8 ounces (2 sticks) unsalted butter
8 ounces (1 cup) superfine sugar
4 large eggs, beaten
12 ounces (1 1/2 cups) self-rising flour
2-3 tablespoons milk
10 ounces heavy cream (1 1/4 cups), whipped
1 basket (1 pound approximately) fresh strawberries, sliced
Whole strawberries, for garnish
Confectioners' sugar for garnish
Pre-heat oven to 375 degrees F. Grease the bottoms of three 8 inch cake pans. Line the bottoms of
pans with parchment paper or waxed paper.
With an electric mixer, cream the butter and sugar together until light in color and fluffy. Gradually add the eggs, a little at a time, beating well after each addition. Fold in the flour, then add enough milk to give a soft dropping consistency. Mix until combined.
Divide the mixture evenly between the prepared pans and bake for 25-30 minutes, until well risen and firm to the touch, switching the position of the top and bottom cakes halfway through the cooking. Remove cakes from oven, let cool in pans for 10-15 minutes, invert cakes onto cooling racks and let cool completely.
Whip the heavy cream until it just holds its shape. Place one layer of cake on serving plate and spread whipped cream on layer, and spread sliced strawberries (reserves some of the strawberries for garnishing top of cake) on top of whipped cream. Repeat this process with second layer of cake and top with third layer of cake. Dust the top of cake heavily with confectioners' sugar and garnish with the reserved sliced strawberries, and some of the whole strawberries. Store in refrigerator.
Source: Kennth Woodall
Date: June 6, 2002