Ingredients
Cake
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250g unsalted butter, room temperature
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2 cups (440g) caster sugar
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2 large eggs
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2 1/2 cups (375g) plain flour
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1 tsp baking powder
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½ tsp bicarbonate of soda
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1/4 tsp salt
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1 cup (250ml) buttermilk
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250g fresh or frozen strawberries, thawed, pureed
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2 tsp Queen Strawb’ry & Cream Flavour for Icing
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2 tsp Queen Vanilla Bean Paste
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Queen Hot Pink Food Colour Gel
Buttercream
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250g unsalted butter, room temperature
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3 cups (450g) icing sugar
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3 tsp Queen Strawb’ry & Cream Flavour for Icing
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Queen Hot Pink Food Colour Gel
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Queen Unicorn Confetti sprinkles
Method - Cake
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1
Preheat oven to 170C (fan forced). Grease and line the base of 20 x 30cm baking tin.
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2
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth and lightened in colour, about 5 minutes. Add sugar and beat for another 3 minutes until light and fluffy. Add eggs, one and a time, beating to incorporate.
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3
Combine flour, baking powder, bicarb soda and salt in a bowl. Set aside.
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4
Combine buttermilk, strawberry puree, Strawb'ry & Cream Flavour for Icing, Vanilla Bean Paste and Pink Food Colour Gel in a jug. Set aside.
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5
Add 1/3 of the flour mixture and 1/3 of the buttermilk mixture to mixer, beating until just incorporated. Repeat with the remaining mixture. Pour batter into prepared tray and bake for 45-50 minutes or until an inserted skewer comes out clean. Allow to cool for 15 minutes in tray before moving to a wire rack to cool completely.
Method - Buttercream
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1
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth and lightened in colour. Add icing sugar and beat on low until just combined, increase to high and mix until light & fluffy. Add Strawb’ry & Cream Flavour for Icing and Hot Pink Food Colour, mixing to combine. Spread over cooled cake and top with Unicorn Confetti.
Comments & Reviews
Super sweet but easy and tasty.
Imogen
Hi, has this been tried in a round 20cm tin?
If so how many layers would it do?
Thanks,
Georgia
Georgia
Hi Georgia, we haven’t tested it ourselves but would recommend using 2 x 20cm tins. Cooking time should be the same, but check it at 40 minutes just to be safe. Enjoy 🙂
Queen Fine Foods
How big is the pan needed for this?
Nic
Hi Nic, it’s 20 x 30cm.
Queen Fine Foods
Why do some recipes omit self raising flour, which is readily available, and substitute plain flour and baking powder? Does it change the texture of the cake?
Anne
Hi Anne! Self-raising flour has a specific amount of baking powder in each cup. This doesn’t account for acidic ingredients that change the leavening or different mixing methods that add leavening – such as the creaming method or incorporating whipped egg whites. This can affect the texture of your cake in a negative way, by allowing too much leavening or too little, which can make your baking either too dry or too stodgy. Using plain flour and baking powder allows you to get the recipe “just right” and gives you a lot more control in recipes. Hope that helps 🙂 – The Queen Team
Queen Fine Foods
Hi Queen
I need to bake a couple of sheet cakes for an event, I know you had the strawberry cake as a weekly challenge
But I can’t find the original club email…can I use a standard choc (maybe the melt and mix) and ginger cake recipe or is there something specific about the sheet cake recipie that I need to take into condiseration? Xxx
rachel
Hi Rachel! We haven’t tried it ourselves, but we think a double batch of the Melt & Mix Chocolate cake would work perfectly!
Queen Fine Foods