Let them have Strawberry Cake!

Strawberry cake is divine. It can be bought virtually everywhere in Berlin at the moment and always comes the same way:
A crumbly shortcrust-pastry bottom is topped with a soft vanilla sponge and whole strawberries, held together by strawberry jelly. The cake can only be eaten during strawberry season, which is May to July, when the fruits are perfectly ripe and fragrant. It should always be bought from a bakery that makes its own cakes, watching the queues in front of bakeries, as always, is a good indicator for quality goods.

If it tickles your fancy, you can make your own strawberry cake, which you can then gobble down with pints of chocolate milk or Fanta – children’s birthday party style. Alternatively you can put lashings of whipped cream over it all. Either way, strawberry cake is awesome, here’s the recipe:

The Classic:

You’ll need:

Butter or pastry fat
Vanilla custard powder
powdered sugar
granulated sugar
2 punnets of ripe strawberries
jelly powder
whipping cream

Make a shortcrust pastry bottom of about 9″. This is a precarious affair, so I suggest you check out how its done professionally. Delia’s instructions come in handy here, although a bit long-drawn, this is how you make a perfect short-crust pastry cake bottom:

Delia Smith – How to make shortcrust pastry

1. Make a mixture using equal parts of vanilla custard and whipped cream (about 300 ml each), sweeten with powdered sugar.

2. Add the mixture onto the cooled shortcrust pastry, it should be about 1 cm thick.

3. Prepare the strawberries, cut the green part off and leave them whole or cut them into halves.

4. Assemble your strawberries carefully on the cake.

5. Fix a cake ring and pour liquid jelly (Dr. Oetker) over the entire cake, making sure the strawberries are submerged.

6. Leave to set and cool