Strawberry and Cream Cake – a delicious recipe with butter, caster sugar, eggs, flour, vanilla, strawberry jam. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Cream the butter and caster sugar until white and fluffy.", "Beat each egg individually into the mix.", "Stir in the vanilla extract, and fold in the flour.", "Grease and flour two 9"" cake tins and evenly pour the mixture into both.", "Pre heat the oven to gas mark 5 and cook for 25 minutes.", "Turn the tins after 15 minutes so that the cakes rise evenly.", "Remove from the oven and cool on a wire rack.", "Cover one cake sandwich with the strawberry jam, and 100g of the strawberries finely chopped.", "Cover with 2 tbls of cream and place the other cake sandwich on top.", "Coat the top and sides of the cake with the whipped cream.", "Cut the remaining strawberries into quarters and arrange on the top of the cake."]
1261
kcal
Calories
83
g
Fat
110
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 ounces butter, almost melted, 8 ounces caster sugar, 4 eggs, 8 ounces self-raising flour, seived, and more.
Yes, Strawberry and Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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