Simple and Easy Homemade Strawberry and Cream Cake Recipe
- 225 g self-raising flour
- 225 g caster sugar
- 225 g margarine
- 4 eggs
- 1.5 tsp baking powder
Fillig and Decorating
- 300 ml whipping cream 2x
- 4 tbsp icing sugar
- 400 g strawberries
- Pre-heat the oven to 150º C. Grease the tin and line the bottom with a baking paper.
- Measure all ingredients into a large bowl and beat them together until they are properly combined and fluffy.
- Pure the mixture into the tin, smooth the surface and bake in the oven for about 55 minutes.
- Leave the cake to cool in the tin for a few minutes and then take out and let it cool completely on a wire rack.
- Once cool you can cut the cake with a long knife horizontally in half.
Filling and Decorating
- With an electric whisk whip first cream and 2 tablespoons of icing sugar until it creates stiff peaks and folds. Don't over whisk as it would make a butter.
- Spread the whipped cream over one half of the cake and sandwich the second sponge on top of it.
- Whisk the remaining cream and sugar and spread it over the top.
- Decorate the top of the cake with strawberries.
ABOUT THE RECIPE
This recipe is inspired by Marry Berry’s Victoria sponge cake. It doesn’t require any advanced baking skills and it’s good, even for a complete beginner. The main mixture consists of 5 ingredients that are combined all together in one bowl with an electric mixer. There can’t be a more simple way except for not making a cake at all.
You are sorted here whatever the occasion. The cake makes an excellent Sunday tea time dessert as well as a perfect strawberry birthday cake for your friend. It’s one of those cakes that won’t let you down if you don’t have lots of time and want to make something quick without too much preparation or headache.
one tin for two-layer cake
Many recipes for layer cakes ask for the cake bases to be baked in separate tins but if you don’t have two exactly same cake moulds don’t worry. This cake is perfectly fine to make just in one 20 cm round cake tin. The sponge rises nicely so it’s easy to cut the cake horizontally in half with a long sharp knife once it cools down.
Making a cake in one tin means that there is more cake mix in it which requires a longer baking time. To avoid a sponge rising in the middle in the shape of the dome it’s better to bake the cake on a lower temperature. I bake the cake on 150ºC. The lower temperature helps the sponge to raise more evenly as the cake mix won’t set as quickly around the edges.
This cake is best to eat fresh like any other cake using fresh fruit and whipped cream. The cake doesn’t really freeze well but if you have some leftover pieces store them in an airtight container in the fridge for a day or two. But I have to warn you, the sponge will get slightly soggy, the strawberries will lose their freshness and the whipped cream is likely to collapse.
One of my favourite tricks how to keep whipped cream fluffy and hold its shape even when it’s in room temperature is to stabilise it with a tiny pinch of xanthan gum. I use ⅛ tsp of xanthan gum for 300 ml cream. Always choose a cream with enough fat otherwise it won’t whip. You can get either whipping cream with 36% or double cream with 48%. BBC Good Food has a nice guide about whipping cream.
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