Recipes adapted from Saveur, Issue No. 84
- 3⁄4 pound plus 1 tablespoon salted European-style high-fat butter, softened (I use unsalted Kerrygold)
- 3 cups plus 1 tablespoon self-rising cake flour
- 1 1⁄2 cups granulated sugar
- 4 eggs
- 1 1⁄4 cups double Devon cream
- 3⁄4 cup high-quality strawberry jam, homemade if possible
- 1 pint of strawberries, sliced in half
- 1 pint of heavy cream
- 1 teaspoon vanilla
- Preheat oven to 360º. Grease two 2-inch deep, 8-inch round cake pans with ½ tablespoon butter each. Dust each with ½ tablespoon flour; set aside.
- Beat remaining butter in a large bowl with an electric mixer on high speed for 5 minutes.
- Add granulated sugar and beat until light and fluffy.
- Combine eggs and 6 tablespoons water in another bowl.
- Add half the egg mixture and half the flour to the butter-sugar mixture. Beat well for 1-2 minutes. Add remaining egg mixture and flour; beat batter for 5 minutes.
- Divide batter between prepared pans.
- Bake until a toothpick inserted in center of cakes comes out clean, 35-40 minutes.
- Invert cakes onto a rack, remove pans, and let cool completely.
- Beat Devon cream in a medium bowl until stiff.
- Put 1 cooled cake layer on a cake plate, spread top with half the jam, then cover jam with the cream. Spread top of remaining cooled cake layer with remaining jam and place it, jam side down, on top of cream.
- Whip heavy cream until just slightly stiff. Stir in vanilla and sweeten with additional sugar, if desired, to taste.
- Generously slather top of cake with whipped cream.
- Top with a crown of strawberries for your summer birthday princess, or for a luxurious afternoon tea.