Ingredients :
For the cake:
175g unsalted butter
175g self-raising flour, plus more for dusting
1tsp baking powder
175g caster sugar
three medium eggs
2tbsp entire milk
100g brightly coloured sprinkles, plus 200g to beautify
For the frosting:
75g strawberries
225g unsalted butter
375g icing sugar
Method :
1. Heat the oven to 180C, gas 4. Grease and line 2x18cm tins and dust the perimeters with flour, putting off any extra.
2. Put the butter, flour, baking powder, sugar, eggs and milk in a mixer and blend on excessive velocity for 2 minutes. Stir inside the sprinkles by means of hand, then divide among the tins. Bake for 25 mins until simply firm to touch. Leave to cool barely, then transfer to a wire rack to cool absolutely.
3. For the icing, blitz the strawberries in a food processor, then pressure thru a sieve, discarding the pulp. Whisk the butter with half the icing sugar, then whisk within the strawberry juice and relaxation of the sugar. Upload a bit milk if it’s too thick.
4. Sandwich the desserts collectively with ⅓ of the icing and use the relaxation to cowl the cake. Cowl the pinnacle with sprinkles.