Garden Party Strawberry Cake

About the Recipe

Knock the socks off guests at any BBQ, whether or not the sun shines with my Strawberry Cake.


For the cake

  • 200g butter, softened

  • 200g caster sugar

  • 4 eggs 

  • 200g self raising flour

  • 1 tsp baking powder

  • 2 tbsps milk 

For the filling

  • 300ml double cream

  • 250g strawberries 

  • A jar of strawberry jam


  • 2 x 20cm sandwich tins

  • Greaseproof paper and a butter wrapper

  • A large bowl

  • A wooden spoon

  • A small bowl

  • A fork

  • A metal spoon

  • A table knife

  • A whisk

  • A Sieve

  • A cake plate or serving plate

  • A sharp knife

  • A wire rack

How to make the bake

  1. Preheat the oven to 180'C or equivalent temperatures and grease and line two 20cm/8  inch sandwich tins. 

  2. In a large bowl, beat the butter and sugar with a wooden spoon until they are light and  fluffy. For this recipe it's very important that the butter is soft so that it mixes easily  together and makes the finished sponge full of bounce and air! When the butter and sugar  are ready, crack the eggs into a small bowl. Whisk together with a fork before adding to the  mix a little bit at a time. Don't add too much egg too fast as it will make the mixture curdle.

  3.  Finally sieve in the flour and baking powder and fold in with a metal spoon. Using a metal  spoon ensures you don't lose any of the air you have just put in. If the mixture is a little stiff,  add in a couple of tablespoons of milk to loosen it, to make the mix a dropping consistency - which means it will fall off the spoon easily. 

  4. Spoon the sponge mix into the tins as equally as you can and smooth the top with a slight  dip in the centre to be sure of an even rise. Then bake the cakes in the centre of the oven  for 30 - 40 minutes till they spring back, are golden brown and a knife gently poked in the  centre comes out clean. When the cakes are baked and beautifully risen, leave to cool in  the tins for 5 minutes before turning out onto a wire rack to cool completely.

  5. While the cakes are cooling, prepare the filling. Whip the cream in a small bowl with a  whisk for a couple of minutes until the cream stands in soft peaks. Also, prepare the  strawberries by hulling and slicing in half. 

  6. To assemble the cake, turn one sponge upside down and spread with a good layer of  strawberry jam with a table knife. Try and get it right to the edges so that each serving has a  good amount. Then place the strawberries in a circular pattern around the cake on top of  the jam in one layer. Finally, top with soft peaks of cream before sandwiching together with  the other sponge carefully on top. Add the finishing touch of sprinkling the cake with caster  sugar before sharing with your guests. A perfect summer treat despite the unpredictable  weather!