Lancashire Courting Cake
A tender, buttery Lancashire shortcake sandwiched with sweet strawberry jam, fresh sliced strawberries, and softly whipped double cream.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •two 20cm round sandwich tins
- •greaseproof paper
- •electric hand whisk
- •mixing bowl
- •wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 30 g
- carbs
- 44 g
- fibre
- 1.5 g
- protein
- 5 g
- calories
- 460 kcal
Instructions
- 1
Heat your fan oven to 160°C and line two 20cm sandwich tins with greaseproof paper.
- 2
Beat the softened butter and caster sugar in a large bowl until pale and fluffy.
- 3
Gradually add the beaten eggs and vanilla extract, whisking well after each addition.
- 4
Sift the plain flour, cornflour, and baking powder into the bowl.
- 5
Fold the dry ingredients gently with a metal spoon until a smooth, thick batter forms.
- 6
Divide the batter evenly between the prepared tins and level the tops gently.
- 7
Bake for 22 to 25 minutes until pale golden and springy to the touch.
- 8
Turn out onto a wire cooling rack and cool completely before assembling.
- 9
Whisk the double cream in a chilled bowl until it holds soft peaks.
- 10
Spread the strawberry jam over one cake layer, then arrange sliced strawberries on top.
- 11
Spoon over the whipped cream, place the second cake on top, and dust with icing sugar.
Chef's tips
Ensure the cake rounds are completely cold before assembling so the fresh cream does not melt. Use sweet, fragrant British strawberries during summer months for the best possible flavour.
Ingredient substitutions
- fresh strawberries → fresh raspberries
- double cream → clotted cream
Storage
Store in an airtight container in the fridge and consume within two days.
Reheating
This cake is best enjoyed chilled or at room temperature and must not be reheated.
Common mistakes to avoid
- •Assembling the cake while the sponges are warm, which melts the whipped cream.
- •Over-whipping the double cream until it turns thick and grainy.
Serving suggestions
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