Strawberry cake - recipe

Strawberry cake

  • Prepare

  • Serves

  • Cook

  • Skill



For the cake

For the decoration

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  1. 1

    Heat the oven to 180°C (fan 160°C, gas mark 4). Grease and line 2 x 20cm round sandwich tins.

  2. 2

    Place the butter and caster sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

    For this step you'll need:

    • 200g Butter (unsalted) softened
    • 200g Unrefined golden caster sugar
  3. 3

    Gradually beat in the eggs and vanilla extract a little at a time until smooth, adding a little of the flour if the mixture starts to curdle.

    For this step you'll need:

    • 4 Egg(s) (free range) medium, beaten
    • 1tsp Vanilla extract
  4. 4

    Mix together the flour and baking powder before sifting into the mixture and gently folding in until completely combined.

    For this step you'll need:

    • 200g Self-raising white flour
    • 1tsp Baking powder
  5. 5

    Divide the mixture between the two prepared tins, and bake in the pre-heated oven for 20-25 minutes until golden and the cake springs back when gently pressed. Turn onto a cooling rack and leave to cool completely.

  6. 6

    To make the buttercream beat the butter until softened before slowing adding the icing sugar. Add the milk if required to loosen the buttercream slightly.

    For this step you'll need:

    • 150g Butter (unsalted) softened
    • 300g Icing sugar
    • 1 tbsp Milk
  7. 7

    Crush the freeze dried strawberries to give a more even colour before folding into the buttercream. Add enough strawberries to give your desired strength of flavour.

    For this step you'll need:

    • Freeze dried strawberries (small tube)
    • Strawberries one small punnet.
  8. 8

    Spread half of the buttercream over the flat bottom of one of the sponges and top with jam before sandwiching the second sponge on top. Spread the remaining buttercream over the top of the cake and top with fresh strawberries before serving.

    For this step you'll need:

    • 4 tbsp Strawberry jam

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