I spent my Mother’s Day not doing what other moms do – be with my child, as my in-laws took Ethan. HOW COOL IS THAT!
So, I got a chance to come up with this cake to celebrate.
Ingredients (8-inch cake):2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 stick unsalted butter, softened 1 1/4 cups sugar 4 eggs, room temperature 1 1/2 cups double cream 1 1/2 cups chopped fresh strawberries 1/4 cup icing sugarfew fresh strawberries for garnish
Preheat oven to 375F.
Sift together flour, baking powder and salt, set aside.
Cream butter until light and fluffy. Add 1 cup sugar and beat for another 3 minutes. Add eggs, one at a time, and beat well. Fold in flour mixture.
Pour mixture into a greased 8-inch springform cake pan lined with parchment paper. Bake 45 minutes until top of cake bounces back when pressed. Cool cake in pan for 10 minutes. Release cake ring, let cake cool completely before halving the cake in 2 layers.
To prepare filling, whip double cream with the remaining 1/4 cup sugar until the mixture holds soft peaks. Place into the fridge to chill.
Line parchment paper along the inside of the cake ring. Place the bottom cake layer in. Scatter the strawberry pieces on, then top with cream mixture and smooth the top with a palette knife. Place the other cake on top. Dust heavily with icing sugar.
Carefully remove the cake ring. Peel off the parchment paper. Garnish with whole or halved strawberries.