Two Tier Cream Cake

This Two Tier Cream Cake is a delightful treat featuring light sponge layers, creamy frosting, and fresh strawberries. Ideal for any celebration, it serves approximately 12 slices and combines traditional baking with a touch of elegance.

Prep Time 30

Cook Time 30

Assembly 15

Total Time 1 15

Servings Slices

Ingredients

Sponge Ingredients:

200 g unsalted butter softened
200 g caster sugar
4 large eggs free range
200 g self-raising flour
1 tsp vanilla extract

Cream Cheese Frosting Ingredients:

Decoration Ingredient:

300 g fresh strawberries sliced

Instructions

Prepare the Sponge Layers:

Preheat your oven to 180°C (160°C fan)/Gas Mark 4.
Grease and line two 20cm (8 inch) round cake tins.
Cream together the butter and caster sugar until light and fluffy.
200 g unsalted butter, 200 g caster sugar
Gradually add the eggs, one at a time, beating well after each addition.
4 large eggs
Sift in the self-raising flour and fold gently.
200 g self-raising flour
Stir in the vanilla extract.
1 tsp vanilla extract
Divide the batter evenly between the prepared tins.
Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
Let the cakes cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Make the Cream Cheese Frosting:

Beat the cream cheese and butter until smooth and creamy.
300 g full-fat cream cheese, 100 g unsalted butter
Gradually add the icing sugar, beating until light and fluffy.
400 g icing sugar
Stir in the vanilla extract.
1 tsp vanilla extract

Assemble the Cake:

Place one sponge layer on a serving plate and spread a generous amount of cream cheese frosting over the top.
Scatter a handful of sliced strawberries over the frosting.
300 g fresh strawberries
Place the second sponge layer on top.
Cover the entire cake with a thin layer of frosting, then chill for 30 minutes to set.
Apply a final, thicker layer of frosting.
Scatter more sliced strawberries on top for garnish.

Nutrition