Strawberry Lemon Cake
A delicious lemon sponge paired with strawberries, and decorated with our Lemon Sherbet pieces of chocolate
Strawberry Lemon Cake
8 - 10
A delicious lemon sponge paired with a strawberry buttercream, and decorated with our Lemon Sherbet pieces of chocolate
- 200g Whitworths Caster Sugar
- 200g Baking Spread, chilled
- 200g Self Raising Flour, sifted
- 2 Large Eggs, at room temperature
- Zest of 1 Lemon
- 1 Tbsp Lemon Juice
- 2 Tbsp Milk
- 400g Fresh Strawberries
475g Whitworths Icing Sugar,
- 200g Unsalted Butter, at room temperature
- 2-3 tbsp Milk (semi-skimmed or whole)
- Whitworths Lemon Sherbet Traybake Chocolate
- Cut the tops off the strawberries.
- Blitz the strawberries in a food processor, then put them through a sieve to remove the seeds.
- Pop the strawberry puree in a small saucepan and heat it slowly on the hob until boiling. Once boiling, let the mixture continue to boil and stir occasionally until you have a thick jam like consistency. You should end up with about 3 tbsp of strawberry puree. Set aside to fully cool.
- Preheat the oven to 180°C/160°C fan. Lightly grease and line two 6-inch tins with greaseproof baking paper.
- Cream together the caster sugar and baking spread in a bowl for 2 mins, until light and fluffy.
- Add the eggs, lemon zest and lemon juice along with 2 large spoonsful of the flour and beat together.
- Fold the remaining flour into the mixture with the milk, using a spatula/metal spoon.
- Add the mixture to the prepared tins and bake in the oven for approx. 25 mins.
- Leave the sponges in the tins for 10 mins, then remove and cool on a wire rack.
- With a handheld or stand mixer, beat the butter for 2-3 mins until pale and fluffy.
- Add a half of the icing sugar and beat again until combined. Repeat for the remaining icing sugar.
- Add the cooled strawberry puree and milk and beat the buttercream for 5 mins. If you are working in a warm environment, less milk may be required.
- Divide the buttercream into 3.
- Assemble the cake by adding a third of the buttercream on top of the first sponge. Place the second sponge on top.
- Using the next third of buttercream, thinly cover the cake. Use an angled palette knife or straight edged cake scraper to smooth it.
- With the remaining buttercream, pipe swirls on top of the cake.
- Finish by adding a square of Whitworths Lemon Sherbet Traybake Chocolate on top of each swirl.
- By folding in the flour for your sponge mix with a spatula or metal spoon, this ensures the air bubbles in the mixture are retained and it will help make your cake mixture light.
- You can use unsalted butter instead of baking spread for the sponge, just make sure the butter is at room temperature.
- Pop the cake into the fridge for 30 minutes before covering the cake with the buttercream. This will make the sponges firmer and it will be easier to cover.
- If you would rather not use fresh strawberries, you could add 2-3 tbsp strawberry jam to the buttercream instead. The result will be sweeter.