Strawberry & Cream Gateaux

Serves 10


  • 125g soft Irish butter 
  • 125g caster sugar 
  • 2 medium Bord Bia free range eggs 
  • Dash vanilla 
  • 1 tbsp lemon zest
  • 125g self-raising flour 
  • 4 tbsp strawberry jam


  • 10-12 strawberries, halved for lining the rim of the tin
  • 500ml double cream
  • 2 tbsp icing sugar 
  • 6 strawberries chopped 
  • Dash vanilla 


  • 500g Strawberries on top of the cake.


  • Preheat your oven to 180C/160C fan.
  • Line the base of a 8” round loose bottom cake tin with parchment and grease and dust the base and sides.
  • For the sponge, in your mixer, add all the ingredients and mix together until a smooth batter is reached.
  • Spoon this into your prepared tin and pop into the oven and bake for 25-30 minutes until golden brown.
  • Remove from the oven, allow to cool in the tin slightly and then remove and place on a wire rack to cool completely.
  • Give the cake tin a clean and line the base with parchment paper and place a layer of clingfilm around the inside. This will stop the strawberries from sticking. Set aside.
  • Cut the sponge in half and place one in the base of the tin and spread on strawberry jam.
  • Cut the 10-12 strawberries in half and arrange around the tin, pressing against the tin to help it stick.
  • For the filling, whisk the double cream, icing sugar, vanilla and whisk until thick.
  • Add the 6 diced strawberries and fold through.
  • Spoon this into the cake tin and finish with the remaining sponge half.
  • Chill this preferably overnight.
  • To serve, carefully remove from the tin and top with fresh strawberries.
  • Enjoy!

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