Sponge cake with fresh self-picked strawberries and whipped cream. A winner.
Have you ever compared self-picked strawberries to supermarket ones? I know going to a strawberry field might not be the easiest, most convenient or accessible thing (unlike for little John), but for those (as myself) lucky enough to have one half an hour drive from their home, it´s not a difficult choice.
Obviously we had to do one last trip for the season, and this was the result:
Strawberry and cream filled sponge
For the Sponges
Mary Berry’s recipe, it doesn’t get better than this:
- 225 g butter
- 225 g caster sugar
- 225 g self-raising flour
- 2 tsp baking powder
- 4 eggs
Preheat the oven at 180 °C (160 °C + fan), grease and line two 20 cm round tins. Place all the ingredients in a large bowl and beat at low speed for 2 minutes or until smooth. Divide the batter between the two tins, smooth the surface and bake for 20 to 30 minutes (until the tops spring back when touched and the cake shrinks away from the sides).
For the filling
- Freshly picked strawberries
- Whipping cream
Whip the cream, wash and halve the strawberries. Place the strawberries on the first sandwich, followed by the cream and place the second sandwich on top. Sprinkle with powder sugar to make it pretty.