30th Birthday Cake: Vanilla & Strawberry Cake - Top Layer

Pre-heat the oven to 180C. Grease and line 3 x 15cm round tins.

Beat the butter and sugar together for approx 5 minutes, until the mixture is very light and creamy. Ideally in a stand mixer or using a hand held electric whisk.

Break the eggs into a mug or jug, add the vanilla and beat together with a fork. Gradually add the eggs to the creamed butter and sugar mixture, beating well after each addition and scraping down the side of the bowl as you go. Should the mixture look like it’s curdling, add a spoonful of the flour.

Sift in the flour and fold in until just combined before folding in the milk.

Divide the cake mixture between the prepared tin and level it out with a spatula. Bake for approx 15 minutes or until the cakes are risen and lightly golden brown and a skewer inserted into the centre comes out clean.

Leave to cool slightly in the tins before removing and leaving to cool fully on cooling racks.

While the cakes are cooling make the buttercream. Beat the butter in a stand mixer or with a handheld electric whisk, until soft and pale. Sift the icing sugar into the bowl in batches, beating in each batch until combined. Add the vanilla extract and cream towards the end of adding the icing sugar. Covering the bowl with a tea towel helps to prevent a cloud of sugar escaping during this beating in stage! Beat until smooth, creamy and almost white. I recommend beating for up to 5/10 minutes at full speed to create a really light and fluffy finish. Finally turn the mixer down to slow to beat out any air bubbles and use a hand held spatula to knock out any remaining ones.

Next make the strawberry yogurt and cream filling. Beat the cream and icing sugar together in a bowl until thick to medium peaks have formed. Stir through the yogurt and mix until thickened, before adding and folding through the freeze dried strawberries until everything combined.

When your cakes have fully cooled and ready to assemble, level the tops off if needed with a cake leveller or sharp knife. Make up your milk soak my mixing together the milk and vanilla extract. Prick the top of your cakes with a fork or cocktail stick and paint over the vanilla milk soak to add both extra moistness and flavour to the sponges.

Assemble your cake by placing one layer on to a cake board and placing the board on to a cake turntable. Apply half of the strawberry and cream mix on top and smooth and level off with a small off set spatula. Make a slight hollow in the centre and place some strawberry jam within. Repeat this process on one of your other sponges, before carefully placing on top of the cream and jam topped sponge bottom layer. I find it easier to repeat this process when the sponge isn’t on top of the other to prevent it sliding and moving around. Next place your last layer on top, top side down so you have a flat base on top. Place the cake in the fridge to allow the filling to firm up, before applying your crumb coat of buttercream.

To add your crumb coat, spread a thin layer over the entire cake with an offset spatula, filling in all the cracks and gaps between layers. Smooth it all out with your cake scraper, using the cake turntable to help turn and smooth off the cakes sides and top. It should look like a semi-naked cake that’s level on the sides and top. Return the cake to the fridge for at least an hour to let it firm up a bit before adding your final layer of buttercream.

Once the cake has been fully covered, you can decorate with fresh strawberries, daisies (fresh or sugar paste), biscuit bunting, desiccated coconut grass, sprigs of fresh rosemary and a toy cow, complete with party hat!