Yesterday, I blogged about my top choices for Mothering Sunday gifts, but often one of the very nicest ways you can spoil your Mum is to bake her a lovely cake and have a good long chat over copious amounts of tea.
This Strawberry Milkshake Cake is absolutely perfect for a Mother’s Day treat: it’s one of the prettiest cakes I’ve ever baked, and the delicious flavour sends me right down memory lane to when a strawberry milkshake shared with my Mum was one of my biggest treats. I have many fond memories of a particularly loved American diner in California that we went to sometimes for a burger and shake, and when I was in high-school in Switzerland, a regular after school Friday routine would be to go with my Mum (or sometimes a boyfriend or friend) to our favourite cafe in Nyon, which has the most delicious strawberry frappés anyone has ever tasted.
I’ve adapted the recipe from one in Lisa Faulkner’s new cookbook, Tea & Cake (which is gorgeous and would make a fabulous Mother’s Day gift in itself). Here’s my version:
Strawberry Milkshake Cake
For the cake:
300g butter, softened (plus some extra for greasing)
300g Nesquik strawberry milk powder
300g self-raising flour
4 tablespoons milk
For the icing:
300g butter, softened
500g icing sugar
150g Nesquik strawberry milk powder
Pink food colouring
200g strawberries, sliced (plus extra to scatter on and around the cake, if desired)
1/ Preheat the oven to 180C and grease and line two 8 inch cake tins with greaseproof paper.
2/ Cream the butter and strawberry milk powder together until pink and fluffy.
3/ Add the eggs 1 by 1, alternating with a spoonful of flour, then add the remaining flour and the milk and mix to combine.
4/ Divide the mixture between the two cake tins (you can weigh them to make sure they’re even) and bake in the preheated oven for 30-40 mins, or until a toothpick inserted in the middle comes out clean. Allow the cakes to cool for 10 minutes before turning them out of the tins onto wire racks to cool completely.
5/ While the cakes are cooling, make the icing by creaming the butter and sugar together until light and fluffy, then add 2-3 drops of pink food colouring to turn the icing a pretty pink. Mix the strawberry milk powder with the milk and add it to the icing.
6/ Sandwich the two cakes together with some of the icing and a layer of sliced strawberries, then roughly spread a thin layer of icing on top and around the cake. Place the cake in the fridge for 20 minutes to set the ‘crumb coat,’ then remove and spread the remaining icing onto the cake until it is well covered. Place strawberries on and around the cake to decorate.
7/ Enjoy whilst reminiscing over old photos with your Mum.
I think my Mum is quite happy that this blog means she’s getting to have a few Mother’s Day celebrations in advance of the actual day! I promise I’ll do something nice on March 15th too, Mum!
Are you planning to bake or cook anything to celebrate Mothering Sunday? I’d love to know what if so!
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