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Strawberry and Cream Cake

Complimented by a light and silky cream frosting, this strawberry cake is moist and tender naturally coloured from real strawberries in our homemade strawberry puree.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course: Dessert
Ingredients Method Notes

Ingredients
  

For the strawberry cake
  • 150 g self-raising flour sifted
  • 100 g caster sugar
  • pinch of salt
  • 180 g heavy cream
  • 1 tsp vanilla essence
  • 2 eggs
  • 1/3 cup homemade strawberry puree
For the cream frosting
  • 25 g powdered sugar sifted
  • 60 ml heavy cream full fat
  • 120 ml sour cream

Method
 

To make strawberry cake
  1. Preheat your oven to 150°C.
  2. Line a square cake pan or round 8-inch cake pan with baking paper.
  3. In a medium mixing bowl, stir together the flour, sugar, and salt until evenly distributed. 
  4. Add in thickened cream, vanilla essence, eggs, and the cooled homemade strawberry puree.  Stir the mixture together with a whisk until combined.  Do not over stir, as it will affect the rising of the cake. 
  5. Once the ingredients are combined, pour the cake mixture into your lined cake pan and bake for 40 minutes or until the cake feels firm in the center and a toothpick comes out clean or with just a few crumbs on it. 
  6. Set aside to cool.
To make the cream frosting
  1. In a small mixing bowl, add powdered sugar, thickened cream, and sour cream.  Whisk these ingredients together until fluffy. Set aside.
To assemble the cake
  1. Carefully remove the cooled cake from the cake pan and remove the baking paper. Place the cake onto a cutting board and use a sharp knife to cut the edges of the cake. Transfer the cake onto a serving plate or cake board.
  2. Using a spatula or cake decorating knife, transfer the cream frosting onto the top of the cake. Spread the frosting evenly onto the top of the cake.

Notes

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