close up of strawberry cake with a slice cut out

Strawberry cake

Strawberry cake

My kids made me this strawberry cake for Mother’s day this year. My youngest would probably have preferred a chocolate cake but this is my idea of a perfect cake – a light fluffy sponge, with fresh strawberries and a slightly sweetened cream cheese frosting.

Normally when I bake with the kids I do simple recipes, with as much mixing in one bowl as possible. This one is a bit more complicated than that, but I think it’s worth the effort for a special occasion.



Ingredients

For the cake
315g plain flour*
60g corn flour
1 tbsp baking powder
½ tsp salt
225g (1 cup) butter, softened
390g (1 ¾ cups) granulated sugar
3 eggs, large
2 egg yolks
295 ml (1 ¼ cups) milk
2 tsp vanilla

For the strawberry cream cheese cream frosting
3 cups double (heavy) cream
1 cup (125g) icing (powdered) sugar,
225g (8 oz) cream cheese, left at room temperature for around half an hour
1/2 tsp vanilla extract
350g (1 1/2 lbs) strawberries, hulled then sliced into pieces slightly under 1/2-inch
Strawberries for decorating (optional)

* If you have some, you can swap the corn flour and plain flour for 375g (3 cups) of cake flour.

How to make the strawberry cake

Preheat your oven to 175C/160C Fan/350F and prepare 3 x 9 inch (22 cm) round cake tins.

To prepare the tins, grease the base and sides with butter then line each base with baking paper, and get your kids to coat the sides with a sprinkling of flour. We did this by dusting some flour on then rotating each tin and letting the flour fall round and coat the sides. Tip our any excess.

Make the cake batter

Mix the wet ingredients together

Get your kids to measure the butter and sugar out and add them to a large mixing bowl or freestanding mixer. If the butter isn’t already soft, pop it in the microwave for a few seconds so it’s easier to mix.

Whisk the butter and sugar together until it is light and fluffy.

Add the eggs

If your kids are able to, get them to break the eggs into a small bowl, then add them one at a time to the butter/sugar mixture, mixing in between each addition.

I normally separate eggs myself, but Hannah wanted to try herself today and as it wouldn’t really affect the end result if egg white got in the cake I let her. To separate the eggs, we cracked them and then tipped the egg from one half of the shell to the other letting the egg white drop into a small bowl. Once you’ve done that I few times you should be left just with the yolk.

 

Add the egg yolk to your mixing bowl along with the vanilla extract and give it another mix.

Mix the dry ingredients together

Get your kids to measure the flour into a small bowl, then add the baking powder and salt. If your kids are old enough and have a steady hand, they could do this themselves, otherwise you can hold the spoon while they level off the powder with their finger before you add it to the bowl.

Add the dry ingredients to the wet ones

Measure the milk out into a jug. The easiest way of doing this is using the ml settings of digital scales if you have them.

Get your kids to help add 1/3 of the flour mixture to your mixing bowl with the butter/sugar. If you can face the mess, sifting the flour in will help your cake be extra light and fluffy. Mix it on a low speed until it just comes together. Now, get your kids to pour in around half the milk and mix it together again.

Repeat these steps, adding another third of the flour, the rest of the milk then the final 1/3 of flour, mixing carefully in between each addition and scraping down the side of your mixing bowl if you need to.

Bake the strawberry cake

Divide the mixture equally between each tin and use a spatula to spread the batter so it’s nice and level.

 

Bake your cakes in the oven for around 30 minutes. You might need to swap them around our oven half way through to make sure they cook evenly. The cakes are ready when they’ve turned a nice golden brown and a skewer poked in the middle comes out clean.

Remove the cakes from the oven then leave them to cool for a few minutes before removing them from their tins and leave them to cool on a wire rack completely.

Make the strawberry cream frosting

Prepare strawberries

Strawberries are a great fruit for letting little kids practice their chopping skills so give your kids a knife (doesn’t need to be sharp) and get them to hull them and chop them into small pieces. I let the kids get on with this, and just helped them at the end cut up any of the pieces that were too big. Set them aside for now.

Get your kids to pour the double cream into a mixing bowl. Whip it until with a hand held whisk or the whisk attachment of your freestanding mixer until it forms soft peaks. You might need to scrape down the sides a few times to make sure the bottom is getting mixed in properly.

Measure the icing sugar out, then add around a third to your whipped cream. Whip it some more until it forms stiff peaks. It needs to be quite stiff so it isn’t too runny on your cake.

Set aside.

Now, get your kids to add the cream cheese to your mixing bowl or freestanding mixer. Using beaters, or the k paddle attachment of your mixer, beat the cream cheese until it is soft, smooth and fluffly. Add the remaining icing sugar you measured out earlier as well as the vanilla extract and mix it in well. Add the chopped strawberries to the cream cheese mixture and stir them through.

