Strawberry & Cream Cake

Updated: May 5, 2021

A few months ago, Cori Gauff also known as (Coco) became the youngest tennis player at 15 years to qualify for Wimbledon. She is a former world No. 1 junior, having won one junior Grand Slam singles title and another in doubles. She was the runner-up in the girls' singles event at the 2017 US Open, making her the youngest finalist at the event in the tournament's history. To celebrate her we made this cake, inspired by those slo-mo shots of cream being poured over summer-y. The cake is simple yet very classic. A delicious vanilla-speckled cake layered with a heavy cream frosting with a layer of sliced strawberries in between. So delicious and light.

Ingredients

Vanilla Cake Layers:200g caster sugar200g softened butter4 eggs beaten200g self-rising flour1 tsp baking powder2 tbsp milk Vanilla Buttercream + Topping:4 cups powdered sugar, sifted1 1/4 cups (300ml) heavy whipping cream, cold3/4 cups (86g) powdered sugar1 tsp vanilla extract 226g mascarpone cheese, softened but still chilled1/2-pint baby strawberries, sliced1/2 teaspoon powdered sugar (for dusting on top)

Directions

1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.2. In a large bowl beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-rising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.4. Bake for about 20 mins until golden and the cake springs back when pressed.5. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.6. In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-rising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.7. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.8. Bake for about 20 mins until golden and the cake springs back when pressed. To Assemble the Cake:1. Place one cooled cake layer on a cake board. Add about 1/2 cup of white frosting to the top of the first layer and smooth out into a thin even layer. Top with sliced strawberries. One even layer should do the trick! Place the second cake layer on top. Add a crumb coat of white frosting to the cake and smooth the top and sides. Transfer the cake to the fridge to chill for about 20 minutes.2. Give the top one last layer and smooth it out. You can decorate it how you like, but I chose to add little chamomile flowers, sliced baby strawberries, raspberries and a dusting of powdered sugar that went all around the edge. Easy! Written by: Valerie Njambi

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