Naked Strawberry Layer Cake
This cake uses greek yogurt and rapeseed oil rather than butter and is spread with Stute No Added Sugar Jam and low fat creme fraiche so is healthier all around. It’s a dramatic occasion cake for any celebration.
Serves: 12 - Preparation time: 20 mins - Cooking time: 20 mins
300g self-raising flour 3 tsp baking powder
210g golden caster sugar 3 large eggs
260g greek Yogurt 3 drops vanilla extract
40g butter, melted 1tbsp semi-skimmed milk
3 tbsp rapeseed oil 350ml low fat creme fraiche
9 tbsp Stute no added sugar strawberry jam 400g Strawberries
What to do:
Preheat oven to 180C/160C fan/gas 4. Lightly oil 3 x 18cm sandwich cake tins and line the bottom with greaseproof paper. Tip the flour, baking powder and sugar into a mixing bowl and combine. In a separate bowl beat the eggs, add the yogurt, vanilla, melted butter, milk and oil and stir until smooth. Tip this into the dry mixture and gently fold with a large metal spoon until well combined.
Divide the mixture between the tins and level the tops. Bake for 20 minutes until they’re risen and spring back when you gently press the tops. Let the cakes cool for a few minutes in the tins, then turn them out, peel off the greaseproof paper and leave to cool on a cooling rack till completely cold. While the cakes are cooling, reserve a handful of strawberries for decoration and slice the rest. When you’re ready to fill the cake, upturn one of the layers onto a serving plate or cake stand and spread over ⅓ of the jam. Gently spread ⅓ of the creme fraiche on top of that and lay over ½ of the strawberry slices. Gently place the next cake layer on top and repeat with the jam, creme fraiche and strawberries. Add the final cake, spread with the remaining creme fraiche and pile on the reserved strawberries. Heat the remaining Jam in the microwave for 30 seconds (or in a small saucepan) until its runny then drizzle over the top of the cake.