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  • 8 free-range eggs
  • 520 g caster sugar
  • 560 g cake flour
  • 2 T baking powder
  • 1 t salt
  • 250 g butter
  • 500 ml milk
  • 2 t vanilla extract
  • 200 g strawberries, hulled and halved
  • 3 T sugar
  • 500 ml double-thick cream
  • 3 T icing sugar

1. Preheat the oven to 180°C.

2. Using an electric hand-mixer, beat the eggs and sugar in a large mixing bowl until pale and fluffy.

3. Sift in the flour, baking powder and salt and mix using a wooden spoon.

4. Melt the butter in the milk, then add to the mixture, along with the vanilla. Mix to form a runny batter.

5. Divide the batter between 2 x 23 cm greased springform baking tins and bake for 30 minutes, or until a skewer inserted comes out clean. Remove from the oven and cool on a wire rack.

6. Combine the strawberries and sugar and allow to stand for 30 minutes.

7. Once the cakes have cooled completely, place one on a cake stand and spread with the double-thick cream. Spoon the strawberries onto the cream and place the second cake on top, creating a sandwich.

8. Dust the cake with sifted icing sugar.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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