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Strawberry Cake RecipeThis strawberry cake recipe can be used as a dessert served with cream or as a snack for afternoon tea.
4 oz butter Topping & Filling 4 fl oz double cream 8 large strawberries halved Preheat the oven to gas mark 3, 325 F/170 C Cream the butter and sugar together until you get a pale, fluffy mixture that drops off the spoon easily. In a separate bowl beat the eggs together thoroughly then add them to the mixture a little at a time. Stir in a few drops of vanilla essence. Fold in the flour until it is all incorporated. You should now have a mixture that will drop off the spoon easily. Add the chopped strawberries and fold in gently. Divide the mixture into two 7 inch cake tins. Place the tins on the centre shelf of the oven for 25-30 minutes to cook. When they are cooked leave for 1 minute and then turn out onto a wire cooling tray. Leave to cool completely.
For the filling and topping whisk the cream until it is nice and thick. Divide in two and use half as the filling for the cake and half for the top. Add the halved strawberries to the top of the cake.
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