Strawberry occasion cake recipe

This recipe is a great one to have in your records if you are ever looking to impress or make a cake for an occasion. It is my go to recipe for every birthday, anniversary, holiday or family get-together. The finishing touches on this cake create a really impressive and professional finish but could not be simpler to create. Why not give it a go for St. Patrick’s day or Easter?

225g soft butter
225g caster sugar
225g self-raising flour
4 large eggs
2 tsp baking powder
Half tsp vanilla extract
3 tbsp of strawberry jam
250ml fresh cream
200g fresh strawberries

1. Preheat the oven to 180°C/fan 170°C/gas mark 4. Cut out two greaseproof paper circles, grease the sandwich tins with butter and put the circles inside and then grease the circles.
2. Place the eggs, sugar and vanilla extract in a large bowl and whisk the ingredients until thick and creamy.
3. Sieve the flour and baking powder into the bowl and carefully fold through, taking care not to lose any of the air.
4. Divide the mixture between the five sandwich tins and bake for roughly 25 minutes.
5. Remove the cakes from their tins and allow to cool.
6. Whip the cream and chop the strawberries into quarters, saving a couple for garnishing.
7. I like to spoon the whipped cream into a sealable sandwich bag and then snip the corner of the bag to create a makeshift piping bag.
8. Once the cakes are fully cooled, place your bottom sandwich on a plate and spread the base with jam. Then line the edges of the base with the fresh strawberries and place the remaining strawberries in the centre of the base. This will give the cake added height once fully assembled.
9. Pipe the cream in a swirling motion starting in the centre of the base and working your way to the edge. Then carefully place the remaining sandwich layer on the top.
10. To garnish place three or four full strawberries in the centre of the cake and dust generously with icing sugar.