Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
8
- 225grams butter, at room temperature
- 225grams caster sugar
- 4 large eggs, lightly beaten
- 225grams self-raising flour
- 1/3 cup double cream
- 175grams strawberries, hulled and sliced
- 1tablespoons icing sugar (to dust)
Nutrition per serving
2120kJ / 509Cal
2120 Kilojoules or 509 Calories
24% of daily energy intake*
Protein
6.4grams
Fat
31.0grams
Carbs
51.2grams
Sugars
33.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Preheat the oven to 180°C. Line the bases of the sandwich tins with baking parchment. In a bowl, mix the butter and sugar with an electric hand whisk until light and creamy. Whisk in the eggs a little at a time, adding in a little of the flour if the mixture looks as if it is going to curdle. Sift in the remaining flour and fold in gently with a large metal spoon. Divide the mixture between the tins and bake for 25 minutes, or until risen and firm to the touch. Leave to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
Step 2 of 2
To make the filling, place the cream in a bowl and whisk with an electric hand whisk until soft peaks form. Spread over one of the cakes, then top with strawberries. Place the other cake on top, then dust thickly with icing sugar.
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