Well Wimbledon is now over, we have a British winner and I have a crush on Andy Murray. Anyway it’s that wonderful time of year to indulge in the best British strawberries and lashings of cream. And what’s better than strawberries and cream, strawberries and cream in a cake. This recipe won’t let you down.
Adapted from Good Food
For the cake:
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
icing sugar, to decorate
For the filling:
284ml tub double cream
250g tub mascarpone
3 tbsp caster sugar
150g strawberries, chopped
Preheat the oven to 190ºC/gas 5. Butter two sandwich tins and line each with a circle of grease proof paper.
In a bowl beat together all the cake ingredients until you have a smooth soft batter.
Spoon equal amounts into the sandwich tins and bake in the oven for 20 minutes until golden and cooked.
Cool the cakes.
To make the filling whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a separate bowl and then fold in the cream, mix together until smooth.
To assemble spoon half of the mixture over one of the sponges and fill with chopped strawberries. Place the other sponge over the top and dust the top with icing sugar. Place two strawberries on top and serve.
The cake will keep a couple of days in the fridge, but chances are it won’t stay around that long anyway!