Strawberry Cake

As-Salaamu Alaykum,

Spring, Summer = Strawberries! I don't really get the urge to eat strawberries any other time....does strawberry cheesecake count?
Granted, these aren't British Strawberries they won't be appearing until next month, in sha Allah.

I definitely made use of the ones I had putting them in the cake, frosting and as decoration. BUT....

All that glitters is not gold. 

The frosting was too sweet for the cake but I did like how the strawberry purée made it naturally light pink.

After thinking about it,my dislike could stem from the fact that I took two separate recipes for the cake and buttercream and put them together, assuming they would work just because they both contained strawberry!

I should have taken note when the recipe for the cake said this is a classic Victoria sandwich (uses equal quantities of butter, sugar and flour) with the addition of strawberries and cream(I used whole milk instead). The cake would be sweet enough on it's own or with some whipped cream so i won't be including the recipe for the frosting below.

Next time I make this cake I still want to cover the cake and make it explode with strawberry flavour so whipped cream marbled with some strawberry purée through should work.

Strawberry Cake

recipe loosely adapted from good to know

Ingredients

225 grams unsalted butter, softened.

225 grams caster sugar (golden)

3 large eggs

225 grams self-raising flour

100 ml whole milk 

135 grams hulled strawberries, mashed or puréed 

1 teaspoon vanilla 

Method

1. pre-heat the oven to 180C. Grease 1 20cm non stick spring form cake tin and line bottom with parchment paper.


2. In a large bowl or your stand mixer, beat together butter and sugar together until well combined. (5minutes). Then add eggs one at a time ensuring each egg is thoroughly combined before adding the next (5minutes). Then add all the milk at once and slowly mix in.


3. Fold in flour a third at a time until mixture is smooth.


4. Mix strawberry purée and vanilla into cake batter.


5. Pour the mixture into cake tin and bake on a middle shelf for 40 minutes or until a tooth pick inserted into middle of cake comes out clean. 


6. Remove from oven and leave to cool in tin on a cooling rack for 20minutes before removing to cool completely. 


7. Divide cake into 2 layers then fill, sandwich and decorate as desired.

* You can always divide the cake batter between 2 x 20cm cake tins and half the cooking time.