Here’s a deliciously sweet recipe from my latest book, Rachel Khoo’s Kitchen Notebook, which I dreamt up to celebrate the quintessential flavours of British summer. Strawberries and cream are, quite simply, a match made in heaven
Strawberry and cream layer cake
Makes – 1 cake
Preparation time – 40 minutes
Cooking time – 45-50 minutes
For the spiced strawberries
800g (1 3/4 lb) strawberries, plus 100g to garnish
150ml water, or 10 tbsp
150g caster sugar, or 3/4 cup
a pinch of sea salt
1 tsp finely ground black pepper
For the cake
75g unsalted melted butter, or 6 tbsp
125 caster sugar, or 1/2 cup plus 2 tbsp
150g natural yoghurt, or 1/2 cup plus 3 tbsp
300g plain flour, or 2 1/2 cup
1 tbsp baking powder
A pinch of sea salt
For the whipped cream
1 vanilla pod, halved and seeds removed
750ml whipping/heavy cream, or 3 cups plus 2 tbsp
100g caster sugar, or 1/2 cup
To make the spiced strawberries: Reserve six berries for garnishing. Halve the rest of the strawberries. Place the water, sugar, salt and pepper in a medium saucepan and bring to a boil. Stir over a medium heat until the sugar has completely dissolved. Take off the heat, cool to room temperature, then chill in the fridge until needed. Add the strawberries once the syrup has completely cooled.
To make the cake: Preheat oven to 160°C/325°F. Butter a round 19cm (8 inch) cake pan and line it with baking/parchment paper. Put the eggs and sugar into the bowl of a stand mixer fitted with the whisk attachment and whisk for about 5 minutes, or until thick, pale, and fluffy. Pour in the melted butter and yoghurt.
Sift the flour, baking powder, and salt into a separate bowl and mix well. Gently fold into the egg mixture. Pour the batter into the prepared pan.
Bake for 45 to 50 minutes, or until a skewer comes out clean. Remove the pan from the oven and let rest for 5 minutes. Remove the cake from the pan and place on a wire rack. Let cool for at least 30 minutes.
Slice the cake horizontally into three layers. If you have a plate with a lip, you can do this by placing the whole cake upside down on the plate and using the edge of the plate to guide the bread knife across in a straight line, removing the peaked top (you can discard this). Repeat until you have three layers of cake.
To make the whipped cream: Add the vanilla seeds to the cream and whip with the sugar until firm enough to ice the cake.
Pour the spiced strawberries into a sieve set over a bowl and let drain thoroughly.
Invert the top cake layer as the base of the cake (the original flat base of the cake can be used as the top, giving a smooth finish). Use a pastry brush to dab the cut side of the cake generously with the syrup drained from the strawberries. Spread a quarter of the whipped cream on top of the cake, then add half of the spiced strawberries. Place another layer of cake over the berries and repeat the process. Finally, spread or pipe the rest of the cream around the sides and on top of the cake. Garnish the cake with the reserved strawberries. Store, covered, in the refrigerator for up to 2 days.
This recipe is from my new book, Rachel Khoo’s Kitchen Notebook, you can order your copy here.
Head over to my new project Khoollect for more delicious recipes you can create at home.