About our Strawberry Cake recipe:
Indulge in a truly-scrumptious fusion of fluffy sponge, creamy pink buttercream, and the vibrant sweetness of summer strawberries.
Our sweet strawberry cake is the perfect bake for friends and family during the warmer months - delicious soft sponge meets our rich strawberry buttercream for a summertime bake which your friends and family will love. Serve with a cup of tea - or even a glass of prosecco for an decadent teatime treat.
Method
Step 1:
Preheat the oven to 180ºC (160ºC Fan / Gas Mark 4), then grease and line two 20cm cake tins with baking parchment.
Step 2:
Place all the cake ingredients together in a bowl and beat until pale in colour and light and fluffy in consistency. Split the mixture evenly between the two tins.
Step 3:
Bake the cakes for approximately 20-25 minutes, or until the cake is baked throughout. You can check if the cakes are fully cooked by inserting a clean metal skewer into the centre of each cake; if the skewer comes out clean, then the cakes are baked.
If there is still mixture on the skewer, return the cakes to the oven for a further 5 minutes. Repeat this process until the cakes are baked.
Step 4:
Once the cakes are baked, leave them to cool on a wire cooling rack while you prepare the strawberry buttercream.
Step 5:
To make the strawberry buttercream, beat the butter until light and fluffy, then gradually add in the sifted icing sugar, food colouring gel and strawberry extract. You can also add a splash of milk if you prefer a looser buttercream.
Step 6:
Top one of the sponge cakes with a thick layer of raspberry jam, and then gently press the other sponge cake on top to 'sandwich' the jam in the middle of the two cakes. Using a palette knife, gently spread a thick layer of pink strawberry buttercream over the top and the sides of the cake until fully covered.
Step 7:
Finish the cake with some fresh strawberries placed on top.
Ingredients
For the strawberry cake
- 225g Unsalted butter (softened)
- 225g Billington's Unrefined Golden Caster Sugar
- 4 Large free range egg(s)
- 225g Allinson's Self Raising Flour
- 2 tsp Baking powder
For the strawberry buttercream
- 300g Unsalted butter (softened)
- 2 drops Pink food colouring gel
- 1 tsp Strawberry extract
- 600g Silver Spoon Icing Sugar
For the raspberry filling
- 200g Raspberry jam
For the strawberry cake decoration
- 3 Strawberries
Utensils
- 2 x 20cm cake tins
- Mixing bowl
- Palette knife
- Heatproof bowl
Recipe Reviews
5 star its great for when family's meat after a long time
All looks V. Nice but what size tins?!!!
Hello,
Approx. 8" tin would work,
Happy Baking!
What if people don’t have food coloring
This cake can be made without food colouring, but the finished cake will not be pink.
Happy Baking!
You need a no egg really
Love it
Perfect for competitions
Ingredients
For the strawberry cake
- 225g Unsalted butter (softened)
- 225g Billington's Unrefined Golden Caster Sugar
- 4 Large free range egg(s)
- 225g Allinson's Self Raising Flour
- 2 tsp Baking powder
For the strawberry buttercream
- 300g Unsalted butter (softened)
- 2 drops Pink food colouring gel
- 1 tsp Strawberry extract
- 600g Silver Spoon Icing Sugar
For the raspberry filling
- 200g Raspberry jam
For the strawberry cake decoration
- 3 Strawberries
Utensils
- 2 x 20cm cake tins
- Mixing bowl
- Palette knife
- Heatproof bowl