Strawberry cake

There’s a lot of summer birthdays in my family, and this cake is a firm favourite for birthday celebrations. The other weekend we had a BBQ with our parents and took the opportunity to celebrate three of our summer birthdays. Unfortunately our fridge/freezer had broken down a couple of days before the BBQ so we couldn’t prepare anything beforehand, but on the other hand this cake is best eaten straight away – it’s light and fresh and doesn’t need to sit to let the flavours to mingle or the sponge to soak up any juices.

Strawberry cream cakeThe cake is layered with strawberries….Strawberry cake - layer 1 and a custard cream.Strawberry cake - layer 2 The sponge is flavoured with lemon zest, giving it fresh and light taste, even though it’s covered with whipped cream.  Strawberry cake assembledTopped with lots of strawberries! Strawberry cake I usually don’t like to make a big deal about my birthday, but I just have to mention one of the birthday presents I got from a lovely friend of mine. It’s a plate (bowl?) with “fika & more” printed across it. I was chuffed to bits to get it!!fika & more plate

Strawberry cake

Ingredients
2 eggs
250ml (1 cup) sugar
300ml (1 1/4 cup) plain flour
3 tsp baking powder
zest of 1 lemon
80g butter
225g milk (or water)
100ml (about 1/2 cup) ready made custard (I used tinned as it is usually a bit thicker)
300 ml (1 1/4 cup) whipping cream
50 ml (1/4 cup) strawberry jam
1 punnet of strawberries

Method
1) Preheat the oven to 175C / 350F and prepare a 20 cm / 8 inch cake tin.
2) Beat the eggs and sugar until white and fluffy.
3) Mix the flour and baking powder and fold them into the egg mixture.
4) Add the finally grated lemon zest.
5) Melt the butter, add the milk (or water if using) and pour over the mixture, gently mixing until the batter is smooth.
6) Pour the batter into the prepared tin and bake for 30 mins, or until golden brown. Leave to cool.
7) Slice the cake into three layers.
8) Spread the bottom layer with strawberry jam, then cover with sliced strawberries.
9) Whip the cream to a stiff peak and mix about a quarter of it with the custard in a separate bowl.
10) Add the second sponge layer and spread with the custard cream mixture.
11) Add the top layer and cover with the remaining whipped cream.
12) Decorate with strawberries.

Keep chilled until ready to serve, or if lacking a fridge – serve straight away!

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