Ingredients

 

  • Cake flour – 1 1/4 cup
  • Baking powder – ½ tsps
  • Kosher salt – ¼ tsp
  • Baking soda – ¼ tsp
  • Unsalted butter ½ cup
  • Kaster sugar – ¾ cup + 2 tbsps
  • Strawberry preserves – ½ cup
  • 2 medium eggs
  • Vanilla extract – ¼ tsp
  • Red food coloring – 1/8 tsp
  • Buttermilk – ¼ cup
  • Heavy cream – 1 ¾ cups
  • Fresh strawberries – 1 ½ pint (1 lb)

 

Instructions

  1. Pre-heat oven to 350°F/180°C/Gas Mark 4.
  2. Line a 9-inch cake pan with baking parchment. Smear with butter, dust with flour; tap the excess out. Set aside.
  3. Sift together cake flour, baking powder, baking soda and salt into a large bowl.
  4. In another large bowl, beat the butter with 1 ½ cups sugar until fluffy (if using a mixer, set it to medium-high speed).
  5. Mix the strawberry preserves and eggs in (one ingredient at a time) to combine well.
  6. Beat in red coloring and vanilla extract.
  7. Change the speed to low; mix in the dry mixture and buttermilk (divide both by thirds and alternate to let combine well).
  8. Pour batter into the cake pan; even out.
  9. Bake in the oven for 20 to 30 minutes (until the toothpick poked in the center of the cake comes out clean).
  10. Transfer to a wire rack to let cool completely.
  11. Assemble the cake:
  12. Beat the heavy cream with 2 tablespoons of caster sugar to soft peaks; cover the cake, spread evenly.
  13. Top with strawberries (use your fantasy here!). Serve immediately.
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