This Strawberry Slab Cake is so pretty. The strawberry sponge cake is spread with strawberry jam and filled with whipped cream flavoured with vanilla and rosewater, which is topped with fresh strawberries. The cake is drizzled with icing and crushed freeze-dried raspberries. It’s a perfect cake to impress family and friends, serving 16 it’s big enough to share with a crowd.
Strawberry Slab Cake Recipe
Serves approximately 16
Ingredients:
375g butter, softened
1½ cups caster sugar
5 eggs
3 cups self-raising flour
¾ cup buttermilk
2 tsp rosewater
2 tsp strawberry essence
pink food colouring
¼ cup strawberry jam
250g strawberries, thinly sliced
freeze-dried raspberries, to serve
Rosewater Cream
300ml thickened cream
1 tbsp icing sugar
1 tsp rosewater
1 tsp vanilla bean paste
Glacé Icing
1½ cups icing sugar
1-2 tbsp milk
pink food colouring
Method:
Preheat oven to 180°C. Grease and line two 16cm x 26cm slab pans with baking paper.
Beat butter and sugar together until pale and creamy. Add eggs, one at a time, beating well. Add flour and buttermilk in alternate batches; stir until just combined. Add rosewater, essence and food colouring; stir to combine. Divide evenly among prepared pans.
Bake for 45 minutes or until a skewer comes out clean. Set aside for 5 minutes; turn onto a wire rack to cool.
To make rosewater cream, whisk all ingredients together until soft peaks form.
To make icing, combine icing sugar and enough milk to make a thick paste. Add colouring and stir to combine.
Place one cake on a serving plate. Spread with strawberry jam, top with rosewater cream. Arrange strawberries on top. Place remaining cake on top; drizzle with icing and crushed freeze-dried raspberries. Set aside to set. Cut and serve.
