• Sarah L Samuels

Vanilla and Strawberry Loaf Cake

Perfect for a summers day and after a barbecue this vanilla cake filled with strawberries and cream cheese buttercream is delicious.

It is a light vanilla sponge filled with cream cheese buttercream and strawberries and topped with more buttercream and strawberries!

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To start preheat the oven to 180 degrees centigrade (160 degrees fan). Then line and grease a 2lb loaf tin.

Put all the ingredients into the bowl of a stand mixer and mix until all the ingredients are combined and there are no lumps of Stork visible.

Put the cake mixture into the prepared tin.

Bake for 45-50 minutes or until a skewer comes out clean.

Leave to cool completely.


To make the filling put the butter and sieved icing sugar into a large mixing bowl then whisk until light and fluffy. Add in the cream cheese and mix until totally incorporated.



Put half the buttercream into an icing bag and place in the fridge.

Save 3 strawberries for decoration and cut the rest up into small pieces and place in a small bowl and sprinkle with some sugar.

Take the cooled cake and cut in half horizontally. Pipe the buttercream on the bottom half of the cake and sprinkle on the chopped strawberries.

Place the other half of the cake on top and smooth the buttercream all over the top and decorate with the strawberries set aside.


Ingredients:


225g Stork Margarine

225g Caster sugar

275g Self Raising flour

1 tsp Vanilla bean paste

4 Large eggs

4 Tbsp milk


Icing

125g Soft unsalted butter

250g Sieved Icing sugar

150g Full fat cream cheese


Punnet of Strawberries


Method:

  1. Preheat the oven to 180 degrees centigrade (160 degrees fan).

  2. Line and grease a 2lb loaf tin.

  3. Put all the ingredients into the bowl of a stand mixer.

  4. Mix until all the ingredients are combined and there are no lumps of Stork visible.

  5. Put the cake mixture into the prepared tin and bake for 45-50 minutes or until a skewer comes out clean.

  6. Leave to cool completely.

  7. To make the filling put the butter and sieved icing sugar into a large mixing bowl then whisk until light and fluffy. Add in the cream cheese and mix until totally incorporated.

  8. Put the buttercream into an icing bag and place in the fridge.

  9. Save 3 strawberries for decoration and cut the rest up into small pieces and place in a small bowl and sprinkle with some sugar.

  10. Take the cooled cake and cut in half horizontally. Pipe the buttercream on the bottom half of the cake and sprinkle on the chopped strawberries.

  11. Place the other half of the cake on top and smooth the buttercream all over the top and decorate with the strawberries set aside.

Download recipe

VanillaStrawberryLoafCake
.pdf
Download PDF • 112KB

Sarah’s extra slice…….


The icing nozzle used was a Wilton 2A.


You do not have to pipe the buttercream into the cake you can just spread with knife. It will still taste delicious.


Other fruit such as raspberries can be used instead of strawberries.



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