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Naked cake with strawberries and cream
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Impressive naked cake with fresh strawberries, jam, cream, white chocolate frosting, and basil sugar - perfect for any special occasion.
Ingredients:
  • 300g unsalted butter, at room temperature
  • 315g (1 1/2 cups) caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 5 eggs, at room temperature
  • 550g (3 2/3 cups) self-raising flour
  • 200g sour cream
  • 185ml (3/4 cup) milk
  • 250g strawberries, hulled, finely chopped
  • 250ml (1 cup) thickened cream, whipped
  • 160g (1/2 cup) strawberry jam
  • Fresh flowers, to decorate
  • Small strawberries and leaves, to decorate
  • 350g unsalted butter, at room temperature
  • 4.40 gm vanilla extract
  • 600g (4 cups) icing sugar mixture, sifted
  • 200g white chocolate, finely chopped
  • 125ml (1/2 cup) thickened cream
  • 25.00 gm liquid glucose
  • Pink gel food colouring, to tint
  • 4 large fresh basil leaves
  • 55g (1/4 cup) caster sugar
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease and line 3 round cake pans measuring 20cm at the base and 5cm deep with baking paper.
  • In a bowl, use electric beaters to cream butter, sugar, vanilla, and a pinch of salt until light and fluffy. Gradually add eggs one at a time, beating well after each addition. Mix in half of the flour and half of the sour cream-milk mixture on low speed until just combined. Repeat with remaining flour and sour cream-milk mixture. Gently fold in chopped strawberries and evenly distribute mixture into the prepared pans, smoothing the top.
  • Bake for 38-45 minutes or until a skewer inserted in the centers of the cakes comes out clean. Let them cool in the pans for 15 minutes before transferring them to wire racks to cool completely.
  • In a bowl, use electric beaters to whip the butter and vanilla until pale and creamy. Slowly mix in the sugar until smooth. Transfer half of the frosting into a piping bag with a 1.5cm plain nozzle.
  • Lay the first cake on a serving plate. Create a generous border of frosting around the edge. Fill the middle with half of the whipped cream, add indents with a spoon, and place half of the jam. Add the next cake and repeat the border of frosting, remaining cream, and jam. Place the last cake on top. Frost the top and sides of the cake, smoothing it with a palette knife. Chill in the fridge for 1 hour.
  • In a microwave-safe bowl, combine chocolate, cream, and glucose. Microwave on medium heat, stirring every 30 seconds until smooth. Add pink coloring, then let it cool slightly while stirring occasionally. Spread the mixture on top of the cake to let it drip down the sides. Allow it to set before serving.
  • To make the basil sugar, combine basil with 1 tablespoon of sugar in a mortar. Crush thoroughly with a pestle until fine. Mix in the rest of the sugar, then strain through a coarse sieve to remove any solids.
  • Garnish the cake with fresh flowers, strawberries, and leaves before sprinkling with basil sugar.

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