Makes 8 cakes
Prep time: 20min
I am going to make these at the weekend to for our village's coronation party, who knows I might just get a last minute invitation!
400g butter, softened
225g caster sugar
225g self raising flour
300g icing sugar
½tsp vanilla extract
6tbsp strawberry jam
300ml double or clotted cream
for each cake you will need 4-6 raspberries, 1 strawberry and 4 blueberries
First make the cakes. Place 225g softened butter in a large bowl with the caster sugar and beat together with a wooden spoon or whisk until pale and light. Add the eggs, one at a time, beating well in between. Then add the flour and stir until well combined. Spoon the mixture into an 18cm cake tin lined with baking parchment and cook at 180°C for 30-35min or until the cake is puffed up and golden and a skewer inserted into the centre comes out clean. Set the cake aside to cool for 10min, then turn out onto a wire rack, carefully remove the baking parchment and leave the cake to cool completely.
Meanwhile place the remaining butter in a large bowl, add the sifted icing sugar and slowly beat together until smooth.
When the cake is cool cut in half to make two 18x 9cm cakes, then cut these cakes into 4cm widths, so that you land up with eight 9x4cm cakes.
Cut each cake in half and spread with jam, then sandwich together with the whipped or clotted cream. Spread an even layer of butter cream over the top of each of the cakes and then decorate with the fruit.
Arrange the raspberry halves on the top of the cake in a +, arrange the strawberry slices in a x and then fill in the gaps with the blueberry halves.