It’s a bit of a tradition at work that you bring in your own cake on your birthday. Not wanting to buy a cake, I took on the challenge to bake my own cake, a Strawberries and Cream Birthday Cake!
Once again I put my Kenwood kMix Stand Mixer to good use making my Strawberries and Cream Birthday Cake. It’s honestly made baking so much easier. This time I used it for more than just the cake mixture. I used it to create my cake filling as well, using the whisk attachment (I accidentally forgot to put my card in my camera at this point so I apologise I have no pics of this stage, but the kMix did not take long to whip up the cream!)
I used a very simple vanilla cake recipe, I didn’t want anything to take away from the strawberries and cream. As usual I baked it the night before decorating, as I wanted it completely cool before decorating with fresh cream. FYI once the cream is done you have two days to eat this cake! Although it won’t take my team that long at all… haha!
I figured a Strawberries and Cream Birthday Cake would be the perfect summer birthday cake. Especially with Wimbledon about to start. That’s all about the strawberries and cream right?! As ever I got Dr W to taste test my cake first. He really enjoyed his slice… he also enjoyed licking the bowl from the cream mixture! I hope my office enjoy it today as much as he did.
- 250g Caster sugar
- 250g Self raising flour
- 250g Butter, softened
- 4 Medium eggs
- 1 tsp Vanilla essence
- 300ml Double cream
- 1 tbsp Vanilla essence
- 200g Icing sugar, sieved
- 200g Strawberries, chopped
- 125g Icing sugar, sieved
- 2 tbsp Warm water
- Heat oven to 160C/140C fan. Grease a round, 20cm tin, then line the base and sides with non-stick baking paper.
- Using a stand mixer, beat the butter, sugar and vanilla essence together until pale and fluffy on a medium speed.
- Crack in the eggs, one at a time, giving the mix a really good beating at a high speed before adding the next.
- (Add 1 tbsp of flour if the mix starts to look slimy rather than fluffy.)
- Fold flour into the batter on a low setting in the mixer.
- Spoon the mix into the tin and bake for around 1hr 20mins until golden or a skewer inserted into the middle should come out clean. (It may need a protective 'hat' of greaseproof paper after an hour of cooking).
- Allow to cool completely.
- Whisk the cream, icing sugar and vanilla together until stiff peaks form.
- Stir in the chopped strawberries.
- Cut the cake in half and spread the mixture on top of the bottom layer, then put the top of the cake on.
- Mix the icing sugar and water together, spoon over the top of the cake. Add the sprinkles for fun!
Have you baked your own birthday cake before? Would you try my Strawberries and Cream Birthday Cake? Let me know in the comments,
P.S. * I was sent the Kenwood kMix for recipe development. As ever all words, opinions and photos are my own.