake results in a crunchy, contrasting texture to the cake crumb.

Recipe: Autumn Apple Almond Cake serves 8-10

225g/8oz Caster Sugar

225g/8oz Unsalted Butter

1tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp Salt – I use Maldon

4 Large Free Range Eggs

2 tsp Ground Cinnamon

2 tsp Baking Powder

150g/5oz Ground Almonds

150g/5oz Gluten Free Flour – I use Dove’s Farm alternatively you can use the same quantity if regular wheat, White Plain Flour

2tbsp Demerara Sugar

50g/2oz Flaked Almonds

350g/12oz Grated Apple – approx 4 large/5-6 medium apples once peeled and cored

Note : Any apple except Bramleys (cooking apples) can be used for this recipe. I used half sweet and half sharp apples.

Making the cake

Preheat oven to 180C/160C fan, 350F, gas mark 4

Grease a 25cm/10″ cake tin and line the base with baking parchment – I used a springform cake tin.

For this cake it is important to read through the recipe before starting.

First of all, place the butter and sugar into a large bowl.

Cream the butter and sugar until pale and fluffy.

Add the salt, vanilla extract and 2 eggs. Whisk until incorporated.

Next add half of the dry ingredients: flour, ground almonds, baking powder and cinnamon. Whisk until just incorporated.

Repeat the last 2 steps.

Your batter is now ready for the grated Apple. — Your batter is now ready for the grated apple.

I made the cake batter before preparing the apples. Since the apples I used turn brown within a few minutes of grating.

Peel and grate the apples using a box grater. Add the grated apples and any juice to the cake batter.

Place the batter into the cake, smooth the surface and sprinkle over the Demerara Sugar. — Place the batter into the cake tin, smooth the surface and sprinkle over the Demerara Sugar.

For an extra crunchy topping, cover the cake batter with flaked almonds.

Baking the cake

Place the cake into the middle of a preheated oven and bake for 1 hour 15 minutes, or until an inserted skewer comes out clean.

If, as I found, the cake is browning too quickly, cover the top with foil or baking parchment after 50-60 minutes. Continue baking for a total of 1 hour 15 minutes – 1 hour 30 minutes.

Because if the apple content, inserting a skewer to test if the cake is baked could give a false result.

The cake is baked when it is firm to touch in the centre.

As soon as the cake is baked remove from the oven and leave to cool completely in the tin.

Once the cake is baked, remove from the oven and allow to cool completely in the tin. — .

Once the cake is completely cooled, carefully remove from the tin and serve.

This beautiful cake is delicous eaten as is, however, to make a dessert you could easily slice this cake when slightly warm and serve with homemade custard – see my recipe here, pouring cream, or even a scoop of ice cream!

Should you have any cake left it can be stored in an airtight container for 3 days. Keep refrigerated during warmer weather.

If you have enjoyed this recipe for Autumn Almond Apple Cake you may also like these:

Where the recipes below state that they can be made gluten free, I have successfully substituted Doves Farm gluten free flour instead of wheat flour.

Maple Syrup Frosted Apple Cupcakes

FF Autumn Almond Apple Cake — Maple Syrup Frosted Apple Cupcakes – can be made gluten free

Amazing Apple Pie

Maple Drizzled Apple Blueberry Loaf Cake

Cinnamon Drizzle Apple Walnut Cake Bars

FF Autumn Apple Almond Cake — Cinnamon Drizzle Apple Walnut Cake Bars

I love creating recipes that more people can enjoy and it is an important part of why I started this blog. While I also firmly believe that all food tastes better when shared. Therefore, making recipes that can be shared by more people makes sense. As a food allergy sufferer myself, I understand, albeit in a limited way, how food intolerances can affect people. Especially when eating in a group, or at larger social occasions. And since food is essential for our survival and health, creating an environment where everyone can relax while eating is important to me.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

White Chocolate Strawberry Cheesecake

So Wimbledon starts today here in the UK and that can only mean one, two, oh well maybe a few things. First of all it means Strawberries, beautiful, British, luscious, red, ripe berries. While strawberries are available year round in the supermarkets, eating local, seasonal berries cannot be beaten. And to celebrate these gorgeous fruits I have created this White Chocolate Strawberry Cheesecake.

Which brings me onto my second point; many afternoons will be spent over the next fortnight watching copious amounts of tennis. I kid you not. Because Wimbledon is a national pastime. Will Murray make it through to the final? Will the Williams sisters reign supreme? Second to our preoccupation with the weather (which is actually my third point!), Wimbledon lovingly becomes THE subject of conversation. And taking precedence over my third point. Will the weather hold? Will the roof be closed. So much speculation, umming and aahing takes place during Wimbledon AND it’s FUN!!

Smiling at British eccentricities

I love the way we British, while watching a well known player blast their way through three sets against a relative unknown ALWAYS pull for the underdog. It’s one of the Great British traits I really admire. Yet for two weeks computers, iPhones, TV’s are all tuned to the BBC, for a glimpse of the All England Tennis Club’s freshly prepared, lawn courts, get thoroughly annihilated by some of the worlds top athletes.

FF No Bake Cheesecake — No Bake White Chocolate Strawberry Cheesecake

And Wimbledon is one of the highlights of my year. Can you tell? Since I had the opportunity to go, back in the day when John McEnroe reigned supreme, I’ve been sold on it ever since. In fact, should you get the opportunity to visit SW19 it’s a wonderful, Wimbledon, experience!

White Chocolate Strawberry Cheesecake - the perfect dessert for Summer. — White Chocolate Strawberry Cheesecake – the perfect dessert for Summer.

