I made this cake for a xmas gathering, and it was perfect, special but light. You could serve it with a strawberry sauce to make it even more special. the recipie originally came from one of Adam Liaw' weekend newspaper page, but I accidently made it a bit differently, and I ran out of plain flour, so I had to improvise. Anyway my was is so easy anyone can do it. So, apologies to Adam.
The cake serves 12 - 14, and if you do not have a large tin, just make 2 and squish them together. The larger the strawberries are, the more impressive it is, but you could easily use raspberries or blackberries. You do need a mixer for this, it is not a cake that can be whipped up by hand. You do need to use the thickened cream that has gelatin in it to ensure the whole thing stays together, and you do need to roll it in cling film and chill it for at least 2 hours. I made it the day before, which turned out perfectly.
You can decorate the cake with sliced strawberries or chocolate shards to make it even more special.
