I often find myself inviting people last minute for afternoon tea, so I always have President unsalted butter in the fridge in case I need to whip up something tasty! My strawberry French cake is a classic I make time and again, but everyone loves it every time! Here I’ve baked the sponge in three small round tins for a celebratory tiered cake but you could bake it in a rectangular tin like this.
I’d love to know, what are your go-to recipes for afternoon tea?
For the cake
- 115g of President unsalted butter
- 250g of caster sugar
- 2 large eggs
- 160g of plain flour
- 100g of crème fraîche
- 1 tsp of vanilla extract
- 1 tsp of baking powder
- 1 pinch of salt
- 2* 400g of fresh strawberries
For the icing
- 150g of President unsalted butter
- 50g of crème fraîche
- 400/500g of icing sugar
- 1/2 tsp of vanilla extract
- 1/2 pinch salt
1* Cream the butter and sugar together with a mixer. Then add the eggs and the vanilla extract and mix well.
2* Add the baking powder and the salt to the flour, and add this to the mixer. Finish with the crème fraîche.
3* Grease and line 2* 8 inches tins or 3 * 6 inches tins with butter and baking paper. Divide the batter.
4* Wash and cut 400g of strawberry and add on top of the batter.
5* Bake for 30 minutes. Cool on a rack fully before icing.
6* To make the icing, cream the butter and half of the sugar for 4 minutes. Then add the cream and the vanilla extract and mix for another minute. Finish with the rest of the sugar.
7* Ice the cake and add extra fresh strawberries in the middle!