White chocolate and strawberry cake
By Alison Powell
Summer is full of strawberries and this cake has them snuggled up with soft sponge and flecks of white chocolate. Whether it’s warm enough to go on a picnic or not, it’ll always feel sunny with a slice of this…
8 slices
- 120g butter
- 180g caster sugar
- 3 eggs
- 180g self-raising flour
- 100g white chocolate chips
For the icing…
- 100ml milk
- 20g butter
- 200g icing sugar
To decorate…
- 250g strawberries, washed and sliced
- 4 tablespoons of good quality strawberry jam
How to:
- Grease and line a 23cm springform tin and preheat the oven to 200˚C/ gas mark 6.
- Cream together the butter and caster sugar, using either a fork or food processor.
- Beat the eggs and mix into the butter and sugar.
- Sift the flour into the mixture and fold it in. Stir in the chocolate chips.
- Pour into the lined cake tin, pop in the oven and bake for 15 minutes.
- After 15 minutes, carefully check it. If you insert a knife into the centre, it should come out clean if cooked. If not, pop it back in for another five minutes.
- Once baked, leave it to cool for a while then remove from the tin and rest on a cooling rack.
- Make the icing by mixing the butter and milk and then sifting and stirring in the icing sugar. Taste it and check it has enough icing sugar for your taste – add a little more if needed.
- Carefully cut the cake in half horizontally. Smear the jam on the bottom half and then replace the top half. Smear the icing on top and then decorate with slices of strawberries.