About this recipe:It's alot of work but makes for a beautiful layered birthday cake if you know someone who adores strawberrries! Strawberry jelly and pureed strawberries make the sponge cake bright pink.
For the sponge cake
400g self-raising flour
2 1/2 teaspoons baking powder
400g caster sugar
1 (125g) ready to eat strawberry jelly
225g butter, softened
1 teaspoon vanilla extract
75g fresh strawberries, pureed
For the filling
350ml double cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
230g fresh strawberries, sliced
For the cream cheese frosting
110g margarine, softened
200g cream cheese, softened
500g icing sugar
2 teaspoons vanilla extract
250g fresh strawberries, quartered
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Method Prep:1hr › Cook:25min › Ready in:1hr25min
Preheat oven to 180 C / Gas 4. Grease and flour three 23cm round cake tins.
In a large bowl, beat sugar, jelly and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 23cm round cake tins.
Bake 25 minutes in the preheated oven, or until skewer inserted into cake comes out clean. Cool for 10 minutes in the tins, then remove and cool completely.
To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla until stiff. Fill each layer with 1/3 of the whipped cream and 1/3 of the strawberries.
To make the cream cheese frosting: Beat the margarine, cream cheese, icing sugar and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
Spread remaining whipped cream on cake top and decorate with quartered strawberries.