Frosting
4 cups of fresh strawberries
1/2 cup of granulated sugar
1 cup of heavy cream
2 tablespoons of unsalted butter, softened
Cake
2 cups of all-purpose flour
1/4 cup of granulated sugar
3 teaspoons of active dry yeast
1/2 cup of unsalted butter or margarine, cut into small pieces
1 large egg
milk
2 tablespoons of unsalted butter or margarine, melted
Frosting
4 cups of fresh strawberries
1/2 cup of granulated sugar
1 cup of heavy cream
2 tablespoons of unsalted butter, softened
Cake
2 cups of all-purpose flour
1/4 cup of granulated sugar
3 teaspoons of active dry yeast
1/2 cup of unsalted butter or margarine, cut into small pieces
1 large egg
milk
2 tablespoons of unsalted butter or margarine, melted
Wash the strawberries and set aside some for garnish
Remove stems from the rest
Cut the remaining strawberries in half lengthwise
Sprinkle with 1/4 cup of granulated sugar
Mash the other half with a fork and add 1/4 cup of granulated sugar
Preheat oven to 220°F (or 100°C)
Beat heavy cream and confectioners' sugar until stiff peaks form
Chill in refrigerator
Lightly grease a 20cm diameter cake pan
Sift together flour, sugar, and yeast into a bowl
Cut the butter or margarine into small pieces and mix with dry ingredients
Break egg into a cup, add milk to make 3/4 cup, and whisk until smooth
Mix in with fork until well combined
Make a depression in center of dry ingredients and pour in egg mixture
Fold gently to moisten
Place batter into prepared cake pan
Smooth top with spatula
Bake for 25-30 minutes or until golden brown
Release from pan by running knife around edges
Flip over onto wire rack
Split cake in half horizontally with serrated knife
Place bottom of cake on a serving dish, cut side up
Brush with melted butter
Top with mashed strawberries
Place top of cake on and smooth out with spatula
Serve warm or at room temperature.
