Strawberries and cream cake

One of the best things of summer is the strawberry season. While summer weather in England can be hit and miss, English strawberries never fail to impress: they are always plump, juicy and sweet. We’ve grown some this summer in our little courtyard garden and harvested some delicious strawberries, just not enough to turn them into big puddings or jam, so we decided to go to a pick your own field near Bristol and collected a good amount to eat until our heart’s content.

With the Wimbledon season only around the corner, their classic Strawberries and cream combination sprung to my mind this morning when thinking of a nice celebratory pudding to use strawberries at their prime. This cake is not overly sweet, leaving the fruit to steal the show and the cream do the backing vocals. It doesn’t take long to bake and assemble, and it looks as good as it tastes.

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Ingredients

For the cake
175g gluten-free self-raising flour (or normal self-raising flour if you aren’t following a gluten-free diet)
175g caster sugar
175g salted butter, at room temperature
3 medium free-range eggs
1/2 tsp vanilla extract
1 tsp icing sugar, to dust the cake

For the filling
200ml double cream
1/2 tbsp caster sugar
200g strawberries, sliced

Method
1. Heat oven to 180C/350F. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment. Using an electric whisk, cream the butter and sugar until light and fluffy. Add the eggs and vanilla extract and whisk until smooth. Fold in the flour, stirring slowly but ensuring it’s all well combined. Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden. When cool enough to handle, remove the cakes from the tins, and leave to cool completely on a rack.
2. To make the filling, whip the cream and remaining tablespoon of caster sugar until the cream holds its shape. Place the strawberry slices on top of one cake, then cover them with the whipped cream using a butter knife. Place the second cake layer over the cream and strawberries, pressing gently to secure it. Dust with icing sugar.

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