Butter Cake
Unsalted butter, for greasing
Plain (all-purpose) flour, for dusting
188 g (1½ cups) plain (all-purpose) flour
1½ teaspoons baking powder
¼ teaspoon salt
125 g (½ cup + 1 tablespoon) unsalted butter, room temperature
113 g (½ cup) caster (superfine granules) sugar
1 teaspoon pure vanilla extract
2 large eggs plus 2 large egg yolks
125 ml (½ cup) whole milk
Preheat oven to 180° C (350° F). Using a small pastry brush, butter bottom and sides of a 20-cm (8-inch) round cake tin. Line bottom of tin with non-stick baking paper; butter paper and then flour bottom and sides of tin.
Using a fine mesh sieve, sift the flour, baking powder and salt into a medium-sized bowl.
Whisk to well combine, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla on high speed until light and fluffy.
Add the eggs and yolks, one-at-a-time, beating well after each addition.
Reduce the stand mixer speed to low, add the flour mixture in thirds, alternating with the milk in 2 additions, beginning with the flour and ending with the flour; beat until just combined (do not over-mix).
Pour batter into prepared cake tin. Using a small offset spatula spread the batter evenly.
Bake, rotating tin halfway through baking, until a cake tester inserted in the centre of the cake comes out clean, 30 to 35 minutes.
Transfer to a wire rack; let cool in tin for 10 minutes. Remove cake from tin and return to wire rack to cool completely.
Strawberry Cream Topping
565 g (1¼ pounds or 20 ounces) fresh strawberries, hulled and thinly sliced
113 g (½ cup) caster (superfine granules) sugar, divided355 ml (1½ cups) heavy cream, 35%, cold
1 teaspoon unflavoured gelatin
In a medium-sized bowl, stir together the strawberries and 56.25 g (¼-cup) sugar; set aside.
Place two tablespoons cold water into a small-sized saucepan and sprinkle with gelatin; let soften 5 minutes. Place saucepan over low heat, and stir until the gelatin is dissolved. Remove from heat and let cool.
In the bowl of an electric stand mixer fitted with the whip attachment, whisk the heavy cream and the remaining 56.25 g (¼-cup) sugar until very soft peaks form.
Continue to whisk, and gradually add the gelatin mixture; beat until soft peaks form.
Assembling Strawberry and Cream Cake
Using a serrated knife, cut cake in half horizontally.
Place bottom half, cut side up, on a cake stand or plate.
Drizzle the juice from the berries onto the cake.
Evenly arrange half of the strawberries over the bottom cake layer. Refrigerate the remaining berries.
Top the strawberry layer with half of the whipped cream, leaving a 2.5-cm (1-inch) border.
Place the top half of the cake, cut side down, onto the layer of strawberries and cream.
Top the cake with the remaining whipped cream, leaving a 2.5-cm (1-inch) border.
Refrigerate the cake, at least 1 hour (preferably up to 1 day).
Just before serving top the cake with the remaining chilled strawberries.
Source: http://gracessweetlife.com/2011/04/strawberry-and-cream-cake/
