2 cups self raising flour
1 ¼ cups caster sugar
½ cup butter or margarine (softened)
¾ cup milk
1 tsp vanilla
1 cup Whipping cream
1 or 2 tbl powdered sugar
1 cup raspberries
½ cup strawberries (sliced)
Preheat the oven to 375 F
Beat the butter and sugar until light and fluffy.
Then add half of the flour to the butter beating well.
Add half the milk and beat well then add the eggs one at a time.
Add the rest of the flour then the remaining milk and the vanilla mixing till smooth.
Fill two greased and floured cake pans half full and bake for 25 to 35 minutes.
When the cake has cooled whip the cream and if desired fold in a small amount of icing sugar. Crush the raspberries with a fork and sweeten with powdered sugar as needed, and place between the two cake rounds. Ice the cake with the whipping cream then place the strawberries gently onto the cream.
cooks notes: it was supposed to be Strawberry Short Cake, as that is what I promised the kids (we were babysitting Frizbe's daughters), but I had three strawberries, and the Co-op had no nice fresh fruit what so ever so I bought some frozen raspberries. As I forgot to actually defrost them slowly I decided they would be the centre layer of the cake and smooshed them with a fork. Yes that is a technical cookery term. I could have used jam but as the cake is already sweet I didn't want the kids to be buzzing about the ceiling. By all accounts the cake was very good. with my 3 little strawberries sliced as thinly as possible on top.