Strawberries and cream Birthday Cake

So this is a reeally simple recipe. I made it for my dad who loves a nice simple fresh cream cake, so for his birthday I made him this (I'm broke remember :S). Anyway It's a basic sponge mixture but sponge can often be dry and this is a really good recipe I think. Again, perfect for a summers day! filled with freash cream and strawberries, it's light but delish! enjoy!

175g butter, softened

175g caster sugar

3 eggs beaten

175g self raising flour, sifted

Two 7inch diameter sandwich tins

1. Preheat the oven at 180'C/ 350'F/gas mark4. Greases and line the sandwich tins.

2.Cream the butter in a large bowl until soft. Add the sugar and beat until the mixture is light and fluffy.

3.Beat the eggs into the butter and sugar mixture, beating well after each addition.

4.Sift the flour over the mixture and fold in with a spatula.

5.Pour the mixture into the prepared tins. Smooth the top and bake in the oven for around 20.

6. Leave to cool in the tins for a few mins before turning them out and taking off the lining paper. Allow to cool on a wire rack.

7. Whip about 150 mils of cream and spread over one of the sponges. Cut some washed strawberries into thin layers and place over the cream until the cream is covered. Place second sponge on top, spoon a tablespoon of cream in about 8 spots around the top of the cake and top with half of a strawberry. Finally sift some icing sugar over the top and serve....with tea!

This is really the nicest the day it's made, as you're using fresh strawberries and cream it won't really last long so it's best made for a party where it will be snatched up in seconds!

Strawberries and cream Cupcakes

As much as I regret this fact, it's a fact, I never eat fruit. Okay well that's dramatic but I'll definitely say rarely. The only fruit I actually enjoy are strawberries, especially in the Summer. So I made these Sweet, creamy delicious cupcakes for a little gathering with my friends.

Oh and they're just called strawberries and cream, it's in fact vanilla buttercream frosting on top, not cream. Even more delicious I think but of course, you could use cream on top if desired!

Enjoy.x.

These cupcakes are so soft and fluffy and sweet, I ate like three by themselves while they were cooling down , that just proves it!

 225g Caster Sugar,

210g self raising flour, sifted,

1 teaspoon baking powder

25g cornflour

125g fresh strawberries, hulled and crushed

225g unsalted butter at room temp

4 large free range eggs

1.preheat the oven to 160(fan)/180'C/350'C/gas mark 4 and line a muffin tray with cupcakes cases (about 12)

2.Put the sugar, baking powder, cornflour, and crushed strawberries into a food processor. Pulse until mixed. Add the butter and eggs and process. I f you are using an electric hand mixer, cream the butter and sugar together first, beat in the eggs, one by one, and then add the remaining ingredients and beat well.

3.Carefully spoon the mixture into cupcake cases , filling them about two thirds full and bake in the oven for 25 minutes. The cupcakes will be relatively moist even when cooked.

4.Remove from the oven and leave to cool in tins for around 10 minutes before moving to a wire tray.

5.Once cooled, core the cupcakes and spoon a teaspoon of strawberry jam inside.

This buttercream always gets compliments, and even better it's quick and easy to make!

110g Unsalted butter, at room temp
60 ml semi skimmed milk,
1 Teaspoon vanilla extract
500g Icing sugar, sifted

1.In a large mixing bowl beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat again until smooth and creamy.

Yup! that easy!