- 1 1/4 cups (170g/6oz) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick/56g) butter
- 1/2 cup (120ml) whole milk
- 3 large eggs, at room temperature
- 1 cup (200g/7 oz) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (360ml) heavy cream
- 1/2 cup cream cheese or mascarpone cheese
- 1/4 cup granulated or powdered sugar
- 1 teaspoon pure vanilla extract
- About 1 pound/450g fresh strawberries, cut into halves or quarters
Preheat oven to 350F/180C. Grease 2 8-inch pans (read note if you have only one pan) and line the bottoms with parchment paper for easy release later on.
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In a small saucepan, combine butter and milk over medium heat just until butter is melted. Do not let it boil.
In a mixer bowl fitted with the whisk attachment, whisk eggs on high speed until combined and starting to foam, about 1 minute. Gradually add sugar and keep whisking until tripled in volume, about 6 minutes. Beat in vanilla.
Reduce speed to medium-low and add warm milk mixture into the egg mixture in a slow, steady stream. Add flour mixture in 3 additions and fold by hand using a rubber spatula just until combined.
Pour batter into prepared cake pans and smooth the top. Bake for 20-25 minutes, until the cake springs back when slightly touched and a skewer inserted into the center comes out clean. Allow cakes to cool on a wire rack for 15 minutes, then run a knife around the edges and invert the pan onto the rack. Let cool completely.
Without filling, cakes can be wrapped airtight and refrigerated for up to 5 days or frozen for 2 months.
For the whipped cream: In a mixer bowl fitted with the whisk attachment, whisk heavy cream with sugar and vanilla until stiff peaks form. Avoid overbeating.
Assembling the cake: Set one cake layer on a plate. Arrange about half of the strawberries in a single layer on top. Evenly spread 1/3 – 1/2 of the whipped cream over the strawberries, leaving a small border around the edge. Top with the second cake layer, this time spreading the whipped cream first and layering the strawberries on top.
Cake can be kept in the refrigerator for up to 1 day.
*If you have only one cake pan, scrape all batter into it. It will need more baking time. Once completely cooled, cut in half. If you refrigerate it first, the cake will be firmer and easier to cut.
*You can also make a 2-layer 6-inch cake with the same amount of cake batter. Bake in 2 6-inch pans for 30-35 minutes. You’ll need less whipped cream and strawberries.
Raspberry Lemonade Slice from Lick The Spoon
- 9 tbsp butter
- 1/4 cup sugar
- 1 cup flour
- 1 tsp vanilla essence
- pinch of salt
- 2 1/2 cups frozen raspberries, thawed
- 1 cup sugar
- 2/3 cup lemon juice (about 3-4 medium lemons)
- zest of 3 lemons
- 3 egg whites
- 1 egg
- 2/3 cup flour
- pinch of salt, extra
Preheat the oven to 180C. Line and grease a 8x8 inch square baking dish.
To make the crust, cream together butter and sugar until light. Add the flour, vanilla and salt and mix until combined well. Do not over mix as this can make the base tough. Press the dough evenly into the bottom of the prepared baking dish. Bake for 20-25 minutes or until just golden brown. Remove from oven and cool.
To make the filling, place all thawed raspberries in a fine sieve and press them into a large bowl with the back of a spoon. Discard the caught seeds and skin. Add the sugar, juice, zest, whites, egg, flour and salt and combine, until well incorporated.
Pour the raspberry mixture onto the base and place in the oven. Bake for 30-35 minutes. Cool on the bench before placing in the refrigerator to set completely (about 3-4 hours) Cut and decorate as desired.
NOTES: This slice freezes well and makes a great dessert or afternoon tea to have handy for unexpected guests or dinner parties.