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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This is a real summer treat and a good way of using up slightly bruised or over-ripe strawberries or making just a few go further. It was originally made in the north of England by young girls for their betrotheds, hence the name. Ingredients:
1/2 lb butter |
1/2 lb caster sugar or 1/2 lb superfine sugar |
4 eggs, beaten |
3/4 lb self-raising flour |
2 -3 tablespoons milk |
10 fluid ounces heavy whipping cream |
1/2 lb strawberry |
confectioners' sugar, to decorate |
Directions:
1. Pre-heat oven to 190°C/375°F.
2. Grease and line the bases of three 7-inch round cake tins.
3. Cream the butter and sugar together until pale and fluffy.
4. Gradually add the eggs, a little at a time, beating well after each addition.
5. Fold in the flour, and then add enough milk to give a soft dropping consistency.
6. 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.
7. Turn out and leave to cool on a wire rack.
8. Whip the cream until it just holds its shape.
9. Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration.
10. Dredge the top with icing sugar and decorate with the reserved strawberries.
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