Birthday Cake #2 Fresh Strawberry Cake

Sooo the reason I decided to start writing fitness posts on The Betty Stamp was to counteract the cake consumption associated with a baking blog. But now that I've decided to bake two birthday cakes on the trot I'm a little unsure as to where that leaves me....

It probably leaves me in dire need of running marathons to work off the calories.

I spend hours on end stalking incredible baking blogs & Instagram accounts with perfectly piped works of art, and I really do aspire to one day give piping a proper crack, but for now I'm really enjoying my slightly messy masterpieces that any Tom, Dick or Sally can bake at home with their own hands, a wooden spoon & mixing bowl. I hope you lot don't mind that my bakes look slightly less than perfect! So long as they taste good ey :)

If you missed my Crushed Oreo Buttercream Cake yesterday, then nay worries as it's pretty much the same recipe; so you might as well double the mixture and make both cakes at the same time! :) More cake = more happy bellies.

What you'll need for the strawberry cake //

110g butter
110g caster sugar
2 eggs
110g self raising flour
1 level tsp baking powder
couple drops vanilla extract

for the frosting

half punnet of strawberries
100g cream cheese
40g softened butter
190g icing sugar


What to do //

Preheat oven to 180 degrees C. Grease and line a 20cm baking tin.

Pour your sugar, butter, eggs, sieved flour, baking powder & vanilla extract into a food processor or mixing bowl. If using the latter - cream your sugar & butter together first before adding the rest. Mix well and carefully pour into your greased tin.

Bake for approximately 25-30 minutes, popping a skewer in to check it comes out clean.

Leave to cool on a wire rack.

For the frosting - blend cream cheese with an electric mixer. Add the softened butter and mix well.

Add your icing sugar approx 50g at a time, mixing in between until all is light & fluffy.

Finely chop 2 strawberries onto a piece of kitchen roll and dab to get rid of excess liquid. Stir into frosting and when your sponge has cooled, smother icing liberally all over! Decorate however you wish! Just be sure to dry the strawberries as much as you can so they don't make the frosting too wet.

Try your hardest not to face plant the cakes. It was tempting to ruin two things of such beauty!

Enjoy your weekends everyone! Hooray for this glorious sunshine! I'm off to play rounders in the park on Sunday which I'm super psyched for. What have you got planned?

Betty x

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