Prep 20 mins
Cook 30 mins
This is a real summer treat and a good way of using up slightly bruised or over-ripe strawberries or making just a few go further. It was originally made in the north of England by young girls for their betrotheds, hence the name.
- 1⁄2 lb butter
- 1⁄2 lb caster sugar or 1⁄2 lb superfine sugar
- 4 eggs, beaten
- 3⁄4 lb self-raising flour
- 2 -3 tablespoons milk
- 10 fluid ounces heavy whipping cream
- 1⁄2 lb strawberry
- confectioners' sugar, to decorate
- Pre-heat oven to 190°C/375°F.
- Grease and line the bases of three 7-inch round cake tins.
- Cream the butter and sugar together until pale and fluffy.
- Gradually add the eggs, a little at a time, beating well after each addition.
- Fold in the flour, and then add enough milk to give a soft dropping consistency.
- Divide the mixture evenly between the prepared tins and bake for 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through the cooking.
- Turn out and leave to cool on a wire rack.
- Whip the cream until it just holds its shape.
- Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration.
- Dredge the top with icing sugar and decorate with the reserved strawberries.
It is a good recipe.
This is easily the prettiest cake I have ever made. The only change I made to the recipe was that I had a little extra whipped cream, so I put it on top, too. The flavor is light, freshand just the right level of sweet. Perfect for summer.
This is an awesome recipie. The strawberry farmer on the corner has a few late season berries; tiny, shiny red, sweet and flavorful. We wait all year for his fall berries. This is a wonderful way to use them. I used heavy whipping cream for the double cream and superfine sugar for the caster sugar.