This cake is simple to make, and delightful to eat! The strawberry swirled through all 3 layers of sponge adds another dimension. This cake can be decorated however you wish, if you prefer less buttercream you can half the amount and not put frosting on the sides.
375g unsalted butter at softened, plus extra for greasting tins
375g caster sugar
375g self rasing flour
1 teaspoon vanilla extract
4 tablespoons cream
5 tablespoons strawberry jam
For the icing
300g unsalted butter, softened
1/2 teaspoon vanilla extract
4 tablespoons cream
675g icing sugar
Firstly, you need to preheat your oven, to 190C, 170C fan, Gas Mark 5. Next, grease and line 3x 20cm cake tins, then grease again and sprinkle with a little flour, and tap around to fully coat, before getting rid of any access flour.
Now you need to cream together your butter and sugar, for about 5 minutes, until it becomes fluffy and pale in colour. Now, add your eggs, 1 by one (adding a little flour if the mixture starts to split) followed by the flour, and then the vanilla extract and milk, and mix until fully combined.
Your cake mix now needs to be transferred into your cake tins evenly. Once you have done this you need to put 1 tablespoon of jam in each f the cake tins, and make swirls by using a knife or skewer and running it through the mixture. Once done, pop these bad boys in the oven for 25-30 minutes (until a skewer is inserted and comes out clean). Leave to cool in their tins for 5 minutes, and then turn out onto a wire rack to cool completely. You can wrap these in a few layers of cling film and freeze, or you can cover and decorate the following day.
To make your buttercream, simply whisk your butter for 5 minutes (a freestanding or handheld electric whisk makes this job much easier) until the butter is really pale. Buying the best butter your budget allows seriously makes a huge difference, especially to your buttercream. Once it has done this, add a quarter of icing sugar at a time and mix until combined, and then finish with the cream, and mix until combined.
Now you are ready to decorate your cake! Start with your first sponge (you can level off if you are looking for perfection, I like mine all wonky and glorious). You have 2 tablespoons of jam left, so using one, spread this onto the first sponge. Follow this with a nice layer of buttercream (i like to pipe mine on using a round tip, but each to their own here). Then place the second sponge on top, repeat this process, then put the final sponge layer on top of this,and top with just buttercream. Now, using a palette knife or cake smoother, smooth out the icing, and decorate and smooth the sides.
Now, you can cover with sprinkles, strawberries, chocolate, meringue kisses; whatever you fancy, and serve!