This cake is the taste of British Summer captured in a cake! Juicy strawberries, delicious soft vanilla whipped cream with a light vanilla scented sponge…amazing! Relatively quick and easy to make too.
This would also work beautifully with raspberries, blueberries, sliced peaches or nectarines….up to you, as long as the fruit is ripe and tasty.
Ingredients: for 12 portions
2 vanilla sponge cakes – for 2 x 25 cm diameter cake tins (I bake them simultaneously but you could bake one after the other if you only have 1 cake tin)
- 220 g very soft unsalted butter
- 4 large eggs at room temperature (having the eggs at room temperature helps to avoid curdling the cake mix on adding them in)
- 220 g caster sugar
- 220 g self raising flour
- 1 teaspoon vanilla extract
- 1-2 tablespoons of milk
For the filling:
- A punnet of fresh strawberries
- 300 ml double cream
- 40 g icing sugar and some extra for dusting the cake
- 1 teaspoon vanilla bean paste (or vanilla extract)
1. Make the vanilla sponge cakes:
- Pre-heat the oven to 170 C and grease and line the bottom of 2 x 25 cm cake tins.
- In a large bowl, beat the soft butter and sugar together until it turn pale and fluffy. I use an electric whisk but you can do it by hand of course! Add in the vanilla extract, as well as the eggs one by one beating all the time. Do this very gradually to avoid curdling the mix! (If you prefer you can beat the eggs and vanilla in a separate bowl and add this in a tablespoon at a time to avoid curdling.) Finally beat in the sifted self raising flour until the mix is smooth and homogeneous. The consistency of it should be such that it drops off a spoon easily if you tap it on the side of the bowl. If slightly too thick add in a tablespoon or 2 of milk to adjust.
- Equally divide the cake mix between the 2 prepared cake tins. Level off the tops flat and bake for 25-30 minutes until lightly golden brown and an inserted cake skewer comes out clean. Leave to cool in the tins for 10 minutes before removing from the tins.
- Leave the cakes to cool completely prior to assembly.
2. To make the filling:
- Destalk and chop up the strawberries into quarters, reserving 2 whole ones for decoration.
- In a bowl, whisk the double cream, 40 g icing sugar and 1 teaspoon vanilla bean paste (or vanilla extract) until it thickens to soft peaks. I use an electric whisk but you could do this by hand if you’re feeling energetic! It won’t seem to do much for ages but will thicken at once in a flash. Keep a close eye on it as you don’t want to end up with butter!
3. To assemble:
- Spread (or you could pipe if you wanted) the whipped vanilla cream over the top of one cake, keeping a couple of tablespoonfuls back. Then pile on the chopped strawberries as level as you can over the surface of the cream. Dot the rest of the whipped cream over the top of the strawberries – this just helps to secure the second cake on top while cutting it!
- Dust the surface of the second cake with some sifted icing sugar before carefully placing on top of the first cake topped with the strawberries and cream.
- Decorate with 2 halved strawberries and enjoy!
- Refrigerate this cake if you have leftovers as you do not want the cream to go off.
Hope you enjoy making this! Leave me a comment if you give it a try. Thank you for reading 🙂