Name: Butter Cake with Fresh Strawberries and Cream Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Western
Ingredients: 225 g / 2 sticks unsalted butter, cut into 8 pieces and softened; 4 large eggs (55 – 65g / 2 – 2.5 oz each), at room temperature; 1/2 cup / 125 ml milk (whole or low fat), room temperature; 2 tsp vanilla extract; 1 3/4 cups / 265g plain flour (all purpose flour, 7 oz); 1/4 cup cornflour / cornstarch; 2 tsp baking powder; 1 1/2 cups / 330g caster sugar / superfine sugar; 3/4 tsp salt; 2 1/2 cups / 625 ml whipping cream; 2 tbsp white sugar; 1 tsp vanilla extract; 400 g / 14 oz strawberries, halved (1 1/2 punnets)

Ingredients

225 g / 2 sticks unsalted butter, cut into 8 pieces and softened

4 large eggs (55 – 65g each), at room temperature

1/2 cup / 125 ml milk (whole or low fat), room temperature

2 tsp vanilla extract

1 3/4 cups / 265g plain flour (all purpose flour)

1/4 cup cornflour / cornstarch

2 tsp baking powder

1 1/2 cups / 330g caster sugar / superfine sugar

3/4 tsp salt

2 1/2 cups / 625 ml whipping cream

2 tbsp white sugar

1 tsp vanilla extract

400 g / 14 oz strawberries, halved

Instructions

Step 1: Preheat your oven to 180°C (350°F) for a standard oven or 160°C (320°F) for fan/convection. Position the rack in the middle of the oven.

Step 2: Butter two 20cm (8-inch) cake pans and line the bases with baking paper.

Step 3: In a bowl, whisk together the eggs, milk, and 2 tsp vanilla extract until combined.

Step 4: In another bowl, combine plain flour, cornflour, baking powder, caster sugar, and salt. Use a handheld mixer on low speed to quickly whisk these dry ingredients.

Step 5: Add one third of the softened butter to the dry ingredients. Insert the beater whisk, mix on low speed until the butter starts to incorporate, then increase to medium speed and whisk for 10 seconds.

Step 6: Repeat this process twice more with the remaining butter, mixing each addition thoroughly. The mixture should have a texture similar to wet sand.

Step 7: Pour half of the wet ingredients into the dry mixture and beat until combined. Add the rest of the wet ingredients and beat on medium speed until the batter is almost completely smooth.

Step 8: Divide the batter evenly between the prepared cake pans, smoothing the surface. Bake for 25 minutes.

Step 9: Test the cakes by inserting a skewer in the center; it should come out clean but moist.

Step 10: Cool the cakes on a wire rack for at least 15 minutes, then carefully remove them from the pans.

Step 11: (Optional) Use a serrated knife to trim the tops off each cake to create flat layers for neat stacking.

Step 12: For the frosting, place the whipping cream, 2 tbsp sugar, and 1 tsp vanilla extract in a bowl. Beat on high speed until firm peaks form.

Step 13: (Optional) Reserve 1 cup of whipped cream in a piping bag fitted with a large star nozzle for decoration.

Step 14: Place one cake layer on a serving platter and spread a thin layer of whipped cream on top.

Step 15: Arrange the halved strawberries, cut side down, over the cream layer.

Step 16: Spread one third of the remaining whipped cream over the strawberries.

Step 17: Place the second cake layer on top and cover the entire cake with the remaining whipped cream, including the sides.

Step 18: Pipe decorative swirls of cream around the edge using the reserved cream, if desired.

Step 19: Decorate the top with the remaining strawberries as you like.

Tips & Variations

For a lighter texture, sift the flour and cornflour before mixing with other dry ingredients.

Use fresh, ripe strawberries for the best flavor and appearance.

You can substitute strawberries with other seasonal fruits like blueberries or raspberries.

Let the cake layers cool completely before frosting to prevent cream from melting.

Make the whipped cream fresh on the day of serving for the best texture.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or in a cake container, for up to 2 days. The whipped cream topping is best fresh but will hold for a day if kept cold. If storing unassembled, keep the cake layers wrapped tightly in plastic wrap at room temperature for 1-2 days or freeze for up to 1 month. Thaw frozen layers fully before frosting.

FAQs

Can I use a different fruit instead of strawberries?

Yes, you can substitute strawberries with other fresh fruits like blueberries, raspberries, or sliced peaches to suit your taste or seasonal availability.