We love strawberries in our house and I haven’t been able to resist popping a few containers of them into our shopping trolley every time we are at the shops, especially when I have been getting two for $3! Last week we found ourselves with over a kilo of strawberries in the fridge and although I’ve been freezing them, these particular strawberries looked so good that I wanted to make the most of them, so I decided to make these super easy Strawberry and Cream Cakes.
Although these look impressive (well at least I think so anyway!) they are so easy to make and based on my favourite vanilla cupcake recipe.
As well as making these easy Strawberry and Cream Cakes, we also had fun decorating vanilla cupcakes (made using the same recipe) with strawberries and cream. Our big boy had a great time practising his piping skills – you can never start too early!
This recipe is a great way to enjoy strawberries while they are in season and so inexpensive. It’s also a perfect recipe for the kids to help out with.
Easy Strawberry and Cream Cakes
Ingredients
- 125 g butter
- ⅔ cup of caster sugar
- 1 ½ cups of self raising flour
- ½ cup milk
- 2 teaspoons of vanilla extract
- 2 eggs
- 300 ml of thickened cream
- 1 teaspoon of icing sugar
- ½ teaspoon of vanilla essence
- 250 g of fresh strawberries
- icing sugar to dust
Instructions
- Preheat your oven to 180 degrees and lightly grease your mini loaf tin.
- Place the butter, sugar, flour, vanilla extract, milk and eggs into the bowl of an electric mixer and beat on a medium speed for 2 minutes until combined and then increase to a high speed and mix for a further 2 minutes until the mixture is pale and smooth.
- Place the mixture into 12 mini loaf tins and place in the oven to bake for 20 minutes or until the cakes begin to turn golden on top and are cooked through when tested with a skewer.
- Once cooked, carefully remove the trays from the oven and allow the cakes to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
- In the meantime, to make the whipped cream place the the thickened cream, vanilla essence and icing sugar into a small bowl and whip until soft peaks form.
- Slice the strawberries into thirds lengthways and set aside until needed.
- Once the cakes have cooled completely, slice lengthways and fill with cream and strawberries - enjoy immediately.
Strawberry and Cream Cake Thermomix Method
Preheat your oven to 180 degrees and lightly grease your mini loaf tin.
Place the flour, softened butter, sugar, vanilla extract, milk and eggs into your Thermomix bowl. Mix for 15 seconds on speed 5 before scraping the sides and mixing for a further 15 seconds on speed 5 or until the mixture is pale and smooth.
Place the mixture into 12 mini loaf tins and place in the oven to bake for 20 minutes or until the cakes begin to turn golden on top and are cooked through when tested with a skewer.
Once cooked, carefully remove the trays from the oven and allow the cakes to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
In the meantime, to make the whipped cream place the the thickened cream, vanilla essence and icing sugar into a small bowl and whip until soft peaks form.
Slice the strawberries into thirds lengthways and set aside until needed.
Once the cakes have cooled completely, slice lengthways and fill with cream and strawberries – enjoy immediately.
You can find more yummy strawberry recipes here.
What’s your favourite strawberry recipe?
Bec
Ooooo yum, a simple plan ole goodie! x