Ingredients
Method
- Preheat your oven to 160 degrees(fan bake) and line a 22cm cake pan with baking paper.
- Wash and trim the tops off your strawberries. Finely dice the strawberries and set aside.
- Mix the butter and sugar together in a large bowl. Beat the mixture until the mixture is light and well mixed.
- Add in the eggs and vanilla. Mix well to combine.
- Add in your remaining ingredients. Use a spatula or wooden spoon to gently fold the mixture through. Mix until everything has just combined.
- Pour into your prepared cake pan and bake for 45 minutes or until the cake is golden and fully cooked through.
- Remove your cake from oven and cool completely before icing with your favorite icing.
- Store in a cool dry place for up to 5 days.
Notes
Pink buttercream
125g softened butter
2 1/4 cups icing sugar
1 tablespoon vanilla essence
2 tablespoon cream
1/2 teaspoon pink food coloring Use an electric whisk to combine the butter with 1/2 cup icing sugar. Whisk well until the mixture is smooth, creamy and has lightened in color.
Add another 1/2 cup of icing sugar with your vanilla essence. Whisk well until smooth and creamy.
Add one cup of icing sugar and your cream. Whisk well until smooth and creamy.
Add the food coloring and the remaining 1/4 cup of icing sugar. Whisk well. Check your buttercream for your desired consistency. You can add a little more cream if it is too thick or more icing sugar if it is too thin. Spread or pipe on top of your cooled cake to decorate.
125g softened butter
2 1/4 cups icing sugar
1 tablespoon vanilla essence
2 tablespoon cream
1/2 teaspoon pink food coloring Use an electric whisk to combine the butter with 1/2 cup icing sugar. Whisk well until the mixture is smooth, creamy and has lightened in color.
Add another 1/2 cup of icing sugar with your vanilla essence. Whisk well until smooth and creamy.
Add one cup of icing sugar and your cream. Whisk well until smooth and creamy.
Add the food coloring and the remaining 1/4 cup of icing sugar. Whisk well. Check your buttercream for your desired consistency. You can add a little more cream if it is too thick or more icing sugar if it is too thin. Spread or pipe on top of your cooled cake to decorate.