1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Naked cake with strawberries and cream

  • 1:00 Prep
  • 0:50 Cook
  • 12 Servings


  • 300g unsalted butter, at room temperature
  • 315g (1 1/2 cups) caster sugar
  • 1 Masterfoods Vanilla Bean, split, seeds scraped
  • 5 eggs, at room temperature
  • 550g (3 2/3 cups) self-raising flour
  • 200g sour cream
  • 185ml (3/4 cup) milk
  • 250g strawberries, hulled, finely chopped
  • 250ml (1 cup) thickened cream, whipped
  • 160g (1/2 cup) strawberry jam
  • Fresh flowers, to decorate
  • Small strawberries and leaves, to decorate


  • 350g unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 600g (4 cups) icing sugar mixture, sifted

Chocolate drizzle

  • 200g white chocolate, finely chopped
  • 125ml (1/2 cup) thickened cream
  • 1 tablespoon liquid glucose
  • Pink gel food colouring, to tint

Basil sugar

  • 4 large fresh basil leaves
  • 55g (1/4 cup) caster sugar


  • 1
    Preheat oven to 180C/160C fan forced. Grease the base and side of 3 round 5cm-deep, 20cm (base measurement) cake pans and line with baking paper.
  • 2
    Use electric beaters to beat butter, sugar, vanilla and a pinch of salt in a bowl until pale and creamy. Add the eggs 1 at a time, beating well after each addition. Add half the flour and half the combined sour cream and milk. Beat on low until just combined. Repeat with remaining flour and combined sour cream and milk until just combined. Stir in the chopped strawberries. Divide mixture among the prepared pans. Smooth the surface.
  • 3
    Bake for 38-45 minutes or until a skewer inserted in the centres of the cakes comes out clean. Stand in pans for 15 minutes. Turn onto wire racks to cool completely.
  • 4
    Meanwhile, for the frosting, use electric beaters to beat the butter and vanilla in a bowl until pale and creamy. Gradually add the sugar and beat until smooth and combined. Spoon half the frosting into a piping bag fitted with a 1.5cm plain nozzle.
  • 5
    Place 1 cake on a serving plate. Pipe a high, thick border of frosting around edge of cake. Fill the centre with half the whipped cream. Use the back of a spoon to make indents in the cream and spoon in half the jam. Top with another cake and repeat with another border of frosting, then the remaining cream and jam. Top with the remaining cake. Pipe or spread enough of the remaining frosting to evenly cover the top and the side of the cake. Use a palette knife to smooth over the outside of the cake, allowing some of the side to show through. Place in the fridge for 1 hour to chill.
  • 6
    Meanwhile, for the chocolate drizzle, melt the chocolate, cream and glucose in a heatproof bowl in the microwave on Medium, stirring every 30 seconds, until smooth. Tint with pink colouring. Set aside to cool slightly, stirring often. Spread over the top of the cake and allow to drip down the side. Set aside to set.
  • 7
    For the basil sugar, place basil and 1 tablespoon sugar in a mortar. Pound with a pestle until finely crushed. Stir in remaining sugar. Pass through a coarse sieve and discard solids.
  • 8
    Decorate the cake with fresh flowers, strawberries and leaves. Sprinkle with basil sugar.

Source: taste.com.au


Please enter your comment!
Please enter your name here