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.
50 Air Fryer Family Favourite RecipesReady to make mealtimes easier and tastier? 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!!