Strawberries and cream cake (aka Wimbledon cake, which was customarily served at the Wimbledon tennis championships) is a firm family favourite.
Although strawberries are not really in season during the winter, I still get requests from my family to make this for Christmas day as an alternative to Christmas pudding.
It’s a light and fluffy vanilla sponge with a sweetened whipped cream frosting topped with fresh strawberries.
To make the sponge super fluffy, ensure all the cake ingredients are at room temperature and beat the butter with the sugar for at least 5 minutes until pale, fluffy and creamy. It will create the best results!
You can of course use this recipe to make a layer cake, but I find sheet cakes are more convenient and less hassle. Hope you enjoy!
For the cake
8 oz. margarine, room temperature
12 oz. granulated sugar
1 lb. self-raising flour
2 tsp. baking powder (slightly raised)
14 fl. oz. milk
For the frosting and toppings
1 pt. double cream, chilled
1 tbsp. vanilla extract
4-6 oz. icing sugar, sifted
1 lb. strawberries, sliced (I usually use 2 (400g) punnets of strawberries)
I'd love to see how you've made it! Tag me on Instagram @neyskitchen.official with #neyskitchenofficial or contact me to submit your photos.