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This strawberry cake frosting oozes a fresh strawberry taste. Very sweet and decadent.
Ingredients
Makes 8 servings
- 1 punnet strawberries
- 2 tbsp caster sugar
- juice of 1 lemon
- 1 oz butter
- icing sugar (lots)
- pink food colouring (optional)
- 150ml double cream
Preparation
First you need to make some 'essence of strawberries'. To do this, hull and roughly chop all your strawberries. Sprinkle on 2 tbsp caster sugar and squeeze on the juice of a lemon. Gently toss the lemon juice and sugar through the strawberries and leave for at least an hour, preferably over night.
Once the strawberries have macerated they will produce a pink sweet strawberry syrup.
Spoon 3 tbsp of syrup into a mixing bowl, add 3 tbsp icing sugar and add the butter at room temperature. Cream together until you get a smooth paste. Add more icing sugar now (about another 3 tbsp?) and mix again. Now add 150ml double cream and cream until it makes soft peaks (an electric mixer is recommended here). If you want it to be pinker than a very pale pink I would recommend adding a few drops of pink food colouring and stir again.
Smooth over a traditional victoria sponge cake filled with whipped cream and strawberry jam and top with fresh real strawberries just before serving for an extra strawberry hit.
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