Cake, strawberries and cream combine in a treat that’s twice as delectable as the sum of its parts. The buttery cake is spongy; the strawberries are fresh and sweet, while the whipped cream adds an airy richness!
Serves: – Preparation time: 20′ Cook in: 40′ Ready in: 60′
250g butter (at room temperature), plus extra for greasing
250g white caster sugar
5 large free-range eggs
1 lemon, juiced and zested
250g self-raising flour
1 tsp baking powder
50g blanched almonds, powdered
For the filling and garnishing
200ml double cream
1½ tablespoon of icing sugar, plus extra for dusting
1 vanilla pod
250g fresh strawberries, sliced
Preheat the oven to 180C/gas 4. Cube up the butter, then beat together with the sugar and lemon zest in a large mixing bowl until pale and fluffy. Gradually mix in the eggs and lemon juice.
In a bowl mix together powdered almonds with flour and baking powder (both sifted) and then gradually mix into the creamed butter and sugar. Stir in a splash of milk to loosen the batter if necessary.
Grease and line the bases of two round 20cm sandwich tins. Divide cake mix evenly in between the two cake tins. Set oven at 175C and bake the cakes for 40 minutes or so, or until cooked through. To test, insert a skewer into the middle of a cake; if the skewer comes out clean, it’s ready. Leave to cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.
Pour double cream into a large bowl, scrape in the vanilla seeds and whisk until you have soft peaks. Sift in icing sugar and gently fold through. Gently fold in strawberry slices using a spatula.
Place the first cake on a serving platter and spread over the cream – avoid the edges or it will spill later. Top with the second cake. Dust with icing sugar and decorate with extra strawberries if you wish.