🎂🍓🍰Strawberry Vanilla Cake🍰🍓🎂

Name: 🎂🍓🍰Strawberry Vanilla Cake🍰🍓🎂
Total time: 2400 s
Yield: 16 servings
Cuisine: British
Ingredients: 350 g sugar; 350 g butter softened, unsalted; 6 large eggs; 2 tsp vanilla extract; 350 g self raising flour; 250 g mascarpone cheese; 300 ml double cream; 3 tblsp Icing sugar; 1 & 1/2 tsp vanilla extract; 125 g strawberry jam; 10-15 fresh strawberries

Irum Zaidi Home Cooking @cook_25196126

United Kingdom

This Strawberries & Cream Cake is the ultimate celebration of this delightful mix of sweet fruit and rich cream. It's made up of a fluffy vanilla sponge, sweetened mascarpone cream, strawberry jam and fresh strawberries - it screams "summer is here!" The sponge of this cake is lovely and light and the sweet jam and strawberries set off the cream and the filling perfectly - it's a combination that has stood the test of time for a reason!
#CA2025
#eattherainbow #Strawberries #cakebaking #summerparty #cookingwithcolour

Irum Zaidi Home Cooking @cook_25196126

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Ingredients

35-40 minutes

16 servings

For the sponge
350 gsugar
350 gbutter softened, unsalted
6large eggs
2 tspvanilla extract
350 gself raising flour
For the filling
250 gmascarpone cheese
300 mldouble cream
3tblsp Icing sugar
1& 1/2 tsp vanilla extract
125 gstrawberry jam
For the decoration
10-15fresh strawberries

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Steps

35-40 minutes

1

Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and grease and line 8" cake tin
To make the sponge, mix together the caster sugar and butter using an electric mixer until it is light and fluffy, about 3 minutes.
2

Whisk in the eggs and vanilla extract until well combined
Then gently mix in the self raising flour
Pour the mixture into the tin.
Bake for 35-40 minutes or until they are golden brown and a skewer inserted in the middle comes out clean.
3

Once the sponges are baked, remove from the oven and leave to cool for 15 minutes in the tin. Then run a butter knife around the edges of the tin to loosen them, then carefully tip them out onto a cooling rack and leave to cool completely cut into the 3 or 2 equal sizes.
4

To make the filling use an electric hand whisk or food mixer to whisk together the mascarpone cheese, double cream, vanilla extract and icing sugar until thick.
Put one of the sponges on your chosen cake stand or serving plate and pipe the filling around the edge. Fill the middle with the strawberry jam.
5

Top with the second sponge and pipe the remaining filling on top of the cake. Repeat the process of the third layer.
Add the fresh strawberries on top of the cream all around the edge of the cake, and arrange the some strawberries in the centre or decorated to your own preference.
Store leftovers in an airtight container in the fridge and eat within 1 week.

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Irum Zaidi Home Cooking @cook_25196126

on June 08, 2025 22:18

United Kingdom

Hi Home Cookers!Welcome to my wonderful world of sweet treats and savoury feats. I hope you will enjoy making my recipes as much as I do. Happy eating guys!☕Irum Zaidi☕