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


The Sponge

Preheat the oven to 180ºC andbutterand line two20cm sandwich tins.In a large bowl beat all the ingredients together with a woodenspoon till the mixture is smooth and light.Divide the mixture into the 2 tins,level and bake for 20 minutes until askewer comes out clean. Leave to cool into the tin for 5minutesand thenturn 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 fullyincorporated 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 itwith a bit of frosting. Using a disposable piping bag pipe the frostingcreating some large petal shape bulb going around the sponge. Coverthe middle with finely shopped strawberries and fresh mint. Coverwith the second sponge making sure to get the base on the top soyou get a perfectly level cake. Again pipe the rest of the frostingaround the edge andfillthe centre with a selection of strawberriesdipped in white chocolate and drizzle with dark chocolate. For acelebratory effect sprinkle few flakes of 23c edible gold leaf on thestrawberries. Chill andremove from refrigerator 1h before serving so the frosting is niceand soft and serve with rosé sparkling wine.

You know you deserve it…