Although the sun has attempted to come out over the past few days, it wasn’t so long ago that I was wondering if Summer was ever going to arrive…or Spring for that matter.
Thankfully, food has not let me down and seasonal Spring/Summer produce is now in abundance, including juciy British strawberries. My husband loves strawberries and anything strawberry flavoured, so I decided to bake him a cake which would hopefully capture the full freshness and flavour of them at the height of season.
I have a Primrose Bakery app on my iPhone which contains a beautiful looking Strawberry Cake, packed full of fresh strawberries. However they team their cake with a plain pink icing and decorate it with fresh strawberries. I wanted to go all out with the strawberries and sandwich/top my cake with a fresh strawberry frosting. A quick google search provided me with an absolutely fantastic recipe which I think made this cake, along with a dusting of freeze dried strawberry pieces which I found in Waitrose (their baking aisle is amazing at the moment!).
This is the taste of Summer! The cake is fairly dense but wonderfully moist (almost carrot cake like in texture) and has a beautiful fresh strawberry flavour (a million times better than any your would get using strawberry flavouring). My husband absolutely loved it. A perfect pud for a picnic, summer BBQ or garden party…now we just need the weather!
NB – I have adapted this recipe slightly as I don’t have a food processor which the Primrose Bakery recipe calls for to make the cake batter.
Fresh Strawberry Sandwich Cake (adapted from The Primrose Bakery)
210g self raising flour
225g caster sugar
1tsp baking powder
4 large eggs
225g fresh strawberries
1tsp vanilla extract
4tbsp strawberry jam
For the Strawberry Frosting
120g unsalted butter, softened
450g icing sugar, sifted
A sprinkling of freeze dried strawberries (optional)
– Preheat the oven to 180C/160C fan and grease and line the bases of two 20cm sandwich tins
– Put the strawberries in a blender (or food processor) and pulse in short bursts until pulped/mashed
– Sift the flour, cornflour and baking powder together in a large bowl with the sugar and mix together.
– Add the butter, eggs and vanilla extract and blended strawberries and beat well until fully combined. Be careful not to overmix.
– Divide the mixture between the two tins and bake in the centre of the oven for approximately 25 minutes until a skewer inserted into the centre of the cakes comes out clean.
– Leave the cakes to cool in their tins for 10 minutes and then carefully turn out onto a wire rack to continue to cool.
– Make the frosting: whizz the strawberries in a blender until pulped/mashed and set aside. Beat the butter and icing sugar together in a large bowl until smooth and creamy. Add the strawberries and beat well until light and fluffy.
– When cooled, place one cake onto a serving plate and spread with the strawberry jam. Use a palette knife to carefully add a thick layer of strawberry frosting on top of the jam and then place the remaining cake on top.
– Swirl the remaining frosting over the top of the cake and sprinkle with the freeze dried strawberries, if using.