This fruity number makes the loveliest birthday cake or a fantastic addition to Afternoon Tea. So creamy, the unique ingredient we have used makes it an absolute must have for any strawberry lover. Afterall, what is afternoon tea without a bit of strawberries and cream!
The inspiration for this delicious treat are the cakes I loved baking so much when I was younger, Greencakes famous Tom and Jerry Cupcakes. Yes, the ones in the box where the only baking required is to ‘just add egg and water’.
The strawberry flavoured goodness was incomparable to anything else my Mum would bake me and so, I decided to use an ingredient that reminds me of the taste so well today, Nesquik!!
Lisa Falkner uses a similar technique to create one of her childhood memories and I would absolutely recommend you try this for yourself, friends or children! It’s one hell of a crowd pleaser.
- 300g butter, at room temp
- 300g self raising flour, sifted
- 300g strawberry flavoured Nesquik
- 4 medium sized eggs
- 3 tbsp milk
For the filling (strawberry buttercream):
- 100g butter, at room temp
- 100g icing sugar, sifted
- Strawberry food flavouring
- Pink gel food colouring
For the white chocolate buttercream:
- 225g butter, at room temp
- 225g icing sugar, sifted
- 100g white chocolate
- Firstly, preheat the oven to 180 degrees C and line two 20cm sandwich tins. Next, begin to cream the butter and Nesquik together until light and fluffy
- Next, add the eggs one by one and mix together quickly before adding the self raising flour and milk
- Cream together all the ingredients until you have a smooth and creamy cake batter, then divide between the two cake tins and place in the oven for 20-25 minutes
- Once the cakes are a light golden brown and a cake testing needle comes out clean, set aside and leave to cool whilst you begin to make the butter creams
- For the filling, cream together the icing sugar and butter until light and smooth then add some strawberry flavouring (I recommend those from Lakeland and use about 10 drops) but the best thing to do is add a few drops at a time and test until you have the flavour that suits you
- Once the flavour is to your taste, add a little pink food colouring, mix and set aside
- For the white chocolate buttercream, begin by melting the chocolate in a saucepan over a gentle heat. Once almost all the lumps have disappeared, set aside to cool and cream together the icing sugar and butter until light and smooth
- Add the cooled chocolate and mix together until you have a smooth and creamy butter icing
- Tip – if the icing is a little too runny, place in the fridge for a little while until the icing has become a little thicker
- Take the strawberry buttercream and spread onto one of the cake halves and place the other on top, gently pressing onto the sponge so it is well secure and a little icing begins to show at the side
- Next, the fun part begins! With a palette knife, begin smoothing the white buttercream on top of the cake before the sides. Sadly, there’s no real technique here as I seem to do this differently everytime so aslong as the cake has a smooth and thick layer to cover the sponge, it will look lovely! One small tip would be to ensure the palette knife is kept clean inbetween icing as this will help smoothing the buttercream
- Once complete, why not decorate with some fresh strawberries or by placing white chocolate buttons around the sides
Enjoy! Nic x