100 gm butter
130 gm sugar
150 gm flour(maida)
1tsp baking powder
1tsp Strawberry essence
1/2 tsp rose pink colour
2 dozens of fresh strawberry.
2 cups Sugar Syrup.(Ref Glossary no 13)
2 cups whipped Cream.
In a broad pan take sugar syrup and soak cleaned strawberrys in it.
Keep aside.Let it stay for an hour atleast.
Grease baking tin with melted butter and flour.dust off extra flour.
Sieve together flour and baking powder thrice.
Cream butter and sugar with electric blender till it becomes light and fluffy.
Add egg one at a time,continue beating.
Add essence and colour.
Start Preheating oven.
Fold in flour.Batter should be of dropping consistency.(when droped from spoon,should fall down smoothly)
Add little milk if required.
Pour into lined/greased baking tin.
Bake at 180 degree C for 40 minutes.
Insert a small knife in center to check if baked properly(knife should come out clean)
Invert on cooling mesh,demould and let it cool.
Remove the strawberrys from the syrup and chop thinly.
Once cooled,slice the cake horizontally into two equal parts.
Place one half of the cake on a plate on the turn table and Using left over sugar syrup ,moisten the cake.
Spread half of the whipped cream over the cake,
top up with chopped strawberrys (keep some aside for decoration) and sandwich with the other half of the cake.
Moisten this cake layer with the remaining sugar syrup.
Spread the remaining of the whipped cream on top and sides.
Decorate sides and top with chopped strawberrys.
Refrigerate for 15 mins before serving.
Cut into pieces and serve.
Store in refrigerator .
Happy Cooking !!!