Strawberry short cake
Ingredients:
250g Butter
200g Castor sugar
200g eggs (4)
300g plain flour
10g baking powder (2tsp)
2 lemons juice and zest
2 punnets strawberries
250g whipped double cream
Method:
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Cream the butter, sugar and lemon zest until light and pale.
Add the eggs individually, making sure each egg is well combined.
Fold in the sieved flour and baking powder with the lemon juice.
Pour the batter into a 24 cm lined cake tin.
Bake @ 170oc for 45- 60 min
Allow cake to cool in the fridge over night
Turn cake out of the tin and slice the top of to give you a flat top to your cake.
Slice the cake in three layers.
Place your first layer down and place sliced strawberries over the cake and then spread the
whipped thickened cream over the strawberries.
10. Put the next layer of cake on top and repeat with the strawberries and cream.
11. Put the last layer of cake on top.
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You can decorate the cake with butter cream and berries as we have in the picture or you
simply layer the top of the cake with whipped cream and berries.
This cake is best served at room temperature.