Strawberries and Cream Sandwich recipe

Strawberries and Cream  Sandwich

Ingredients

Serves: 8

For the cake:

175g (6 oz) butter

175g (6 oz) caster sugar

3 eggs

175g (6 oz) self-raising flour

For the filling and topping:

1 (284ml) carton double cream, whipped

1 punnet of strawberries, hulled and halved or slice

Direction 

1. Grease and line two 20cm (8 in) sandwich tins and preheat your oven to 180 C / Gas mark 4.

2. Cream the butter with the sugar until soft and light. Beat in the eggs one at a time, adding 1 tablespoon of flour with each. Fold in the remaining flour.

3. Spoon the mixture evenly into both tins, smoothing the tops. Place in the oven for 18 to 20 mins, or until no impression is left when you press the centre of the sponges gently but firmly. Allow to cool in the tins for 2 minutes, then turn out on to a wire cooling rack.

4. When the cakes are cool, spoon 3/4 of the whipped double cream on top of one cake and top with the majority of the strawberries. Place the other cake on top, and smooth the remaining cream on top, and sprinkle with the remaining strawberries. Serve cool or as you desired.....

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