Strawberry and vanilla cream cake (so easy, a preschooler made it!)

Some cakes are so easy, even a three year old could make them.

To prove that, here’s Miss Jay’s own invention – strawberries and cream cake, with a little help from me! This cake is delicious, simple and wonderful for the Summer months.

Here’s how to make this strawberry and vanilla cream cake.

Ingredients

For the sponge:

• 200 g (7.1 oz) margarine
• 200 g (7.1 oz) sugar
• 3 eggs free range
• 1 tsp vanilla
• 3 tbsp whole milk
• 200 g (7.1 oz) self raising flour

For the filling and topping:

• 600 ml (1.3 pt) double cream
• 1 tsp vanilla
• 3 tbsp icing sugar rounded (plus more to dust)
• 600 g (1.3 lbs) strawberries

Instructions

To make the sponge:

1. Preheat the oven to 180C (160C fan).In a bowl, beat the sugar and margarine together until pale.
2. Add the eggs, vanilla and milk and beat again
3. Fold in the flour.
4. Grease and line two sandwich tins and divide the mix evenly between them.
5. Bake for 25 minutes until golden, leave to cool in their tins until safe to touch, then turn onto a wire rack to cool completely.

To make the filling and topping:

1. Beat the cream to a soft peak.
2. Gently whisk in the vanilla and icing sugar.
3. Hull and halve (or quarter if large) the strawberries.
4. Put a little cream on the plate (it helps keep the cake from sliding about) then put the first cake half on the plate
5. Top with half the cream, then a third of the strawberries
6. Put the second cake half on top and cover with the remaining cream and all of the strawberries.
7. Dust liberally with icing sugar to finish.

Are you tempted to try this cake at home?

Here’s the strawberry and vanilla cream cake recipe again in a printable format.

Print Recipe

5 from 1 vote

Strawberry and vanilla cream cake (so easy, a preschooler made it!)

A delicious, simple and very summery strawberry cake that even a three year old could make.

Prep Time30 mins

Cook Time25 mins

Total Time55 mins

Course: cakes and bakes

Keyword: cake, cakes, cream cake, strawberry

Servings: 12 slices

Calories: 460kcal

Author: Emily Leary

Ingredients

For the sponge:

• 200 g (7.05 oz) margarine
• 200 g (7.05 oz) sugar
• 3 eggs free range
• 1 tsp vanilla
• 3 tbsp whole milk
• 200 g (7.05 oz) self raising flour

For the filling/topping:

• 600 ml (1.27 pt) double cream
• 1 tsp vanilla
• 3 tbsp icing sugar rounded (plus more to dust)
• 600 g (1.32 lb) strawberries

Instructions

To make the sponge:

• Preheat the oven to 180C (160C fan, 350F).In a bowl, beat the sugar and margarine together until pale.
• Add the eggs, vanilla and milk and beat again
• Fold in the flour.
• Grease and line two sandwich tins and divide the mix evenly between them.
• Bake for 25 minutes until golden, leave to cool in their tins until safe to touch, then turn onto a wire rack to cool completely.

To make the filling/topping:

• Beat the cream to a soft peak.
• Gently whisk in the vanilla and icing sugar.
• Hull and halve (or quarter if large) the strawberries.
• Put a little cream on the plate (it helps keep the cake from sliding about) then put the first cake half on the plate
• Top with half the cream, then a third of the strawberries
• Put the second cake half on top and cover with the remaining cream and all of the strawberries.
• Dust liberally with icing sugar to finish.

Nutrition

Calories: 460kcal | Carbohydrates: 36g | Protein: 5g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 109mg | Sodium: 194mg | Potassium: 157mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1405IU | Vitamin C: 29.7mg | Calcium: 58mg | Iron: 0.5mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

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