If you are a fan of strawberry milkshake, then this is the cake for you! I think it makes a fab birthday cake too, decorated with fresh strawberries. The pink milkshake icing tastes so much of my childhood that if I close my eyes and take a great big bite I might as well be back in junior school!
Ingredients
serves 6–8
- 300 g (101⁄2 oz) butter, softened, plus extra for greasing
- 300 g (101⁄2 oz) Nesquik strawberry milk powder
- 4 eggs
- 300 g (101⁄2 oz) self-raising flour
- 4 tablespoons milk
- a little pink or red food colouring
for the icing:
- 300 g (101⁄2 oz) butter, softened
- 500 g (1 lb 2 oz) icing sugar
- pink or red food colouring
- 150 g (5 oz) Nesquik strawberry milk powder
- 50 ml (2 fl oz) milk
Method
- Preheat the oven to 180°C (350°F), gas mark 4, and grease and line two 20 cm (8 inch) cake tins with greaseproof paper.
- Cream the butter and strawberry milk powder together until pink and fluffy. Add the eggs one by one, alternating with a spoonful of flour, then add the remaining flour, milk and as much pink or red food colouring as you need to create a delicious pink batter.
- Divide the mixture between the cake tins and bake in the preheated oven 30–40 minutes, until a skewer inserted into the centre comes away clean. Cool in the tin for 10 minutes then turn out on to a wire rack to cool completely.
- To make the icing, cream the butter and icing sugar together with an electric hand whisk until light and fluffy, then add enough colouring to turn it pink. Mix the strawberry milk powder with the milk and add to the icing. There should be enough to sandwich the cakes together and cover the outside.
