• 6 ounces (1 1/3 cups) self-rising flour
• 1 teaspoon baking powder
• 6 ounces ( 3/4 cup plus 2 tablespoons) sugar
• 6 ounces (12 tablespoons) unsalted butter, softened
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 2 tablespoons warm water or milk
-- FILLING --
• 1/2 cup strawberry jam or preserves
• 1 cup strawberries, hulled and quartered
• 1 cup heavy whipping cream, whipped until soft peaks form, or frozen whipped topping, thawed
• Confectioners' sugar for dusting
PREPARATION: Heat oven to 325 degrees. Spray 2 8-inch sandwich tins or cake tins with nonstick cooking spray. Line with parchment paper.
In a small mixing bowl, sift flour and baking powder. In a large bowl, beat together sugar and butter until fluffy and pale. Beat in the eggs, one at a time, until thoroughly incorporated. Lightly beat in the vanilla extract until blended. Add water or milk until just blended.
Pour batter evenly into two pans and bake 20 to 25 minutes, until springy when touched or when a toothpick inserted in the center comes out clean. Let cake cool for 5 minutes and turn out on wire rack.
When completely cool, place one layer on cake plate, spread with jam, top with strawberries, followed by whipping cream or whipped topping. Add top sandwich layer. Sift 1 tablespoon confectioners' sugar on top. Serve immediately or refrigerate until ready to serve.
Makes 10 servings.
Nutrition information per serving: 406 calories, 24 grams fat, 4 grams protein, 42 grams carbohydrate, 1 gram fiber, 133 milligrams cholesterol, 293 milligrams sodium
• 1 teaspoon baking powder
• 6 ounces ( 3/4 cup plus 2 tablespoons) sugar
• 6 ounces (12 tablespoons) unsalted butter, softened
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 2 tablespoons warm water or milk
-- FILLING --
• 1/2 cup strawberry jam or preserves
• 1 cup strawberries, hulled and quartered
• 1 cup heavy whipping cream, whipped until soft peaks form, or frozen whipped topping, thawed
• Confectioners' sugar for dusting
PREPARATION: Heat oven to 325 degrees. Spray 2 8-inch sandwich tins or cake tins with nonstick cooking spray. Line with parchment paper.
In a small mixing bowl, sift flour and baking powder. In a large bowl, beat together sugar and butter until fluffy and pale. Beat in the eggs, one at a time, until thoroughly incorporated. Lightly beat in the vanilla extract until blended. Add water or milk until just blended.
Pour batter evenly into two pans and bake 20 to 25 minutes, until springy when touched or when a toothpick inserted in the center comes out clean. Let cake cool for 5 minutes and turn out on wire rack.
When completely cool, place one layer on cake plate, spread with jam, top with strawberries, followed by whipping cream or whipped topping. Add top sandwich layer. Sift 1 tablespoon confectioners' sugar on top. Serve immediately or refrigerate until ready to serve.
Makes 10 servings.
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