About this recipe:This cake always goes down well and is requested often. It's so easy to remember as it's equal measures of butter, sugar and flour. If you're in a hurry shove all the ingredients for the cake in a bowl and cream together before you bake it. Use any seasonal fruit you like.
For the cake
175g (6 oz) butter
175g (6 oz) caster sugar
175g (6 oz) self-raising flour
For the filling and topping
1 (284ml) carton double cream, whipped
1 punnet of strawberries, hulled and halved
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Method Prep:25min › Cook:20min › Ready in:45min
Grease and line two 20cm (8 in) sandwich tins and preheat your oven to 180 C / Gas mark 4.
Cream the butter with the sugar until soft and light. Beat in the eggs one at a time, adding 1 tablespoon of flour with each. Fold in the remaining flour.
Spoon the mixture evenly into both tins, smoothing the tops. Place in the oven for 18 to 20 mins, or until no impression is left when you press the centre of the sponges gently but firmly. Allow to cool in the tins for 2 minutes, then turn out on to a wire cooling rack.
When the cakes are cool, spoon 3/4 of the whipped double cream on top of one cake and top with the majority of the strawberries. Place the other cake on top, and smooth the remaining cream on top, and sprinkle with the remaining strawberries. Serve.
At 69 and 3 days (and male) I have never cooked a cake in my life.
One of my daughters left (her) 3 of my grandchildren (twins girls 7 and grandson 6) to look after for a couple of hours, my wife was out and they wanted to make cakes.
We made this recipe and decanted it into 12 individual moulds. 20 minutes later a total success.
Even my wife was suitably impressed when she returned. - 03 Aug 2012