Just found this post sitting in my drafts folder from a few weeks ago and thought it was about time I posted it ……oops x
I made this at the same time as I made my Lemon meringue cupcakes for the Itsgood2eatcake2 event and have some how forgotten to schedule it…..haha x
But here it is now, better late than never x 🙂
- 210g self-raising flour
- 25g cornflour
- 225g golden caster sugar
- 1 tsp baking powder
- 225g unsalted butter, at room temperature, plus more for greasing tins
- 4 large eggs
- 225g fresh strawberries, hulled and chopped into small pieces
- 1 tsp vanilla extract
- 250g fresh strawberries hulled, to decorate
For the filling
- 250g butter, softened
- 1 teaspoon vanilla extract
- 600g icing sugar
- 2 tablespoons milk
- pink food colouring
- 3-4 tbsp strawberry jam
- A few fresh strawberries, hulled and sliced
- In a large bowl, cream together the butter and vanilla. Blend in the sugar, a quarter at a time, beating well after each addition.
- Beat in the milk, and continue mixing until light and fluffy.
- Add the food colouring and mix thoroughly.
- Keep icing covered until ready to decorate.
Sponges and construction
- Preheat the oven to 180ºC. Grease 2 x 20cm sandwich tins and line the base of each tin with baking paper.
- Sift the flour, cornflour, sugar and baking powder into the bowl of a food processor. Pulse until evenly mixed. Add the butter, eggs, strawberries and vanilla extract and process briefly until well combined, but not overly processed.
- Divide the mixture evenly between the 2 cake tins and smooth the tops with a spatula. Bake in the centre of the oven for 25 minutes, until a skewer inserted into the centre of one of the cakes comes out clean.
- Leave the cakes to cool slightly in their tins for 10 minutes and turn out on to wire racks.
- When the cakes are completely cool, remove the baking paper circles from their bases. Place 1 cake on a plate and spread with a thin layer of strawberry jam.
- Then place a thin layer of sliced strawberries on top of the jam.
- Hold the second cake and ice the underside of it with a 1cm thick layer of vanilla buttercream.
- Carefully place on top of the first cake, iced side down. Once the cakes are sandwiched together, ice the top with the remaining buttercream and top with the fresh strawberries.
This cake is best served immediately, as the fresh strawberries do have a tendency to soften and bleed their juice into the the icing quite quickly.