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1
First you need to bake a sponge cake.
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2
Preheat oven to 200C/fan 180C/gas mark 6/392F/moderate. Place the butter and sugar in a bowl and cream together until pale and fluffy (about 5 minutes).
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3
In another bowl, lightly beat the eggs. Slowly add the eggs to the butter-sugar mixture, mixing at low speed. Add vanilla.
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4
Once the eggs and butter-sugar mixture are combined, slowly mix in self-raising flour.
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5
Grease a baking tin with butter, cut a piece of greaseproof paper to fit inside. Optional: if you run out of greaseproof paper, grease the tin with butter and cover it with breadcrumbs.
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6
Using a small palette knife, fill the baking tin evenly with the mixture.
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7
Bake for about 25-30 minutes. Test the sponge cake with a thin knife. It should come out clean when the cake is baked.
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8
Allow the sponge cake to cool on a wire rack. Take a knife and cut off the top of the cake to get a flat surface.
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9
Mix the cream (in this case, I prefer double cream because it gets much stiffer than whipping cream). Spoon a few tablespoons of the cream on the cake and use a small palette knife to level and smooth the surface.
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10
Wash the strawberries in cold water and cut every strawberry into quarters. Cover the whole surface with strawberries and sprinkle with icing sugar.
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11
Use as many strawberries as you can to cover all the cake's surface.
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12
Before serving this yummy strawberry cake, chill it in a refrigerator for 15 minutes to allow the cream to become firmer.
