Mother's Day - Baileys & Strawberry Sandwich 11.03.15`


275g/10oz Odlums Self Raising Flour

225g/8oz Butter/Margarine (at room temperature)

225g/8oz Caster Sugar

4 Eggs

2 tablespoons Baileys Cream.


225g/8oz Icing Sugar (sieved)

75g/3oz Butter or Margarine (at room temperature)

2 tablespoons Baileys Cream

 For Decoration

Strawberries halved and dipped in25g/1oz melted White Chocolate


  1. Grease and base line 2 x 18cm/7½” sandwich tins.
  2. Pre-heat oven to 180°C/350°F/Gas 4.
  3. Place all the ingredients for the cake: flour, margarine, sugar, eggs and Baileys into a mixing bowl.
  4. Beat all ingredients together until mixture is smooth.
  5. Transfer to the prepared tins and bake for about 25 to 30 minutes.
  6. Cake is baked when top is gently pressed and it springs back.
  7. Remove from tin and cool on a wire tray.


To make icing /filling: Beat all ingredients together until smooth. Sandwich the two cakes with half the filling spread the remaining icing on the top of the cake. Decorate with the strawberries.