Strawberry Cream Cake
This Strawberry Cream Cake is a delightful and refreshing dessert, perfect for enjoying on warm summer days. The creamy texture combined with the juicy sweetness of fresh strawberries creates a truly irresistible treat that will leave you feeling rejuvenated and satisfied.
This Strawberry Cream Cake is a delightful and refreshing dessert, perfect for enjoying on warm summer days. The creamy texture combined with the juicy sweetness of fresh strawberries creates a truly irresistible treat that will leave you feeling rejuvenated and satisfied.
Servings 10 Slices
Ingredients
For the sponge cake:
- 200 g self-raising flour
- 200 g caster sugar
- 200 g unsalted butter softened
- 4 large eggs free range
- 1 tsp vanilla extract
For the strawberry cream:
- 300 g fresh strawberries hulled and chopped +extra to garnish
- 300 ml double cream
- 100 g icing sugar
Instructions
- Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with parchment paper.
- In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.200 g caster sugar, 200 g unsalted butter
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.4 large eggs, 1 tsp vanilla extract
- Sift in the self-raising flour and gently fold into the mixture until just combined.200 g self-raising flour
- Divide the cake batter evenly between the prepared cake tins. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes or until the cakes are golden brown and spring back when lightly touched.
- Remove the cakes from the oven and allow them to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
- Meanwhile, prepare the strawberry cream by blending the chopped strawberries until smooth. In a separate bowl, whip the double cream and icing sugar until soft peaks form. Gently fold in the strawberry puree until well combined.300 g fresh strawberries, 300 ml double cream, 100 g icing sugar
- Once the cakes have cooled, place one layer on a serving plate or cake stand. Spread a generous layer of the strawberry cream over the top.
- Carefully place the second cake layer on top and cover the entire cake with the remaining strawberry cream.
- Chill the cake in the refrigerator for at least 2 hours before serving.
- Just before serving, decorate the cake with extra fresh strawberries if desired.
Nutrition
Calories: 473kcal | Carbohydrates: 48g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 40mg | Potassium: 128mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1055IU | Vitamin C: 18mg | Calcium: 44mg | Iron: 1mg
