Ingredients

The Sponge

6 medium eggs beaten 

200gr golden caster sugar 

200gr soft unsalted butter 

200gr sift self raising flour 

1tsp baking powder 

2tsp of vanilla extract 

 

Strawberry frosting

300gr soft unsalted butter 

150gr melted white chocolate 

600gr sift golden icing sugar 

100gr of fresh ripe strawberries 

1tsp vanilla paste 

 

 

Method

The Sponge

Preheat the oven to 180ºC and butter and line two 20cm sandwich tins. In a large bowl beat all the ingredients together with a wooden spoon till the mixture is smooth and light. Divide the mixture into the 2 tins, level and bake for 20 minutes until a skewer comes out clean. Leave to cool into the tin for 5minutes and then turn on a cooling rack.

 

Strawberry frosting

Beat the sugar and butter together till pale and fluffy. Beat in the melted white chocolate. Remove the stalk from strawberries and cut them in small pieces. Starting at slow speed beat them into the butter mixture with the vanilla paste. Once fully incorporated increase the speed till the mixture is smooth fluffy and a gorgeous pink colour. 

 

To build the cake

Place one of the lovely light sponges on to your cake stand, securing it with a bit of frosting. Using a disposable piping bag pipe the frosting creating some large petal shape bulb going around the sponge. Cover the middle with finely shopped strawberries and fresh mint. Cover with the second sponge making sure to get the base on the top so you get a perfectly level cake. Again pipe the rest of the frosting around the edge and fill the centre with a selection of strawberries dipped in white chocolate and drizzle with dark chocolate. For a celebratory effect sprinkle few flakes of 23c edible gold leaf on the strawberries. Chill and remove from refrigerator 1h before serving so the frosting is nice and soft and serve with rosé sparkling wine.

You know you deserve it...