I also did a White Chocolate and Strawberry Cake a little while back...made the jam from scratch and everything!
RECIPE
YOU NEED:
2 x 8 inch cake tins (the ones with the push up/removable bottoms are the best.
And remember to set aside at least 5 strawberries to decorate
JAM INGREDIENTS:
400g of fresh strawberries with the stalks/leaves pulled off
250g of Jam sugar (should have Pectin in it, jam sugar usually does)
1 table spoon of lemon juice
The first thing to make is the jam. In a large bowl mash all of the strawberries down to a lumpy pulp. Mix in the jam sugar and the lemon juice then pour into a saucepan and simmer until the sugar has been dissolved. Then put up the heat so it is left to boil until about 220 degrees F or until slightly thicker than when first in the pan. Remember to keep stirring the mixture whilst its simmering and boiling. When finished pour into a bowl and leave to set in the freezer for 10 minutes. After 10 minutes it should come out looking like the same texture as jelly/jell-o. Leave aside at room temperature.
CAKE INGREDIENTS
4 eggs beaten
200g caster sugar
180g butter
400g self-raising flour (or plain flour with 4 teaspoons of baking powder) the flour should be sieved
1 1/2 teaspoon vanilla extract
Preheat oven to 190 degrees C / 375 degrees F / Gas mark 5
Whisk together the butter and sugar until light and creamy. Add in the beaten eggs gradually and the vanilla. The slowly fold in the flour. Divide between the two cake tins and then bake for 20-25 mins until a knife poked into the centres comes out clean. Leave to cool.
WHITE CHOCOLATE ICING
2 x large bars of white chocolate
1 x cup of butter
1 1/2 teaspoon of vanilla extract
1/2 cup of icing sugar
Melt down the chocolate by breaking up pieces in a small bowl and setting into a larger bowl filled with boiling water. When melted take out of the water and cream in the butter, sugar and vanilla. Leave to chill in the refridgerator until ready to ice the cake.
DECORATION
When the cake layers are cool smother on a thick layer of the homemade jam. Remember to keep the jam in the center of the cake as it will spread to the edges once the top layer is place on.
Now use a spatula to scoop up the white chocolate icing and completely cover the cake.
Once iced, slice your saved strawberries in half and push into the icing on the top of the cake lightly. Voila! Yum!
