This Vanilla sheet cake with white chocolate frosting and fresh strawberries is made with a simple buttery, vanilla flavoured sponge. It is so easy to adapt using seasonal fruits and slices into 12 good portions. A tea time treat for everyone during the summer months and Autumnal days or whenever fresh fruits are available.
400gramsfresh strawberries hulled, patted dry and sliced in half lengthways
50gramswhite chocolate chips
2tablespoonstrawberry jam this is for the glaze
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Make the cake
Preheat the oven to 180deg conventional or 160deg fan assisted. Grease and flour a loose bottomed sheet cake tin or traybake 29cm x 19 cm oblong tin or similar. At least 2cm/1inch deep.
Using an electric mixer, beat together the butter and sugar until light and fluffy. This will take only a couple of minutes using an electric mixer. Scrape down the sides of the bowl as you go along.
Gradually add the eggs one at a time, the vanilla extract and a little of the flour. Mix until well combined. Tip: Adding a little flour between each egg will help prevent curdling. Add the remaining flour. Mix together until well combined.
Pour the cake mixture evenly into the prepared tin. Bake for 20-25 mins or until baked and a little golden in colour. Testing the centre of the cake with a skewer until it comes out clean.
Leave in the tin to cool. Tip: If you leave the cake in the tin to cool completely, it will help prevent any frosting from running over the sides when the time comes to add the frosting.
Make the white chocolate frosting.
Melt the chocolate, butter and cream in a heat proof bowl over a pan of simmering water.
Take the bowl off the heat and let it cool a little. Add the icing sugar. Make sure you sieve the icing sugar to avoid adding lumps. Mix until you have a nice smooth, thick but runny consistency.Tip: Transferring the melted mixture into a larger bowl will make it easier to mix in the icing sugar.
Leave the mixture to one side to set to a thick spreading consistency. This may take up to 1 hour.
When your cake has cooled completely, spread the white chocolate frosting evenly over your cake. Decorate with the strawberries.
Make the strawberry glaze
Gently soften the jam in a pan over a medium heat. Coat the strawberries. Avoid getting the jam onto the frosting. Finish off with a scattering of white chocolate chips.
Because of the fresh fruit, you are best keeping it in the fridge. It will keep for a couple of days. Bring back to room temperature before serving.After a few hours, the juice from the fruit and the glaze may begin to seep onto the frosting, making it even more delicious.