Warning. This may put you in a seriously summery mood and in the desperate need of picnics and Wimbledon... Or that's how I'm feeling any way! This was the first punnet of strawberries I have bought this year and oh my goodness they tasted so good. So what better thing to do than whip up a cake and crown it with my favourite summer fruit.
I don't know if you caught my recent Eggselent Easter Cake post, but I'm using the same basic sponge and icing recipe.
300g Self Raising Flour
Extras: Strawberries and chocolate
200g Icing Sugar
Firstly, put the butter in the mixer and whizz away until light and creamy. Then add the sugar and again let it mix for a minute or so to get light and fluffy. Next add the eggs one by one mixing mixing all the time to stop the mixture from curdling.
I then add the self raising flour. Make sure not to over mix once the flour is in as this will make the sponge a lot less light and fluffy... which is what we are trying to avoid! I then add a splash of milk and a little bit of vanilla essence.
Then separate in to 2 tins and bake in the oven at 180 degrees celcius for between 20 - 30 minutes... I swear no cake is the same! If you think it looks done at 20 mins, stick a sharp knife in to the middle to see if it comes out completely clean. If there is even a tiny bit of raw mixture on it... leave it in the oven and try again in 5 minutes.
Once the cakes are out of the oven, leave to cool completely. I use this time to start with the decoration! Firstly the icing. Put the butter in the mixer and then slowly add the icing sugar. I say SLOWLY because if it all goes in at once your whole kitchen will be covered in icing sugar... and we really need it in the bowl! Once well combined and looking light and creamy, and the vanilla essence and your done.
Now... time to dip strawberries in chocolate!
I left the chocolate coated strawberries on a flat plate to cool for a few hours before carefully lifting them off with the help of a knife. Then place them around the top of the cake like a beautiful strawberry crown! I also used strawberry jam for the centre along with some of the butter cream I made earlier.
Time to serve and enjoy!