Wimbledon has been and gone but there’s no excuse to not revel in glorious strawberries and cream – and why not combine them with cake for a completely splendid afternoon tea feast! Here’s a relatively simple recipe that looks great and doesn’t take very long to create.
225g – softened butter
225g – caster sugar
4 large – eggs
225g – self-raising flour
1 ½ tsp – baking powder
1 tsp – good quality vanilla extract
50ml – double cream (or much more depending on how decadent you’re felling)
1/2 tsp – vanilla extract
Preheat the oven to 180°C/Fan. Line and grease three 6″ sandwich tins.
Use your mixer to beat the sugar and butter until smooth. Gradually add the eggs – add a little of the flour if the mixture is beginning to curdle. Add the flour and baking powder until thoroughly blended. Divide the mixture evenly between the tins and level out.
Bake for about 15 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
Whisk together the cream, icing sugar and vanilla extract and continue until stiff peaks form.
Once the cakes are cool. Place a third of the cream on top of one of the cake layers add come chopped strawberries then repeat until all the two layers are completed.