Strawberries are such a staple summer fruit in this country aren’t they? They symbolise all that is good about this country I think. Our happy summer days (even if they are not as sunny and warm as we would like), Wimbledon which always brings our country together, picnics , and, of course desserts!!!!
Strawberries are so naturally sweet and juicy that they make a perfect addition to many different dishes, both sweet and savoury. I love to add them to puddings or cakes and they compliment so many flavours and ingredients too. There are a lot of recipes on this blog featuring strawberries already, but I am going to share another one with you.
Essentially this is a victoria sponge cake, complete with jam, but I have added fresh vanilla flavoured cream and fresh strawberries, plus some crushed meringues on the top, because after all eton mess is delicious too so adding that combination to a cake is proper tasty!
Although my *tip* is to not add the crushed meringues until just before you serve, otherwise they can go a little soggy due to the moisture given by the strawberries. Also it is best to keep this cake in your fridge-freezer to preserve the freshness of the strawberries and fresh cream, but I would suggest you remove it about 30 minutes before serving to allow the sponge a chance to soften ready to be eaten!
Here is the recipe for this Strawberries & Fresh Cream Cake:
Strawberries & Fresh Cream Cake
- 225g butter + extra for greasing
- 225g caster sugar
- 4 eggs
- 1 tsp vanilla extract
- 225g self raising flour
- strawberry jam
- 350ml double cream
- 1-2 tsp vanilla extract
- fresh strawberries
- 2 meringue nests, crushed
- Pre heat the oven to 180oC / 160oC (fan)
- grease and line 2 x 8 inch cake tins
- Cream the butter and sugar together for 5 minutes until soft and pale
- add the eggs and vanilla extract, plus 1 spoonful of flour and beat well for a few minutes until light and airy
- Add the flour and carefully fold in and mix well
- Pour in to the two tins
- bake for 22-25 minutes until risen and cooked right through
- remove from the oven and allow to cool
- once your sponges are cold, whip the cream with 1-2 tsp of vanilla extract until thick but not too stiff and place inside a piping bag
- spread some jam on one of the sponges
- pipe cream on top of the jam
- add the other sponge and pipe more cream onto the top
- Decorate with your strawberries
- add some crushed meringue just before serving
- enjoy x
Summer on a dessert plate! How do you like to eat your strawberries?
I have been commissioned to create a recipe using strawberries