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Strawberry and Raspberry Cake

Strawberry and Raspberry Cake
Course Dessert
Cuisine British
Keyword Baking, Cakes
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 slices
Calories 300kcal

Ingredients

Cake

  • 225 g caster sugar
  • 225 g butter
  • 225 g self-raising flour
  • 1 tsp baking powder
  • 4 eggs
  • 4 tbsp whole milk
  • 150 g strawberries chopped
  • 150 g raspberries chopped

Icing

  • 300 ml double cream
  • 150 g raspberries
  • 150 g strawberries
  • 4 tbsp icing sugar

Topping

  • Strawberries
  • Raspberries

Instructions

Cake

  • Pre-heat oven to 160 degrees. Grease and line an 8 inch round tin.
  • Beat the sugar and butter together until well combined then add an egg at a time until all eggs are combined.
  • Sift in the flour and baking powder and mix until combined. Add the milk then combine. Add the fruit and using a spatula mix in until all the fruit is in corporated.
  • Pour the mixture into the tin and bake for about 45 minutes*.
  • Once cooked, leave in the tin for 5 minutes then remove and place on a cooling rack to cool fully.

Icing

  • Once the cake is cooled, whip up the double cream and icing sugar until the cream is thick.
  • Crush some raspberries up into a puree then mix in with the whipped cream.
  • Cut the sponge in half then add half your whipped cream and top with halved raspberries and strawberries.
  • Put the other half of the sponge on top of the first half then add the rest of the whipped cream then top with more strawberries and raspberries.

Notes

*Keep an eye on it because depending on your oven the cake may bake quicker or may take longer.