Zahra Tayeb’s Strawberry Cake

This homemade vanilla sponge topped with strawberry frosting is full of sweet, fresh strawberry flavour.

Written by The Sette October 11, 2020

Preparation time: 20 minutes | cooking time: 40 minutes | serves 6

Vanilla Sponge

  • 175g unsalted butter (softened to room temperature)
  • 150g caster sugar
  • 3 large eggs (at room temperature)
  • 175g gluten-free self-raising flour, sifted
  • 1tsp gluten-free baking powder
  • 1tsp vanilla extract
  • Pinch of salt

Method

  1. Preheat the oven to 180°C. Butter and flour a 6in round cake tin and cut a piece of non-stick parchment paper to fit the base of the tin. 
  2. Cream the butter and sugar together in a large mixing bowl and whisk together, or if using a stand mixer fitted with a paddle attachment, beat on speed 2 for a minute or until just combined. Do not overmix. 
  3. Gradually add in one egg at a time, making sure each egg is properly combined after each addition. 
  4. Add the vanilla extract 
  5. Add in the dry ingredients until just combined. Do not overmix. 
  6. Pour or spoon batter mixture evenly into the tin, smooth the top and bake in the oven for about 35-40 minutes. To test whether the cake is cooked, insert a toothpick into the center of the cake. If it comes out clean, it is ready. 
  7. Allow the cake to sit in the tin for 5-10 minutes, then gently turn the cake out onto a wire rack to cool. 

Strawberry Frosting

  • 200g butter (softened to room temperature
  • 400g powdered sugar
  • 1tsp vanilla extract
  • 70g (1/2 cup) of puréed strawberries
  • Pinch of salt

Method

  1. Heat the pureed strawberries over low-medium heat until you’re left with a ¼ cup or a little over. *Do not add anything to the puree or reduced puree – it is just pure strawberries. 
  2. Set aside and allow the puree to cool completely to room temperature. 
  3. Mix the butter and powdered sugar until combined and creamy. 
  4. Add vanilla extract. 
  5. Add the reduced strawberry puree until just combined. Do not overmix. 
  6. Once the cakes have fully cooled to room temperature, cover the top of the cake with the strawberry frosting to your desired design. I use a palette knife to create a smooth effect. 
  7. Serve and enjoy!