Mary Berry Strawberry Cake Recipe

This light, fluffy Mary Berry Strawberry Cake is made with self-raising flour, fresh strawberries, and double cream, and ready in 45 minutes. Slicing through the golden sponge reveals a beautiful layer of juicy red berries resting on thick whipped cream. I always bake this when summer fruits are at their absolute peak.

Why This Classic Works

The all-in-one method makes the sponge incredibly straightforward to mix together without overworking the batter. I used to cream the butter and sugar separately, but tossing everything into one bowl truly guarantees a lighter crumb.

Adding baking powder alongside self-raising flour might seem redundant, but it gives the cake that crucial extra lift. It creates the ideal sturdy base to hold the weight of all those fresh strawberries.

Mary Berry Strawberry Cake Ingredients

• • 225g softened butter
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour
  • 2 level tsp baking powder
  • 1 tsp vanilla extract

For the Filling:

• 300ml double cream
• 4 tbsp strawberry jam
• 250g fresh strawberries, sliced
• 1 tbsp icing sugar, for dusting

How To Make Mary Berry Strawberry Cake

1. Prepare The Tins: Preheat your oven to 180°C (160°C Fan). Grease two 20cm round sandwich tins and line the bases with baking paper.
2. Mix The Batter: Place the butter, caster sugar, eggs, flour, baking powder, and vanilla into a large mixing bowl. Beat with an electric mixer until smooth and blended.
3. Bake The Sponges: Divide the mixture evenly between the prepared tins and level the surfaces. Bake for 25 minutes until golden and springing back when pressed lightly.
4. Whip The Cream: While the cakes cool completely on a wire rack, whip the double cream in a bowl until it holds soft peaks.
5. Assemble The Cake: Spread the strawberry jam over the flat side of one sponge. Top with the whipped cream, arrange the sliced strawberries evenly, and place the second sponge on top.

Recipe Tips

• Use soft butter: Baking margarine or very soft room-temperature butter ensures the all-in-one method blends seamlessly without lumps.
• Do not over-whip cream: Stop whipping when the cream reaches soft peaks so it stays smooth and does not turn into butter.
• Cool completely: Never add the cream and strawberries while the sponges are warm, or the filling will melt and slide off.

What To Serve With Strawberry Cake

This cake needs very little accompaniment since it already contains fresh cream and fruit. A pot of English breakfast tea or Earl Grey balances the sweetness perfectly. If you are serving a crowd, offer a small jug of extra pouring cream on the side.

How To Store

Store the assembled cake in an airtight container in the fridge for up to two days. The unfilled sponges can be frozen for up to three months if wrapped tightly in cling film.

FAQs

• Can I use a different type of jam? Yes, raspberry or cherry jam works well if you want a slight tartness to contrast the sweet sponge.
• Why did my cake sink in the middle? Opening the oven door too early causes a sudden drop in temperature, which leads to a sunken center.
• Can I make the sponges ahead of time? You can bake the sponges a day in advance and store them in an airtight container at room temperature before filling.

Nutrition

• Calories: 480 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 120mg
• Sodium: 350mg
• Total Carbohydrate: 52g
• Protein: 6g

Try More Recipes:

• Mary Berry Cappuccino Cake Recipe
• Mary Berry Caramel Cake Recipe
• Mary Berry Lemon Cupcakes Recipe