Since we're celebrating Queen Elizabeth's reign this summer, I thought I'd inject a little British summer taste into my recipe, and called it a Jubilee Cake!
Instead of decorating the cake with raspberry preserve and dusting of sugar, I went all out with some fresh strawberries as the cake decorations and a cream cheese frosting - What better than strawberries and cream to cool you down?! :)
* 175g (6oz) of softened butter
* 175g (6oz) caster sugar
* 175g self-raising flour
* 3 beaten eggs
* 3-4 TBS strawberry preserve
* 2 cups vanilla cream cheese frosting and fresh halved strawberries for decoration.
1. Line and grease 2 round cake tins (18 cm (7”).
2. Beat the butter and eggs together until pale and fluffy.
3. Add eggs a little at a time, beating well after each addition.
4. Fold in flour in two batches and divide the mix between the tins. Level the top and bake at 190˚C (375˚F) gas mark 5 for 20 minutes.
5. Test with a skewer in the center - If it comes out clean, the cake is done.
6. Turn out onto a wire rack and cool. When cool, sandwich the cakes together with the preserve and decorate the top with swirls of the frosting.
7. Spread a thin layer of frosting on sides of cake and decorate with halved strawberries and a cake bunting from Bird’s Party.
Cristina Riches aka Bird, is the founder of BirdsParty.com. She's also a creative mom of two, published author, graphic designer, magazine editor and unconditional party lover. Her party ideas have been featured on numerous publications such as Forbes.com, CNN Entertainment, Parenting Magazine and MarthaStewart.com; and she's a regular party contributor to PBS Parents, Yum Food for Kids Magazine, Créative Magazine and HGTV.