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Strawberries & Fresh Cream Cake Recipe

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4.1 from 2 reviews

A delightful Strawberries & Fresh Cream Cake that combines light, fluffy sponge layers with rich whipped cream and fresh strawberries coated in strawberry jam. Perfect for celebrations or a sweet treat, this classic cake is easy to make and beautifully presented with fresh strawberry slices and whole strawberries on top.

Ingredients

Cake Batter

  • 225 g margarine
  • 225 g caster sugar
  • 4 eggs
  • 1 tsp vanilla bean paste
  • 225 g self-raising flour

Filling & Topping

  • 300 ml double cream
  • 550 g strawberries (divided: 200 g for filling, 350 g for topping)
  • 20 g strawberry jam

Instructions

  1. Preheat Oven: Preheat the oven to 160°C (fan assisted) or 180°C (non-fan) and line two 8″ loose-bottomed sandwich tins with baking paper.
  2. Make Cake Batter: In a bowl, beat 225 g margarine and 225 g caster sugar together for 5 minutes until pale and fluffy.
  3. Add Eggs and Vanilla: Crack in 4 eggs and add 1 tsp vanilla bean paste, mixing until fully combined.
  4. Add Flour: Fold in 225 g self-raising flour until just combined, being careful not to overmix.
  5. Bake Cakes: Divide the batter evenly between the two prepared tins and bake for 18-20 minutes, or until a cocktail stick inserted into the center comes out clean.
  6. Cool Cakes: Let the cakes cool for at least 30 minutes in the tins before removing them carefully and transferring to a wire rack to cool completely.
  7. Prepare Strawberry Filling: Hull and halve approximately 200 g strawberries, then toss them in a bowl with 20 g strawberry jam until evenly coated.
  8. Whip Cream: Whip 300 ml double cream until soft peaks form, being careful not to overbeat.
  9. Assemble Cake – First Layer: Place one cake layer upside down on a serving plate, spread half of the whipped cream evenly over the surface.
  10. Add Strawberry Filling: Arrange the jam-coated strawberries evenly over the whipped cream layer.
  11. Assemble Cake – Second Layer: Place the second cake layer upside down on top of the strawberries, then spread the remaining whipped cream over the top.
  12. Decorate: Finally, arrange the remaining 350 g of strawberries on top of the cream as desired, slicing some to place around the edges and leaving some whole in the center for an appealing presentation.

Notes

  • Ensure cakes are completely cooled before assembling to prevent the cream from melting.
  • Use fresh, ripe strawberries for the best flavor and appearance.
  • You can substitute vanilla bean paste with vanilla extract if unavailable.
  • To keep the cake fresh, store it covered in the refrigerator and consume within 2 days.
  • The cake tins with loose bottoms make it easier to remove the cake layers without damage.

Find it online: https://bitezly.com/strawberries-and-fresh-cream-cake-recipe/