Name: Strawberries & Cream Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 350 g Caster sugar; 350 g Baking spread or Butter (softened, unsalted); 6 Eggs (large); 2 tsp Vanilla extract; 350 g Self raising flour; 250 g Mascarpone cheese; 50 g Full fat cream cheese; 5 tbsp Icing sugar; 1 tsp Vanilla extract; 6 tbsp Strawberry jam; 200 ml Double cream; 2 tbsp Icing sugar; 1 tsp Vanilla extract; 18 g Packet of freeze dried strawberries; 9 Fresh strawberries; Red sprinkles

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One of the signs of summertime in the UK is that the Wimbledon Tennis Championships begins. Strawberries and cream was served at the first Wimbledon back in 1877 and has continued to be a winning combination ever since. This Strawberries & Cream Cake is the ultimate celebration of this delightful mix of sweet fruit and rich cream. It's made up of a generous vanilla sponge, filled with sweetened mascarpone cheese and strawberry jam, topped with whipped cream, freeze dried and fresh strawberries - it screams "summer is here!" The sponge of this Strawberries & Cream Cake is lovely and light and the sweet jam and strawberries set off the cream and the filling perfectly - it's a combination that has stood the test of time for a reason!

Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cake, but you can use unsalted butter too.
You can swap the strawberries for raspberries, and the strawberry jam for raspberry jam if you prefer.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Strawberries & Cream Cake

Start by mixing together caster sugar and butter until it is light and fluffy. Then whisk in eggs and vanilla extract until smooth, then mix in self raising flour.

Divide the mixture between two cake tins. Bake for 35 minutes until golden brown and a skewer inserted in the centre comes out clean.

When the sponges are fully cool, make the filling by mixing together mascarpone cheese, full fat cream cheese, vanilla extract and icing sugar. Spread strawberry jam over the sponge, then add the filling leaving about 2 tbsp. Add the second sponge and spread the remaining filling on the top. Whip up double cream with icing sugar and vanilla, pipe it around the edges of the cake. Sprinkle freeze dried strawberries in the centre and add fresh strawberries all round the edges of the cake.

Can you make this cake with plain or all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 3 ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

How long does this cake last for and can you freeze it?

The cake will keep in an airtight container for 2-3 days in the fridge. You can freeze the sponges on their own. Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. Freeze for up to 3 months. Once the cake is decorated I do not recommend freezing it.

Can this cake be made in different sized tins?

If you would like to make this cake in different sized tins, please check my Conversion Guide to find out how to adjust the recipe.

Can this recipe be made gluten or dairy free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 3 + ½ teaspoons baking powder. You may also like to add ½ tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread for the cake and dairy free cream and dairy free cheese for the filling and topping. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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