Baker: Gabriella Morelli

Serves: 12-16
Prep time: 45 mins
Bake time: 30 mins
Flour used: Matthews Cotswold Organic Self Raising


  1. Preheat the oven to 180°C/fan 160°C/gas 4.
  2. Grease and line three 6 inch round cake tins.
  3. In the bowl of a stand mixer, add the sugar and butter and mix until nice and fluffy.
  4. Add the eggs, one at a time, and mix.
  5. Add the double cream and vanilla extract and mix until well combined.
  6. Finally fold in the flour.
  7. Divide the mixture between the three tins and bake in the oven for about 30 minutes or until a toothpick inserted in the centre comes out clean.
  8. Turn onto a cooling rack and leave to cool completely.
  9. In the meantime prepare the frosting by simply mixing together the ingredients with a whisk.
  10. Add some blue food colouring to a small amount of frosting. Set aside.
  11. Assemble and decorate the cake. Top each sponge with a layer of frosting and a layer of Tiptree Strawberry Conserve. Cover the top of the cake and sides with more frosting then smooth it out with the help of a spatula.
  12. Use the blue frosting to add some details.
  13. Enjoy!

Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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