English North Country Strawberries and Cream Courting Cake

Recipe by French Tart
READY IN: 40mins




  • Pre-heat oven to 180C/350F/gas 4.
  • Grease and line with baking parchment, three 7" or 8" round Victoria sandwich tins.
  • Cream the butter, vanilla extract and sugar together until pale and fluffy - this is very important, it captures air and keeps the cake light and moist!
  • Add the beaten eggs gradually, mixing well each time. Lightly sieve in the flour - again gradually - and then add enough milk to make the cake mixture a dropping consistency.
  • Divide the mixture between the three cake tins - giving them a gentle shake to level them, and bake in the pre-heated oven for about 25 - 30 minutes, or until well risen and a pale golden brown. Turn the cakes out and leave to cool on a wire rack.
  • Whip the cream until thick and holding soft peaks and add the vanilla extract if using.
  • Sandwich the cakes together with the cream and sliced strawberries - reserving at least 8 for the top of the cake.
  • Place the cake on an atractive cake or gateau serving platter/stand and sprinkle the icing sugar over the top of the cake.
  • Decorate with the reserved whole strawberries.
  • N.B. you can also decorate the top of the cake with the whipped cream - but this is not traditional!