Strawberry cake

  • Total Time

    1h 5m
    • Prep Time

    • Bake Time

  • Serves

  • Skill Level

  • Dietary Needs

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This recipe for a strawberry cake uses freeze dried strawberries to give the butter cream a natural flavour and hint of colour. An ideal summer cake for al fresco dining or a delicious afternoon tea.


  1. Heat the oven to 180°C (fan 160°C, gas mark 4). Grease and line 2 x 20cm round sandwich tins.

  2. Place the butter and caster sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

  3. Gradually beat in the eggs and vanilla extract a little at a time until smooth, adding a little of the flour if the mixture starts to curdle.

  4. Mix together the flour and baking powder before sifting into the mixture and gently folding in until completely combined.

  5. Divide the mixture between the two prepared tins, and bake in the pre-heated oven for 20-25 minutes until golden and the cake springs back when gently pressed. Turn onto a cooling rack and leave to cool completely.

  6. To make the buttercream beat the butter until softened before slowing adding the icing sugar. Add the milk if required to loosen the buttercream slightly.

  7. Crush the freeze dried strawberries to give a more even colour before folding into the buttercream. Add enough strawberries to give your desired strength of flavour.

  8. Spread half of the buttercream over the flat bottom of one of the sponges and top with jam before sandwiching the second sponge on top. Spread the remaining buttercream over the top of the cake and top with fresh strawberries before serving.

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