Strawberries and cream Vanilla Cake

Ingredients

225g butter, softened
1 cup caster sugar
1 ½ cups flour
2 ½ tsp baking powder
1 tsp vanilla extract
4 (no 7) eggs

Lemon Icing:
25g butter, softened
1 ½ cups icing sugar
4-5 Tbsp lemon juice

1 cup cream, whipped
1 punnet strawberries

Method

1. Preheat oven to 175°C (conventional bake). Grease and line the base of 2 x 20cm round sandwich cake tins with baking paper.
2. Put all the cake ingredients into a mixing bowl. Using electric beaters or stand mixer, beat until light and fluffy. This will take 4-5 minutes.
3. Divide the mixture between the 2 tins, smoothing off the top. Bake for 30-35 minutes or until the cakes are golden and spring back when lightly touched in the centre. Allow to cool in the tins for 5 minutes before turning onto a cooling rack.
4. To make the icing beat together the softened butter, icing sugar and enough lemon juice to make a soft spreadable consistency.
5. Once cakes are cold, spread the whipped cream over the top of one of the sponges. Top with sliced strawberries. Place the other cake on top. Spread over the prepared lemon icing. Decorate with strawberries.

Notes

Replace strawberries with fresh raspberries or blueberries or any of you favourite summer fruits.

Print me out!