Layer cakes with strawberry buttercream

Layer cakes with strawberry buttercream

  • makes 6
  • A little effort

These individual layer cakes with strawberry buttercream look fantastic and are the perfect summer treat for when strawberries are at their best. Use a kick of liqueur to make them even more special.

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Ingredients

  • eggs 6
  • golden caster sugar 150g
  • vanilla extract 1 tsp
  • plain flour 125g, sifted
  • unsalted butter 3 tbsp, melted
  • raspberry or strawberry liqueur 2-3 tbsp

strawberry buttercream

  • unsalted butter 125g, softened
  • icing sugar 500g
  • strawberries 4, hulled and chopped
  • strawberries or redcurrants to decorate

Method

  • Step 1

    Heat the oven to 180c/fan 160c/gas 4. Line a swiss roll tin (23cm × 30cm) with baking paper. beat the eggs, sugar, a pinch of salt and the vanilla until tripled in volume, about 8-10 minutes.Fold in the flour and butter in batches. Spread evenly in the tin and bake for 25 minutes. Cool in the tin, remove and peel off the paper. Cut out 12 6cm or 7cm rings using a cutter. Slice each in half lengthways and brush all over with liqueur.

  • Step 2

    Whisk the butter in a bowl using electric beaters then gradually mix in the icing sugar. Add the strawberries and whisk until finely chopped (the icing will turn pink). Ice one side of each disc and stack to make 6 cakes, each with 4 layers. Ice the outsides and top with fruit.

Nutritional Information

  • Kcals 816
  • Fat 30.2g
  • Saturates 16.6g
  • Carbs 132.8g
  • Fibre 0.8g
  • Protein 9.7g
  • Salt 0.25g
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