Finally, add the whipped cream into the cream cheese and fold it in carefully with a metal spoon until it is well combined.

Decorate the strawberry cake.

Lay your cake on a plate or tray and, using a palette knife if you have one (or a regular butter knife if you don’t), spread some strawberry frosting on top. Add another cake, then some more strawberry frosting, then the last cake.

Now, dollop some strawberry cream cheese frosting on top and let your kids have a go spreading it out around the top and around the sides. We found it easiest to have one person holding the pallette knife and the other turning the cake around to smooth the frosting down.

Don’t worry if it doesn’t look perfect, it’ll taste great, and that’s part of the fun of cooking with kids.

Serve and enjoy!

Strawberry cake

The perfect strawberry cake - a light fluffy sponge, with fresh strawberries and a slightly sweetened cream cheese frosting.
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Afternoon tea
Cuisine: British
Keyword: cake, strawberry
Servings: 12
Author: cookingwithmykids

Ingredients

  • 315 g plain flour
  • 60 g corn flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 225 g (1 cup) butter, softened
  • 390 g (1 ¾ cups) granulated sugar
  • 3 eggs large
  • 2 egg yolks
  • 295 ml (1 ¼ cups) milk
  • 2 tsp vanilla

For the strawberry cream cheese cream frosting

  • 3 cups double heavy cream
  • 1 cup 125g icing (powdered) sugar,
  • 8 oz cream cheese left at room temperature until partially softened (about 30 minutes)
  • 1/2 tsp vanilla extract
  • 1 1/2 lbs strawberries hulled then sliced into pieces slightly under 1/2-inch
  • Strawberries for decorating optional

Instructions

Preheat your oven to 175C/160C Fan/350F and prepare 3 x 9 inch (22 cm) round cake tins.

  • To prepare the tins, grease the base and sides with butter then line each base with baking paper, and coat the sides with a sprinkling of flour.

Make the cake batter

    Mix the wet ingredients together

    • Measure the butter and sugar out and add them to a large mixing bowl or freestanding mixer.
    • Whisk the butter and sugar together until it is light and fluffy.

    Add the eggs

    • Break the eggs into a small bowl, then add them one at a time to the butter/sugar mixture, mixing in between each addition.
    • Add the egg yolk to your mixing bowl along with the vanilla extract and give it another mix.

    Mix the dry ingredients together

    • Measure the flour into a small bowl, then add the baking powder and salt.

    Add the dry ingredients to the wet ones

    • Measure the milk out into a jug.
    • Add 1/3 of the flour mixture to your mixing bowl with the butter/sugar. Mix it on a low speed until it just comes together. Now, pour in around half the milk and mix it together again.
    • Repeat these steps, adding another third of the flour, the rest of the milk then the final 1/3 of flour, mixing carefully in between each addition and scraping down the side of your mixing bowl if you need to.

    Bake the strawberry cake

    • Divide the mixture equally between each tin and use a spatula to spread the batter so it's nice and level.
    • Bake your cakes in the oven for around 30 minutes. You might need to swap them around our oven half way through to make sure they cook evenly. The cakes are ready when they've turned a nice golden brown and a skewer poked in the middle comes out clean.
    • Remove the cakes from the oven then leave them to cool for a few minutes before removing them from their tins and leave them to cool on a wire rack completely.

    Make the strawberry cream frosting

      Prepare strawberries

      • Hull the strawberries and cut them into small pieces. Set them aside for now.
      • Pour the double cream into a mixing bowl. Whip it until with a hand held whisk or the whisk attachment of your freestanding mixer until it forms soft peaks. You might need to scrape down the sides a few times to make sure the bottom is getting mixed in properly.
      • Measure the icing sugar out, then add around a third to your whipped cream. Whip it some more until it forms stiff peaks. It needs to be quite stiff so it isn't too runny on your cake.
      • Set aside.
      • Now, add the cream cheese to a mixing bowl or freestanding mixer. Using beaters, or the k paddle attachment of your mixer, beat the cream cheese until it is soft, smooth and fluffly.
      • Add the remaining icing sugar you measured out earlier as well as the vanilla extract and mix it in well.
      • Add the chopped strawberries to the cream cheese mixture and stir them through.
      • Finally, add the whipped cream into the cream cheese and fold it in carefully with a metal spoon until it is well combined.

      Decorate the strawberry cake.

      • Lay your cake on a plate or tray and, using a palette knife if you have one (or a regular butter knife if you don't), spread some strawberry frosting on top. Add another cake, then some more strawberry frosting, then the last cake.
      • Now, dollop some strawberry cream cheese frosting on top and let your kids have a go spreading it out around the top and around the sides.

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