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.