Strawberry Layer Cake
Serve fresh in-season strawberries and cream in cake form with this impressive layer cake.
Ingredients
- 1/2 tsp baking powder
- 200g self-raising flour
- 1 tsp cornflour
- 300ml thickened cream
- 1/4 cup icing sugar
- 200g unsalted butter, softened
- 1 tsp vanilla extract
- 3 punnet strawberries, hulled
- 4 free-range eggs
- 200g caster sugar
- 125ml mascarpone
Method
- Preheat oven to 180°C. Grease 3x20cm-round cake tins and line with baking paper.
- Sift flour, cornflour and baking powder in a bowl. Beat butter and caster sugar in a large bowl for 8 minutes or until pale and creamy. Add eggs, one at a time, beating well after each addition.
- Using a large metal spoon, fold in the flour mixture, 1 tbs boiling water and vanilla. Divide evenly between the prepared tins and smooth the tops. Bake for 15-20 minutes until golden and top springs back lightly when pressed. Cool cakes in tins for 5 minutes before transferring to wire racks to cool completely.
- Step 4 of 6
- Meanwhile, finely chop 8 strawberries and place in a small saucepan with 2 tbs icing sugar and 2 tbs water. Bring to the boil over high heat, then reduce the heat to low and simmer for 10 minutes. Strain the strawberry syrup and set aside to cool.
- Whip cream with the remaining icing sugar until thick. Add the mascarpone and fold to combine.
- Place a cake disc on a serving plate or stand. Spread with 1/3 of the cream mixture. Slice remaining strawberries. Arrange 1/3 of the sliced strawberries over the cream. Continue layering with the remaining cake discs, cream mixture and sliced strawberries. Drizzle with the strawberry syrup and serve.
