EAT | Strawberries & Cream Cake
It is a well known fact that birthdays require cake. Birthdays and cake go together like strawberries and cream, so why not combine these duo’s to make something spectacular?
I normally don’t make my own birthday cake, my lovely housemate has taken to making me a cake every year. It’s super sweet considering he’s never baked anything in his life other than my birthday cakes! Seeing as it’s not actually my birthday yet, I figured that it was acceptable to have a teeny one of my own making. You know, in preparation for the main event! Kind of like training before a marathon, right?
This cake has long been a favourite of mine. It’s sweet and fresh and looks ever so pretty, without having to take the time to ice it properly. I know you guys are into it. Layers and layers of soft cake sponge, silky cream and the sweet tang of strawberries, why wouldn’t you want this all up in your face?
2 cups of self-raising flour
1 tsp of cornflour
1/2 tsp of baking powder
200g of softened butter
2 cups of caster sugar
1 tbs of boiling water
1 tsp of vanilla extractFILLING:
2 punnets of strawberries,
1/4 cup of icing sugar
300ml of thickened cream
125ml of cream cheese
|1. Preheat oven to 180 degrees celsius and grease and line 3 medium round cake tins.2. Combine the flour, cornflour and baking powder together in a bowl and set aside.3. Using an electric mixer, beat the butter and sugar together in a large mixing bowl until pale and creamy (5 - 8 minutes).
4. Add the eggs, one at a time, beating in between each addition. Add the water and vanilla and mix to combine.
5. Fold the prepared dry ingredients into the butter mixture and divide evenly into the cake tins, ensuring the mixtures are smooth and flat.
6. Bake for 20-25 minutes until the cakes are golden and the top springs back lightly when pressed with a finger. Remove from oven and cool in the tins for 5 minutes, before transferring to a wire rack to cool completely.
7. Meanwhile, place half the strawberries into a small saucepan with 2 tablespoons of icing sugar and 2 tablespoons of water and bring to the boil. Reduce heat to low and simmer for 10 minutes. Remove from heat and set aside to cool before using.
8. Whip cream with remaining icing sugar until stiff peaks start to form. Fold into cream cheese.
9. Place the first cake layer onto a plate and spread with cream, drizzle with the strawberry syrup. Scatter with sliced strawberries and place the next cake layer on top. Repeat for the remaining layers and drizzle the whole thing with the remaining syrup to serve.