Elvis Presley's Strawberry Cake

The Original Elvis Presley Family Strawberry Cake

• 4 cups cake flour

• 2 teaspoons baking powder

• pinch salt

• 1 cup milk

• 1 cup mashed strawberries

• 2 eggs

• 5 tablespoons/60g butter, melted

Step 1 - Sift ry ingredients together. Add milk and eggs, strawberries and butter. Beat batter until smooth and thick in texture.

Step 2 - Divide the batter between two greased and floured cake pans. Bake at 350F/180C for 30 minutes or until a skewer inserted comes out clean. Makes two layers.

Please note: there's no sugar stated in this recipe and I did find the cake quite firm in texture.

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Strawberry Layer Cake

An Original Recipe by Not Quite Nigella

• 250 g/8 ozs butter softened

• 2 cups caster or superfine sugar

• 4 eggs, at room temperature

• 2 cups cake flour (sifted twice with baking powder)

• 5 teaspoons baking powder (sifted twice with flour)

• 2/3 cup buttermilk (or regular milk with a tablespoon of lemon juice added)

• 250g/8.83 ozs. fresh strawberries, blended, reserving a few tablespoons for the cake filling

• 600ml pure cream

• 3/4 cup icing sugar, sifted

• 400g/14.1 ozs. fresh strawberries to decorate

Tip: to make 1 cup of cake flour, add two tablespoons cornflour or cornstarch (NOT cornmeal) to a measuring cup and top the rest with all purpose plain flour to make 1 cup total.

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Step 1 - Preheat oven to moderate 180C/350F. Line 2 x 20cm cake tins with parchment on the bottom and sides. Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flour, baking powder, milk strawberries. Divide mixture among the two tins and bake for 30-40 minutes until a skewer inserted in the centre comes out clean.

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Step 2 - While the cake is cooling make the icing. Whisk cream until light and fluffy, gradually beat in icing sugar and whip until you get stiff peaks. Place in fridge. Wash and hull strawberries and slice.

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Step 3 - Once the cakes are completely cooled, trim the tops if you get any peaks on top. Remove the parchment and carefully turn the cakes upside down so that the smoothest side (the base) is facing upwards. Spread the bottom cake with a layer of cream and then a few tablespoons of the reserved strawberry sauce and then some sliced strawberries and then more cream and then place the other cake on top of this, base side up.

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Step 4 - I spread plain whipped cream around the sides and then added a few reserved tablespoons of the blended strawberries to the rest of the whipped cream and spread that on top. Top with the sliced strawberries cut side up and serve.