Strawberry & White Chocolate Fudge Cake

This moist and fluffy cake is enveloped in a smooth, velvety white chocolate fudge icing, creating a perfect balance of flavours.

Prep: 20 minutes
Cook: 30 minutes

12

You will need

550g butter
550g castor sugar
2stp vanilla bean paste or extract
350g self-raising flour
6 large eggs
2 tsp baking powder
200ml milk
¼ tsp natural pink food colour
1 Jar of Cartwright Butler strawberry preserve
500g Softened butter
200g icing sugar
200g melted white chocolate
50g White chocolate curls (optional)
Cartwright Butler strawberry cream classic butter fudge
Cartwright Butler strawberry white chocolate nibbles

Method

Step 1

Preheat oven to 160 degrees and line two 9” inch tins with parchment.

Step 2

Cream the butter, sugar and vanilla together.

Step 3

Sieve the flour baking powder into the butter and sugar.

Step 4

Add the eggs and beat all together.

Step 5

Add milk and mix well.

Step 6

Divide half of the batter between the two tins. Add the pick colour to the remaining half mix well. Divide this equally between the two tins, spreading to the edges covering the plain sponge completely.

Step 7

Bake for 30 minutes and allow to cool on a wire rack.

Step 8

Mix the butter icing sugar together until smooth, then stir through the melted chocolate mix to make the icing.

Step 9

Spread 1/2 of the icing on the bottom sponge and spread Cartwright Butler Strawberry Preserve on top.

Step 10

Spread the remaining icing on the top sponge and decorate with white chocolate curls, shaved Cartwright Butler strawberry cream classic butter fudge Cartwright Butler strawberry white chocolate nibbles.