175g butter (best to be soft and in room temperture)
1 1/2 teaspoon vanilla sugar
300g strawberry cut into pieces (except 3 pieces that will be used at the top of the cake for decoration)
600ml double cream
5 tablespoons caster sugar (used for the cream)
2 teaspoon vanilla sugar (optional) used for the cream
3 tablespoons dried coconut powder (optional)
Heat the oven to 180C/350F. butter 8 inch pan cake (2 pan cake will be used)
In a large bowl add caster sugar, butter and eggs mix them well about 3-5 minutes.
add the powder ingredient which is the plain flour, baking powder, and vanilla sugar into the mixture. Blend them all together about 4-6 minutes.
add pinch of flour around the pans so that the cake does not stick on the pan when its baked. Than divide the mixture into the pan equally. bake for 20-25 until an inserted skewer comes out clean.
After its baked leave it to cool for 5 minutes than turn it in a wire rack. while its cooling down do the cream by using blender(which the blender container and Cake Cream Spreader need to be in the freezer for minimum 15 minutes ) add 600 ml of double cream,5 tablespoons caster sugar,2 teaspoon vanilla sugar (optional).Blend the mixture until the cream becomes thick and fluffy.
spread the cream around the first layer of the cake until it covered with cream and cover the cream with strawberry slices. add 2 tablespoons dried coconut powder (optional).
place the second layer of cake on top of the first layer and cover it with the rest of the cream and add 1 tablespoons dried coconut powder (optional) . you can decorate it by putting three strawberry on top and around the sides of the cake.