Summer Strawberry and Rose Cake

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A show-stopping, light, and refreshing cake for any special occasion!


For the Cake
300g golden caster sugar
300g self-raising flour
1 tsp baking powder
6 eggs
300g unsalted butter, softened
1 tsp vanilla extract
1 tsp rose water

For the Cream
200g salted butter, softened
4 tbsp golden caster sugar
strawberry jam
1 punnet strawberries
1 punnet raspberries

– Preheat the oven to 180°C / 160°C with a fan.

– Beat the sugar and butter in an electric mix for 2 minutes until light and creamy.

– Add the eggs and whisk for 1 minute. Then, add the flour, vanilla extract, baking powder, and rose water. Mix until light and creamy.

– Grease and line 4 cake tins with baking paper.

– Disperse the mixture evenly between the cake tins, and place in the middle of the oven for 15-20 minutes. Then check every 5 minutes until the cake is golden.

– Remove from the oven and allow to cool completely for around an hour.

– Meanwhile, add the double cream and sugar to a bowl and whisk until it forms soft peaks.

– Wash and dry the strawberries and strawberries. Then, cut them in half.

– Once the cake has cooled. Thinly spread some jam and cream on the bottom layer and then press some strawberries and raspberries into the cream. Place another layer of cake on top and repeat the process until you get to the top layer.

– Spread some jam and the remaining cream on the top and decorate with some strawberries and raspberries.

Perfect as a gift or to be enjoyed with friends and family.