• 225 g unsalted butter
  • 225 g Fairtrade golden caster sugar
  • 3 drops vanilla extract
  • 4 free-range eggs
  • 225 g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp semi-skimmed milk

For the filling:

  • 40 g unsalted butter, softened
  • 100 g icing sugar
  • 2 tbsp strawberry jam

To decorate:

  • 3 fresh strawberries, for the icing
  • 125 g icing sugar
  • 1 small handful strawberries, chopped
  • 1 small handful raspberries
  • Sweets such as dolly mixture, jelly beans and white chocolate rainbow drops
  • Birthday candles


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Butter and line the bases of 2 x 20cm sandwich cake tins.

  2. 2

    Put the butter, sugar and vanilla extract into a bowl and beat together with an electric hand mixer until the mixture is pale and fluffy.

  3. 3

    Add the eggs, one at a time, continuing to beat. Sift the flour and baking powder into the bowl and gently fold in using a metal spoon. Mix in the milk until the mixture softens enough to drop easily from the spoon.

  4. 4

    Divide the cake mixture between the tins and bake for 20 minutes or until cooked. Leave to cool in the tins, before turning out onto a wire rack to cool completely.

  5. 5

    To make the filling, beat all the ingredients until combined. Spread over one cake, and top with the other cake.

  6. 6

    To decorate, mash the strawberries in a bowl. Stir in enough icing sugar to make a thick icing. Spread over the cake, then decorate with the fruit, sweets and candles.

Nutritional Details

Each serving provides
  • Energy 2600kj 621kcal 31%
  • Fat 30.4g 43%
  • Saturates 17.1g 86%
  • Sugars 59.7g 66%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1587kj/379kcal

Each serving provides

79.3g carbohydrate 1.6g fibre 6.8g protein

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