Try to say that quickly, “strawberries and cream square cake”. It’s quite the tongue twister, but then again the flavours of this cake will also get your tongue into a different kind of twist because they are just heavenly. Summer has just about sauntered right out of here in South Africa, especially inland which makes me sad because I am not a Winter person. But before we bid a final farewell to the warm and glowing Summer months, I thought I’d get this very summery strawberries and cream square cake in and out of the oven and onto our table in all it’s mouth watering deliciousness.
There is something classy and sophisticated about strawberries and cream, and this cake is the epitome of elegance. The cake texture is really moist though the flavours remain light and refreshing, and the frosting tastes like a scoop of strawberry ice-cream. Not to mention of course, it’s fashionable in one of my favorite colours – pink! Here is to Summers gone by, to a short and mild Winter and to 1 September which marks the first day of Spring!
Strawberries and Cream Square Cake (makes 2 square 20cm cake tins)
2 ½ cups all-purpose flour
2t baking powder (heaped)
¾ t salt
1 cup butter
1 ¾ cups sugar
4 egg whites
3 T full fat strawberry yoghurt
1 t vanilla paste
200g strawberries (liquidized but leave some chunks for texture)
1 t pink food coloring
1 ½ cups full cream milk
- Pre-heat the oven to 180 degrees C and grease and flour baking tins (I use butter to grease and all-purpose flour to lightly dust tins).
- Sieve the flour, baking powder and salt into a bowl, combine well with a whisk and set aside.
- With an electric mixer, cream the butter and sugar in a large bowl for approximately 4 minutes, or until light and fluffy.
- Add the single whole egg to the butter mixture and combine, followed by the egg whites. Beat with an electric mixer for approximately 3 minutes until fluffy and pale.
- In a separate small bowl, combine the yoghurt, vanilla extract, pink colouring and liquid strawberries with a whisk.
- Add the strawberry mixture to the butter mixture and combine well.
- Alternate adding the dry ingredients and milk in three additions to the wet ingredients, beginning and ending with the dry ingredients.
- Scrape down the sides of the bowl and mix briefly to ensure all ingredients are well combined.
- Divide the batter evenly between the two cake tins and bake for approximately 25 to 30 minutes or until a toothpick is inserted into the cakes and comes out clean. Do not open the oven before 25 minutes is up.
- Remove from the oven, allow to cool in the tins for approximately 10 minutes and then remove from cake tins and place on wire racks to cool completely. (I placed my cakes in the fridge for one hour before removing to frost)
250g good quality, firm cream cheese (I used Philadelphia)
200g strawberries (liquidized)
1 cup powdered sugar
50g soft butter
250ml full fat cream
- With an electric mixer, cream the butter and cream cheese together until smooth
- Add half the cream and mix to combine (do not over mix)
- Sieve the powdered sugar into the butter mixture in small quantities, mixing each addition
- Add the remaining cream and strawberries and combine
- Frost the cake and decorate as desired
Until next time…