Ingredients:
- Cake
- ½ cup butter (softened)
- 5/8 cup caster sugar
- 2 eggs
- ½ teaspoon vanilla essence
- 1 cup (plus 1 tablespoon) plain flour
- ½ teaspoon baking powder
- ¼ cup milk (as required)
- 2 tablespoons cocoa powder
- Cream Strawberry Cheese
- 5 fresh strawberries (sliced)
- ½ cup cold mascarpone cheese (can substitute with regular cream cheese)
- ½ cold heavy whipping cream (35-40% butterfat content)
- 2-3 tablespoons granulated white sugar (or to taste)
- ½ teaspoon pure vanilla extract
- Topping Glaze
- 20-25 fresh strawberries (sliced)
- ½ cup sugar
- 2 tablespoons corn starch
- ½ cup water
Directions
Preheat oven to 350° F. Grease and line a 7-8 inch round tin with baking paper.
In a large bowl, beat butter until smooth (for 2-3 minutes). Add the sugar and beat until light and creamy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
Sift the flour and baking powder in a bowl.
Now fold the flour mixture in the butter mixture. Add 2 tablespoons milk and mix until well combined.
Combine cocoa powder with remaining milk in a small bowl.
Divide cake mixture in half and stir cocoa mixture into one half, keeping other half plain. Spoon mixture alternately into prepared tin.
Spread the plain batter at bottom and top, dark in between, and then make zigzags with a knife.
Bake for 30-40 minutes or until a knife inserted into the center comes out clean.
Transfer the cake to a wire rack and let it cool for 5 minutes.
Cream Strawberry Cheese
In a bowl place the mascarpone cheese, heavy cream, sugar and vanilla. Mix with electric mixer until it forms a firm cream.
Topping Glaze
Prepare glaze by cook sugar, cornstarch and water together until the sauce is transparent and thickened.
Assembling the Cake
Remove the cake from the tin and allow to cool.
Spread cream strawberry cheese over cool cake.
Top with sliced strawberries in 2-3 layers. Place some around the cake
Drizzle with glaze and allow to set in fridge for 30 minutes before cutting and serving.