• Cake, Dessert

  • Difficulty: Moderate

  • © The Vegetarian Society

Strawberries and Cream Cake

This is a classic summer dessert. Now that English strawberries are available from June to September you can make it right through the summer months.

  • Serves 8

  • Preparation 10 mins

  • Cooking 25 mins

Strawberries and Cream Cake
  • Nut-Free

  • Suitable for Freezing


  • 175g butter, at room temperature
  • 175g caster sugar
  • 175g white self-raising flour
  • 3 free-range eggs, beaten
  • ½ tsp vanilla extract
  • 2 tbsp hot water
  • 450g strawberries
  • 600ml whipping cream


  1. Preheat the oven to 190°C/gas mark 5.
  2.  Put the butter, sugar, flour, eggs, vanilla essence and hot water into a mixing bowl and beat until smooth.
  3. Divide the mixture equally between the two prepared tins and bake for about 20 minutes, until the sponge is golden and springs back to the touch.
  4.  Leave for 5 minutes then turn out onto a wire rack and allow to cool completely. You can freeze the sponges at this point if you like.
  5. Whip the cream until stiff.
  6.  Spread one of the sponges with cream and strawberries then place the second sponge on top. Top with cream and strawberries.
  7. Chill until required.

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