My inspiration for this cake started off at Victoria Sponge & my memories of cakes in Enid Blyton novels - a cake that speaks of summer, picnics & friends.
We have been sourcing some extraordinary organic strawberries from Mahabaleshwar this year thanks to Ground Up and we have been busy turning the bounty into a delightfully light & tangy compote. This cake manages to beautifully hero that. The three tiers here are composed of a brown butter sponge that's light & tender but big in flavour, vanilla custard and strawberry compote. Everything gets covered in a light, silky & just sweet enough cream cheese frosting.
We have worked on this for a few weeks now & I am happy to say that we have found a great balance in flavours and textures. It's creamy, buttery & tart, with the cake & cream layers almost equal in proportion. You can enjoy this cake straight from the fridge, although if you let it sit at room temp for 30 mins, it's absolute heaven. Great for celebrations, picnics or simply for folks who quietly chip away at a cream cake by themselves over 3 days (you are my tribe, mind you).