STRAWBERRY AND CREAM CAKE RECIPES

Steps:

• 1. Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm sandwich tins.
  2. Cube up the butter, then cream together with the sugar in a large mixing bowl until pale and fluffy. Mix in the vanilla extract.
  3. Beat the eggs, then gradually mix into the creamed butter and sugar. Sift, then fold in the flour, baking powder and ¼ of a teaspoon of sea salt with a large metal spoon until just incorporated (don’t overmix).
  4. Stir in 1 splash of milk to loosen the batter, then evenly divide it between the 2 cake tins.
  5. Bake the cakes in the oven for 22 to 25 minutes, or until golden and cooked through. To test, insert a skewer into the middle of a cake; it’s ready when the skewer comes out clean. Leave to cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.
  6. Once completely cool, pour the cream into a large bowl, scrape in the vanilla seeds and whisk until you have soft peaks.
  7. Sift in icing sugar and gently fold through. Place one of the cakes on your chosen plate or cake stand and spread over the vanilla cream, but not right to the edges or it will spill later.
  8. Hull and roughly slice the strawberries, then scatter on top of the second cake. Dust with icing sugar and decorate with extra strawberries, if you like.

Steps:

• Preheat oven to 350°. In a large bowl, combine dry cake mix, gelatin powder, water and oil. Beat on low speed 1 minute or until moistened; beat on medium 4 minutes. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Fold egg whites and mashed strawberries into cake batter. , Pour into three greased and floured 8-in. round baking pans. Bake 25-30 minutes or until a toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., Spread whipped cream or frosting between layers and over top and sides of cake. If frosted with whipped cream, store in the refrigerator.