It’s summer! It’s Wimbledon! which can only mean the perfect excuse for strawberries and cream!!! This cake has most certainly got me in the spirit of celebrating all things summer. Strawberries have been in abundance in the UK so what better way to celebrate one of the most famous sporting occasions of the year, than with this Wimbledon Strawberries and Cream Cake! Whilst we will not all agree on a winner of the competition, I can assure you we will agree on the deliciousness of this gorgeous cake.
On the search for the perfect sponge recipe to create a fitting celebration cake I came across this beauty by Simply Delicious. I love how it remains light and airy like a traditional sponge yet is kept lovely and moist by the almond meal and yoghurt. Therefore making it kinda healthy too, doesn’t it??? 😉 I’m a bit of a sucker when it comes to adapting sponge recipes. I find that traditional sponges can be quite boring so I am always on the look out for something different. This recipe was the perfect fit! I’ve adapted the original recipe by the talented Alida Ryder and added some Kirsch liqueur to the mixture. Kirsch liqueur is a distilled liqueur made from cherries. It does not have a sweet flavour, however adds a subtle cherry hint to sponges and other fruity dessert recipes. Teamed together with the fresh cherries on this cake, I highly recommend giving it a go!
If you’re looking for a simple, quick, tasty and impressive cake for any occasion, this one is just brilliant and requires very little time to put together. I made the sponge a day before I needed it and stored it in plastic wrap in the fridge until the next day. An hour before you need to assemble it, remove it from the fridge, then layer the cream, fruit and decorations just before serving. A real delight! I am certain your loved ones will be impressed!
Enjoy the cake, tennis and summer if you are experiencing it right now! If not….simply try to imagine yourself on a hot summers day, enjoying a slice or two of this beauty! xxx
- *The cake*
- 11/3 cup flour
- 1 cup almond meal
- 3 tsp baking powder
- ½ tsp salt
- 1 cup caster sugar
- 3 eggs
- 1 cup plain/natural yoghurt
- ½ cup vegetable oil
- 1 tbsp Kirsch liqueur
- *The cream filling*
- 31/2 cups of whipping cream
- 3 tbsp caster sugar
- 1 vanilla bean pod - seeds only
- strawberries - sliced
- meringue kisses
- *For the cake*
- Pre-heat the oven to 180℃ and grease and line two round cake tins.
- In a large bowl, place the flour, almond meal, salt and baking powder. Use a whisk to completely combine.
- In a medium bowl, whisk together the sugar, eggs, yoghurt, oil and liqueur.
- Pour the wet ingredients into the dry ingredients and fold till the mixture is combined. Ensure all flour has been incorporated.
- Pour the batter into the cake tins and place them into the oven.
- Bake the cakes for about 25 minutes or preferably until a skewer, inserted into the middle comes out clean.
- Allow to rest in the tin for 5 minutes before carefully removing them and placing them on a wire rack to completely cool.
- *For the cream*
- Whip the cream, sugar and vanilla bean seeds until a light peak is formed. Reserve in the fridge until ready to serve the cake. Assemble the layers of the cake just before you plan to serve it.
- Cut some strawberries length ways and lay evenly on top of the first layer of cream (see pics).
- Decorate the top layer with what ever you choose to make it look pretty.