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Empty CartCelebration cake with buttercream and strawberries
- Duration: 60 min
- Amount: 10 People
Ingredients
- For the cake:
- 225g Unsalted butter, softened, plus extra for greasing
- 225g Caster sugar
- 4 Eggs
- 1 Tsp vanilla extract
- 225g Self-raising flour
- For the buttercream:
- 225g Icing sugar
- 110g Unsalted butter, softened
- 1 Vanilla extract
- 1 Tbsp milk
- For the decoration:
- Strawberries
Method
Preheat the oven to 180C/160C fan.
Grease round cake tins with butter, line the bottome with baking paper.
In a large bowl, cream together the butter and sugar until the mixture is pale and fluffy.
Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles. Mix in the vanilla extract. Fold in the flour, until no traces of flour are visible. Spoon the mixture into the prepared cake tins, spreading evenly.
Bake the cakes for 25 minutes.
Remove from the oven, removing from the tins after 10 mins and leave the cakes to cool completely.
To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy.
Beat in the remaining icing sugar then beat in the vanilla extract and the milk.
Using a palette knife, spread half the icing onto the bottom layer of the cake. Arrange some sliced strawberries over the icing. Spread the remaining icing on the top of the cake and decorate with the remaining strawberries.