Recipe : White Chocolate Strawberry Cheesecake Serves 8-10

275g/10oz Digestive Biscuits – or Graham Crackers

125g/5oz Unsalted Butter

750g/Approx 1.5lb Mascarpone Cheese

2tbsp Icing Sugar

1tsp Vanilla Bean Paste – or 2tsp Vanilla Extract – I use Nielsen-Massey

50ml/Splash of Whole Milk

200g/7oz Good Quality White Chocolate

250g/9oz Fresh Ripe Strawberries

Method : White Chocolate Strawberry Cheesecake

You will need a 25cm/10″ Springform Cake Tin for this recipe.

Since it can be quite difficult to remove the cheesecake from the base of the pan, I cover the base with aluminium foil and click into place.

Covering the base of the pan with foil protects it from knife marks! — Cover the base of the pan with foil to protect it from knife marks

Making the cheesecake base:

First of all, place the biscuits into a thick, sealed freezer bag and bash with a rolling pin, until they are broken and look like sand.

Bash the biscuits with a rolling pin until they are completely broken up and resemble sand.

Put the butter into a small saucepan and melt over a low heat. As soon as it is melted turn off the heat. Tip in the biscuit crumbs and mix thoroughly. The mixture should resemble damp sand.
Press the biscuit base into the tin using the back of a spoon to create a compact, even layer.
Refrigerate for an hour.

Tip the damp sand mixture into the springform pan.

Press the mixture down evenly with the back of a spoon. Refrigerate for an hour to set. — Press the mixture down evenly with the back of a spoon. And refrigerate for an hour to set.

Making the cheesecake filling:

Next for the cheesecake filling – melt 75g/3oz white chocolate in the microwave, remove before completely melted and stir. The residual heat will ensure all the chocolate melts. So be careful, white chocolate is the easiest chocolate to overheat.
Into a large bowl add the mascarpone cheese, icing sugar, vanilla bean paste and a splash – 1tbsp of milk. Whisk until the mixture is smooth.

Pour the cooled, melted white chocolate into the mascarpone mix and whisk until silky smooth.

Spoon the cheesecake mixture on top of the biscuit base and smooth the top.

Pop the cheesecake in the fridge while you sit on the kitchen floor and lick the bowl and spatula clean. Mmmm not too shabby!

Decorating the cheesecake:

Melt the rest of the white chocolate, as before and set aside to cool a little.
Also pick two strawberries for the centre of the cheesecake. Hull and halve the rest of the strawberries.

Arrange your strawberries in a pretty pattern, or just tumble them on top - it's your cheesecake!! — Arrange your strawberries in a pretty pattern, or just tumble them on top – it’s your cheesecake!!

Using a fork drizzle the melted white chocolate from side to side.

Continue drizzling until your White Chocolate Strawberry Cheesecake is complete.

Finally place the cheesecake in the fridge for at least 4 hours to set (overnight would be better – but who are we kidding?).
Run a palette knife around the edge of the cheesecake and release from the tin.
Finally place the cheesecake onto a plate or cake stand.

FF White Chocolate Strawberry Cheesecake — No Bake White Chocolate Strawberry Cheesecake

Crunch base with a soft, light, vanilla topping.

Slice the cheesecake using a sharp knife. And serve on dessert plates with an accompanying fork.

Cover with cling film and keep refrigerated. Eat within 3 days.

If you have enjoyed this recipe for White Chocolate Strawberry Cheesecake then you may also like these:

Raspberry Topped Lemon Curd Pavlova

White Chocolate Drizzle Strawberry Cream Cake

Chocolate Honeycomb Sponge Cake

While Wimbledon certainly is a highlight of my year, gathering with family to watch the final together is the biggest thrill. Because sharing time together is what matters most. Also, making memories and creating experiences that our children will tell their children about, is absolutely the heart of who I am as a parent. And I firmly believe that all food tastes better when shared. So getting together with friends and family turns simple food into a feast!

So whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Strawberries And Cream Cake

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 warm, sun drenched days, to be shared with friends and family.

Because this cake is so easy to make and looks so beautiful, it easily turns any occasion into a Feast! Since I found strawberries on special offer I baked this cake. Because, they were so sumptuous they deserved celebrating!

FF Strawberries And Cream Cake — Strawberries And Cream Cake

Sometimes during Summer when it is hot, too hot for cake (yes there is such a thing in my world), we eat strawberries as they are, warm from the sun, or refreshingly churned into the most delicious ice cream, see my Strawberry Ripple Ice Cream. While cooler days allow for the indulgence of cake, with vanilla whipped cream and ruby red strawberries.

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

1/4tsp Salt – I use Maldon

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 – optional

Method : Preheat the oven to 180C/160C fan, 350F, gas mark 4

While using 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 oven and bake for 20-25 minutes. — Ready for the oven

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.

Cooling cakes, waiting to be transformed.... — Cooling cakes, waiting to be transformed….

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, creating butter!

Spread half of the cream onto the bottom cake layer, flat side up. — Bottom half of the cake

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.

Arrange the sliced strawberries over the cream. — Strawberries and cream

Now place the other cake on top, flat side facing down.
Cover the top with the rest of the cream and decorate with sliced strawberries, placing a whole strawberry in the middle.

Place the finished cake into the fridge for 1 hour, as this allows the cream to firm up and makes slicing easier.

I 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. Yet 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.

If you have enjoyed this recipe for Strawberries And Cream Cake you may also like these:

Summer Mixed Berry Sponge Cake

Strawberry Topped Chocolate Heart Pavlova

Double Strawberry Almond Muffins

While I love baking, sharing my finished bakes gives me the most pleasure. Since, I delight in seeing the anticipation and a happy face as someone enjoys something I’ve made. Finally, remember, before slicing into this cake I urge you to take a photo! Because, when 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 when it is in the form of cake!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.