A spectacular strawberries and cream naked cake that's perfect for birthdays, celebrations, wedding and baby showers.
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4.25 from 4 votes

Strawberries and cream naked cake

A spectacular 'strawberries and cream' naked cake that's perfect for birthdays, wedding showers and celebrations.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Layer cake
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • <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
  • <br>
  • <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

Instructions

  • 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.
  • <br>
  • <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.

Notes

I love 'naked' cakes. Almost certainly the invention of a baker who had either run out of frosting or time (or both) they are a very easy way of frosting a cake without having to worry about perfection. If you want to frost the cake 'properly', make a little extra whipped cream and frost after the crumb coating sets in the fridge (step 6).