Mary Berry's Easy Wimbledon Strawberry Cake Recipe
A light fresh cream cake with seasonal summer strawberries.
Equipment
Ingredients
- Butter (for greasing)
- 3 Eggs
- 90 g Caster Sugar
- 90 g Self-Raising Flour
Filling and Topping
- 300 ml Whipping Cream
- 125 g Strawberries (sliced)
- 1 Passion Fruit (Halved)
- Strawberries (halved to decorate)
Instructions
- Lightly butter the cake tins. Line the bottoms with baking paper, then butter the baking paper.
- Put the eggs and sugar into a large bowl. Whisk with an electric mixer at high speed until the mixture is pale and thick enough to leave a trail when the whisk is lifted out.
- Sift in half the flour and fold in gently. Repeat with the remaining flour. Divide the mixture between the tins. Tilt to spread the mixture evenly.
- Bake in the oven for 20-25 minutes until well risen, golden and shrinking away from the sides. Turn out onto a wire rack, peel off the lining paper, and leave to cool.
- Spread half the whipped cream over 1 of the sponges. Top with the sliced strawberries and passion fruit pulp. Put the other sponge on top and press down gently.
- Spread the remaining cream on top of the cake, smoothing it neatly with a palette knife. Decorate with strawberry halves.
Digital Recipe Planner For Food Lovers
Organise every recipe you love in one beautifully designed, fully hyperlinked Digital Recipe Planner Download your copy now!Nutrition
Calories: 241kcalCarbohydrates: 22gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 104mgSodium: 34mgPotassium: 94mgFiber: 1gSugar: 13gVitamin A: 647IUVitamin C: 9mgCalcium: 38mgIron: 0.5mg
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!