A spectacular strawberries and cream naked cake that’s perfect for birthdays, celebrations, wedding and baby showers.
Strawberries and cream are, for me, summer in a nutshell. When I was little I couldn’t wait for strawberry season and I still greet the arrival of proper strawberries with equal enthusiasm now.
Fresh strawberries are such a stunning – and easy – way to decorate this simple naked cake. Arrange them whole over the top of the cake as I have done, or slice them and pile them prettily.
I baked this strawberries and cream naked cake for my neighbours’ daughter’s birthday and it was a dual celebration as they had just welcomed a baby boy two days previously.
It is a beautifully simple, very tasty cake – I hope you make it and report back!
Strawberries and cream naked cake
- <b>For the cake</B>
- 330 g | 11.6oz plain flour
- 330 g | 11.6oz caster sugar
- 50 g | 1.7oz ground almonds
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 3 large eggs
- 200 g | 7oz unsalted butter cool but not hard, cubed
- 100 g | 3.5oz buttermilk
- 150 g | 5.3oz strawberries hulled and quartered
- cooked with 50g 1.7oz sugar and 1 tbsp lemon juice
- 1 tsp vanilla extract or paste
- <b>To fill & decorate</b>
- 400 ml | 14fl oz cold double cream
- 200 g | 7oz icing powdered sugar
- Seeds from 1 vanilla pod
- 1 tbsp elderflower cordial
- 300 g | 10.5 oz fresh strawberries to fill and decorate
- Preheat the oven to 180C (350F). Grease and flour 3 x 20 cm cake tins.
- Put the hulled and quartered strawberries in a small saucepan with the sugar, 1 tbsp lemon juice and 1 tbsp water. Bring to the boil then simmer for 10 minutes.
- Drain any liquid and reserve. Blitz the cooked strawberries in a food processor or mini chopper until you have a smooth purée.
- Put all the dry ingredients (flour, sugar, ground almonds, baking powder, soda & salt) in the bowl of your stand mixer. Mix together using the paddle attachment on low speed.
- Add the cubed butter and mix on medium-low speed until the mixture resembles coarse sand.
- Add the eggs, one at a time, mixing well with each addition. You may need to stop the mixer and scrape the bottom and sides of the bowl a couple of times.
- Mix the buttermilk with 100g (3.5oz) of strawberry purée.
- Add buttermilk/strawberry mixture and vanilla extract to the mixing bowl. Mix on low then high speed for a couple of minutes.
- Scrape the bottom and sides of the bowl to make sure the batter is completely smooth and divide it equally into the prepared tins.
- Bake for 25-30 minutes.The cakes are ready when springy to the touch and a skewer inserted in the centre comes out clean.
- Cool on a wire rack and then gently tap the cakes out of the tins. Make sure they are completely cool before frosting. Cakes can be made up to 2 days in advance and kept, wrapped, at room temperature.
- <b>To fill and decorate</b>
- Put the icing sugar, vanilla, elderflower cordial and double cream in your stand mixer and whisk at high speed until you have firm peaks. Transfer the cream into a large bag fitted with a large round tip.
- Brush the reserved strawberry liquid over the tops of the cakes.
- Pipe a wide ring of whipped cream all around the edge of the bottom cake layer and a large dot in the middle.
- Fill the space between the whipped cream with chopped strawberries. Repeat on second layer and top with the third.
- Pipe some cream on top of the cake then smooth it down to create a flat surface. Push any excess cream down the sides of the cake.
- Smooth the cream along the sides of the cake using a plain edge side scraper. You want to create a crumb coating but still be able to see the sponge underneath. Put in the fridge for 30 minutes.
- Decorate the top of the cake with whole strawberries (cut the top off so they lie down flat) and some edible flowers if you can find them.
- Best eaten on day of decorating although it can be kept in the fridge for one day.