Strawberries & cream cake

Strawberries & cream cake

Celebrate the arrival of summer with this delicious recipe from Chetna Makan, full with an abundance of fresh ingredients and colour. And for dessert what could be better than a simple cream cake plump with British strawberries

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  • Serves10
  • CourseDessert
  • Prepare30 mins
  • Cook20 mins
  • Total time50 mins
  • Plus10 mins cooling

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  • 225g unsalted butter, softened
  • 225g self-raising flour
  • 225g golden caster sugar
  • 4 eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 unwaxed lemons, zest and 2 tbsp juice


  • 550g strawberries
  • 2 unwaxed lemons, zest of all, juice of 1
  • 4 tbsp golden caster sugar
  • 200g mascarpone
  • 200ml double cream


  1. Preheat the oven to 170ºC, gas mark 3. Grease and line 2 x 20cm round cake tins. In a large bowl, combine the butter, flour, sugar, eggs, baking powder, vanilla and lemon zest and juice. Use electric beaters to whisk for 2 minutes (you can also use a freestanding mixer). Once the batter is creamy and pale, divide it between the prepared cake tins. Bake for 18-20 minutes, until a skewer inserted into the centre comes out clean. Cool for 5 minutes in the tins, then carefully remove and transfer to a wire rack to cool completely.

  2. Meanwhile, for the filling, halve all but 5 of the strawberries and put in a pan with the lemon juice and 1 tbsp sugar. Cook over a medium heat until the strawberries are tender (about 5 minutes). Remove the strawberries with a slotted spoon and set aside on a plate. Return the syrup to the heat and gently simmer for a further 4-5 minutes, or until thickened and reduced. Put the strawberries back in the syrup and set aside to cool.

  3. Once the cakes have cooled, put the mascarpone and remaining 3 tbsp sugar in a bowl and beat until smooth. Whisk in the cream and lemon zest until it just forms soft peaks. Finely chop the 5 reserved strawberries and fold them through the cream. Put one cake on a plate or cake stand, spread over ½ the mascarpone cream, then top with ½ the compote. Put the second cake on top, spread over the remaining cream and finish with the compote.


Typical values per serving when made using specific products in recipe


3,121kJ/ 750kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating