Frank's Recipes! Courting Cake

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Courting Cake

225 g butter
225 g caster sugar
4 eggs; beaten
350 g self raising flour
2-3 tablespoons milk
300 ml double cream
225 g strawberries; sliced
icing sugar; to decorate

Yield: 16 slices

Pre-heat oven to 190 C / 375 F / Gas 5. Grease and line the bases of three 18 cm (7 inch) round cake tins. Cream the butter and sugar together until pale and fluffy. Gradually add the eggs, a little at a time, beating well after each addition. Fold in the flour, then add enough milk to give a soft dropping consistency. Divide the mixture evenly between the prepared tins and bake for 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through the cooking. Turn out and leave to cool on a wire rack. Whip the cream until it just holds its shape. Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration. Dredge the top with icing sugar and decorate with the reserved strawberries.