This Strawberries & Fresh Cream Cake is the perfect cake to celebrate strawberries when they are in season. The fresh cream makes this cake even more indulgent and easily served as a dessert.
Preheat the oven to 160°C (fan assisted, 180°C non fan) and line two loose bottomed 8" sandwich tins
Add 225g margarine and 225g caster sugar to a bowl. Beat for 5 minutes or until they are pale and fluffy
Crack in 4 eggs and add 1 tsp vanilla bean paste. Mix until combined
Add 225g self raising flour and mix until the ingredients are just combined
Divide the mix between the two tins and bake for 18-20 minutes until a cocktail stick comes out clean
Leave the cakes to cool for at least 30 minutes in the tins before removing from the tins and leaving to cool completely on a wire rack
Hull roughly 200g strawberries and cut them in half. Mix them in a bowl with 20g strawberry jam until they are coated
Once the cakes are completely cool, whip 300ml double cream until it forms soft peaks
Place one of the cakes upside down on your serving plate. Add half of the cream to the cake and spread out evenly
Line the cut strawberries coated in jam on top of the jam
Add the second cake upside down on top of the strawberries. Spread with the remaining cream
Arrange the remaining 250g strawberries on top of the cream however you like. I sliced some of the strawberries and placed them round the edge and left some whole in the middle
Keep in an airtight container in the fridge for 2-3 days.
Nutritional information is given as a guide only and may vary.
Strawberries & Fresh Cream Cake https://www.curlyscooking.co.uk/strawberries-and-cream-sponge-cake/