Strawberry Cake Recipe (UK)

Ingredients

• Blender or Food Processor
• Fine Mesh Sieve
• Large Saucepan
• 2 x Round, Loose Bottom 20cm (8″) Cake Tins
• Stand Mixer or Electric Mixer with a Large Bowl
• Spatula
• Medium Bowl
• Large Mixing Bowl
• Electric Hand Whisk
• 400 ml (1 + 2/3 Cup) Double Cream
• 50 g (1/4 Cup) Strawberry Puree
• 120 g (1 Cup) Icing Sugar
• 175 g (3/4 Cup) Unsalted Butter, room temp
• 340 g (1 + 3/4 Cup) Golden Caster Sugar
• 5 Egg Whites, room temp
• 75 g (1/3 Cup) Sour Cream
• 2 tsp Vanilla Paste
• Zest of 1 x Lemon
• 290 g (2 Cups + 1 tbsp) Plain/All Purpose Flour
• 1/2 tsp Bicarbonate of Soda
• 1 tsp Salt
• 125 ml (1/2 Cup) Whole (full fat) Milk, room temp
• 120 g (1/2 Cup) Strawberry Puree
• Pink Food Colouring Gel (optional)
• 600 g (21 oz) Fresh Ripe Strawberries, hulled and halved

Instructions

1. 1

   Place over a medium heat and bring to...: Place over a medium heat and bring to the boil, then reduce to a simmer.

2. 2

   Continue to simmer, stirring continuously, until it's reduced...: Continue to simmer, stirring continuously, until it's reduced to about 170g of concentrated strawberry puree. (About 195ml or 3/4 Cup.) Allow to cool then refrigerate until completely chilled.

3. 3

   Preheat the oven to 180ºC/Fan 170º/355F and grease/line...: Preheat the oven to 180ºC/Fan 170º/355F and grease/line your tins with baking paper. Cream the butter and sugar together for 2 mins until light and fluffy. (It should also lighten in colour.) Periodically scrape the sides down with a spatula.

4. 4

   Stir through the egg whites until just combined.

5. 5

   Then briefly mix in the sour cream, vanilla...: Then briefly mix in the sour cream, vanilla and lemon zest.

6. 6

   In a medium bowl, whisk together the flour,...: In a medium bowl, whisk together the flour, bicarbonate of soda and salt. Then add it to the batter in thirds. Taking care not to over mix. (Mix only until there are no more visible streaks of flour.)

7. 7

   While the mixer is running on a low...: While the mixer is running on a low speed, gradually pour in the milk. Continue until all the milk is added and it's blended well with the batter.

8. 8

   Gently fold through the strawberry puree and pink...: Gently fold through the strawberry puree and pink food colouring gel (if using) with a spatula.

9. 9

   Divide the batter equally between the 2 lined...: Divide the batter equally between the 2 lined tins and smooth out. Bake for 35-40 mins until a skewer/knife inserted into the middle comes out clean. And the edges are coming away from the tin.

10. 10

    Allow to cool in the tins for 5...: Allow to cool in the tins for 5 mins or so. Then remove the cakes from the tins and cool completely on a wire rack.

11. 11

    Add the cream, strawberry puree and icing sugar...: Add the cream, strawberry puree and icing sugar to a large mixing bowl. Using an electric hand whisk, whip the mixture to stiff peaks. Stop regularly to check the consistency, as it can very quickly go from under whipped to over whipped!

12. 12

    Place a cake layer onto a serving plate...: Place a cake layer onto a serving plate or cake stand. Smooth over some of the strawberry frosting, then top with the other cake layer. Smooth a thin layer of frosting around the sides of the cake, then spread the remaining on the top. Chill for 1-2 hours before serving.