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Strawberry and Cream Cake
Type: Desserts and Baked Goods
Your kids will go crazy for this strawberry and cream cake.
Prep Time: 20M
Cooking Time: 25M
Serves: Serves 8
Ingredients:
- 8oz (225g) butter, at room temperature
- 1 cup granulated sugar, plus 2 tbsp
- 4 large eggs, lightly beaten
- 2 cups self-rising flour
For the strawberry and cream filling
- 1/2 cup heavy cream
- 3/4 cup sliced strawberries
- confectioners' sugar, to dust
Directions:
- Preheat the oven to 350°F (180°C). Line the bottom two 8in (20cm) round cake pans with parchment paper. In a bowl, beat the butter and sugar with an electric mixer until light and creamy. Beat in the eggs gradually, adding a little of the flour if the mixture begins to curdle. Sift in the remaining flour and fold in gently. Divide the mixture evenly between the prepared pans and bake for 25 minutes, or until risen and firm to the touch. Let cool in the pans for 5 minutes, then unmold onto a wire rack to cool completely.
- To make the filling, place the cream in a bowl and beat with an electric mixer until soft peaks form. Spread the whipped cream over one of the cakes, top with strawberries, then align the other cake layer on top. Dust generously with confectioners' sugar.
- For a more intense strawberry flavor, spread a layer of strawberry jam on the top of first cake before you cover it with cream.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!
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