Layer Cakes with Strawberry Buttercream
I just adore the strawberry season in summer with ripe fresh juicy berries because it’s such a short season here in the U.K. As a child I can remember it was such a treat when strawberries came into season, I would be found with strawberry sticky fingers as the juices ran down my hand and a twinkle in my eyes as I’d eat them like sweets. Mum would be heard saying, “now don’t you go eating too many or you will have the tummy ache and watch you don’t mark that clean dress you’ve got on!” *giggle*, I now look back on such fond times with a smile.
Oops I think my spoon somehow managed to slip into this cake!*!*
My love of strawberries still remain to this day and when I spotted a lovely recipe on the B.B.C Goodfood web site for layer cakes with strawberry buttercream, I just knew this would be a great bake. The sponge is a genoise sponge where the eggs, sugar and vanilla extract and whipped up to triple in volume before adding a little melted butter and a little flour. The sponge is baked off in a Swiss Roll tin and cut into 6/7cm x 12 circles then cut in half. The buttercream is turned a wonderful shade of pink by adding just 4 (yes 4) chopped strawberries. The little sponge circles are sandwiched together into 4 layers with strawberry buttercream and smothered over the top and sides with the remaining strawberry buttercream. Makes 6 little layer cakes.
If you would like to make these little layer cakes you can find the recipe link here