Tuesday, 4 June 2013

Strawberry and Cream Butterfly Cakes

Bit of a retro baking post this one with the Classic Butterfly cake and the beautiful British Strawberry.

I'm sure most of us at one time in our younger days have stood on a chair to reach the counter, covered in flour, whilst painstakingly cutting out the middle dome of cake from little fairy cakes in order to fill it with some random jam and tooth achingly sweet buttercream before placing the little halved dome back on to make 'wings'.

A classic bake for kids if ever there was one, or for grown up kids for that matter...

Being a little bored and in a cakey but lazy mood I did originally plan to make a few simple cakes to have with some strawberries, which are beautiful at the moment, but as ever I couldn't stop there. So with the addition of a little cream  and some icing sugar I relived a small moment of childhood and made these little strawberries and cream butterfly cakes.

Ingredients (makes 5, scale up as required)
1 egg
50g self raising flour
50g butter
50g caster sugar

5-6 strawberries, chopped into little pieces
50ml double cream
Icing sugar to dust

In a bowl, beat the egg, sugar, flour and butter together until smooth and drops off a spoon easily.
Fill 5 cake cases to just below the brim and place in a preheated oven at 180C/160C(Fan) for 15- 20 minutes until nicely golden on top.

Leave to cool whilst preparing your strawberries and whipping the cream until thick.
Cut out a small cone shape out of the middle of the cake and set aside, fill the hole with strawberries and cream.
Half the little dome and place back on the top of the cake with the two flat sides facing each other.
dust with icing sugar and enjoy.


1 comment:

  1. These look wonderful and a nice glass of Pimms would be the perfect compliment :)