This is a delicious cake which is perfect for a summer party!
Serves 8 to 10
Preparation time: 20 minutes
Cooking time: 25 minutes
175g soft butter
185g caster sugar
1 tsp baking powder
175g self raising flour
2 tsp vanilla paste or vanilla pod
300ml whipping cream
- Preheat the oven to 180C
- Grease 2 x 20cm cake tins; line the bottom with some baking paper.
- Cream the butter, vanilla and 175g of sugar together in a bowl until light and fluffy. Beat in the eggs, and then fold in 175g of flour and 1 tsp of baking powder.
- Divide the mixture evenly between the tins: Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
- Place the tins in the middle of the oven and bake for 25 minutes. Don’t open the door for at least 20 minutes. The top should be golden-brown and springy to the touch, insert a skewer in the centre, if it comes out clean then the sponge is ready. Set aside to cool in their tins for five minutes. Then run a palette or knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
- While the cakes are baking make the filling and prepare the topping. Whip all the cream. Wash the strawberries and put half in a large bowl, sprinkle over 10g of caster sugar, leave for a few minutes. Cut the other half of strawberries in half and set aside. Using a potato masher roughly mash the sugared strawberries then mix in half the whipped cream, save the other half for the top.
- When the cakes are cooled, place one cake upside down onto a plate, spread over the strawberry and cream filling then lay the other cake on top. Spread the remaining whipped cream over the top and decorate with the strawberry halves so they cover the whole area. Any extra can be served on the side or spread around the bottom. Sprinkle some caster sugar over the strawberries just before serving.