Mother’s Day Strawberry and Irish Cream Liqueur Cake

Mothers Day Strawberry and Irish Cream Liquer Cake
Cook Time: 25 - 30 Minutes

What you need

  • 275g/10oz Odlums Self Raising Flour
  • 225g/8oz Butter/Margarine (room temperature)
  • 225g/8oz Shamrock Golden Caster Sugar
  • 4 Eggs
  • 2 tablespoons Irish Cream Liqueur Cake

Icing/Filling

  • 225g/8oz Icing Sugar, sieved
  • 75g/3oz Butter (room temperature)
  • 2 tablespoons Irish Cream

To Decorate

  • 25g/1oz White Chocolate, melted
  • Strawberries, halved and dipped in white chocolate

Recipe Steps

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

To Decorate

  1. Beat all the icing/filling ingredients together until smooth.
  2. Sandwich the two cakes with half the filling and spread remaining on the top of the cake.
  3. Decorate with the strawberries.