The month of June, for me conjures up lots of sunny days, long evenings, Pimms, Ascot, Wimbledon, strawberries and eating salads. This year nothing can be further from the truth! I have never had chance to go to Ascot due to work commitments and having children of school age, the same goes for Wimbledon. We have had just a little sun to remind us of what it can look like! My flip flops and summer clothes have gone back in the wardrobe and out have come the wellies and the fleeces! And who wants to eat salads when the weather is so cold and depressing? Comfort food is in, salads are definitely out, out out!
Well, I didn’t want to entirely forget that we are in the month of June! Although as I type on this Sunday evening the sun is finally shining through my lounge window, I still wonder if it will still be there in the morning.
So, it had to be the Strawberry Cake from the second Primrose Bakery Book, a gorgeous pale pink buttercream topped layer cake finished off with whole strawberries. It would be a lovely cake to serve at any occasion but I wanted a slice for us to have for our pudding after our roast chicken.
Here’s how I made it:
While the cakes were baking I made up the vanilla buttercream icing. I personally thought the vanilla extract would make the icing very sweet and sickly. My mum once told me that my Nana used to put lemon juice in her buttercream icing to tone down the sweetness, I decided to try this out. Thankfully I wasn’t too heavy handed with the food paste colouring, I was worried my hand would slip and we would end up with Barbie shocking pink!
Showing a view of the cake cut into with the layers, by this time we had eaten our pudding and the remainder of the cake was ready to be put away in a tin for later on in the week.
If you have an IPhone you can download a Primrose Bakery App which has the Strawberry Cake recipe on it. I followed the recipe from the book but I have just bought the App as it has some useful videos and a couple of recipe variations not in the books.