A couple of weeks ago I saw an advert on the TV for Betty Crocker’s new Strawberries & Cream flavoured cake mix and knew it would be the perfect thing to combine with the wonderful fresh strawberries that our local farm is producing right now. Of course when you have strawberries you also have to have a heap of whipped cream….
This is a really easy cake to make, but it looks (and tastes) very impressive!
If you can’t get this particular cake mix then just change it to a vanilla cake and maybe add some strawberry flavouring. You could also make this cake with raspberries if you prefer.
- 1 box Betty Crocker Strawberries & Cream cake mix (including ready made frosting)
- 1/2 cup vegetable oil
- 1/2 cup water
- 225g/8oz light sour cream
- 1 pack (100g/4oz) strawberry flavour instant pudding mix
- 4 eggs
- 300ml/10 fl oz thickened (heavy) cream
- about 12 fresh strawberries (depending on their size), trimmed and halved.
- Heat your oven to 180C/160C fan forced/350F.
- Grease two non-stick 23cm/9in springform cake pans.
- Put the cake mix, oil, water, sour cream, pudding mix and eggs into large bowl and mix well. (You can use an electric mixer, but it is easy enough by hand with a big spoon.)
- Divide the cake batter between the two pans and then bake for approximately 25 minutes, or until a skewer inserted into the centre of each cake comes out clean.
- Remove the cakes from the oven and leave to cool slightly in the pans, (about 5-10 minutes), then turn out and put on a wire rack.
- When the cakes are completely cool, whip the cream in a small bowl until soft peaks form.
- Spread 3/4 of the cream onto one of the cakes, then cover with strawberry halves and place the other cake on top.
- Mix the remaining cream with the ready made frosting (from the cake packet) and spread over the top of the cake.
- Refrigerate for 30 minutes to set the icing, then top with a few more strawberry halves.
- You can make the cake up to a day in advance and keep in the fridge until ready to serve.