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Recipe Category: Cake
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Ingredients
For the strawberries and cream
- 700g strawberries
For the cake
- 1 tbsp caster sugar
- 240ml double cream
- 1/2 tsp pure vanilla essence
- 1 tbsp icing sugar
- 1 tsp pure vanilla essence
- 120ml whole milk
- 150g caster sugar
- 140g plain flour
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1 large egg, beaten
- 60ml unsalted butter, melted
Method
- For the cake
- For the cake
- Preheat the oven to 190C/Gas 5
- Butter an 20cm round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour
- Whisk the flour with the caster sugar, baking powder, and salt in a medium bowl
- Lightly whisk in the butter, egg, milk, and vanilla, just until smooth
- Pour the batter into the prepared cake pan and bake until a toothpick inserted in the centre comes out clean, about 25 mins
- Cool on a rack for 10 mins, then turn it out of the pan, flip upright, and cool completely on the rack
- For the strawberries and cream: 1 Set aside 350g of the best-looking whole berries for topping the cake
- Hull and thinly slice the rest of the berries and toss with the caster sugar
- Set aside
- Whip the cream with the icing sugar and vanilla to soft peaks
- Refrigerate until ready to use
- To assemble the cake: 1 Cut the cake in half horizontally with a serrated knife
- Place the bottom layer cut side up on a cake stand or serving plate
- Drizzle the juices from the sliced berries over the cut sides of both halves
- Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer
- Top with the other piece of cake, cut side down
- Spread the remainingwhipped cream on the top of the cake and top the cake with the whole berries
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