White Christmas frosted strawberry cake

This festive strawberry cake is one of the simplest I know – everything goes in the bowl and you mix it all together.

Frosted strawberry cake. Picture: Guy Bailey

This festive strawberry cake is one of the simplest I know – everything goes in the bowl and you mix it all together. I like to cover the cake with buttercream icing, but you can dust it with icing sugar if you prefer.

Frosted strawberry cake

250g unsalted butter, softened

250g (1 cup) caster sugar

4 free-range eggs, lightly beaten

1 teaspoon vanilla extract

250g self-raising flour, sifted

Pinch salt

½ teaspoon baking powder

2 tablespoons ground almonds

Syrup

Juice and zest 1 large orange

100g caster sugar

2 tablespoons orange liqueur

Filling

300ml double cream

100ml ready-made custard

2 tablespoons icing sugar

1 teaspoon vanilla extract

150g strawberries, hulled

½ cup strawberry jam

Buttercream icing

150g butter

350g icing sugar

1-2 tablespoons milk

Preheat oven to 180°C. Grease and line two 18cm round cake tins. Put all cake ingredients in a large bowl and beat until just combined. Divide between tins and bake for 20-30 minutes or until risen, golden and firm to the touch. Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.

To make syrup, put juice, zest and sugar in a pan and bring to the boil, stirring; simmer for 2 minutes, remove from heat and stir in liqueur. Using a large knife, cut each cake in half horizontally. Brush cut sides with plenty of syrup.

When ready to assemble, whisk cream, custard, icing sugar and vanilla extract until just firm; chop strawberries and fold through. Place one layer of sponge on a serving plate and spread with some strawberry jam then a third of the cream filling. Repeat, finishing with a sponge layer (cut side down).

To make buttercream, beat butter until soft. Add half the icing sugar and beat until smooth. Add remaining icing sugar and one tablespoon of milk and beat until creamy and smooth. Beat in extra milk, if necessary, to loosen it up. Spread over cake. Serves 8

And to drink … Sweet sparkling: Yarrabank Crème de Cuvée ($30)

Drink matches Max Allen

For a full archive of David Herbert’s recipes, go to theaustralian.com.au/life/food-wine/recipes