Ingredients

• 225g (1 1/2 cups) self-raising flour
• 75g (1/2 cup) plain flour
• 215g (1 cup) caster sugar
• 3 eggs, at room temperature
• 150g unsalted butter, at room temperature
• 160ml (2/3 cup) milk
• 2 teaspoons vanilla extract
• 400g strawberries, hulled and sliced
• Mini meringues, to decorate
• Icing sugar mixture, to dust
• 330g pkt Queen Royal Icing
• Pink food colouring, to tint
• Freeze-dried strawberries, crushed, to decorate

Method

• Step 1 Preheat the oven to 140C/120C fan forced. Line a 6cm-deep, 12 x 27cm (base measurement) loaf pan with baking paper.
• Step 2 Place the flours, sugar, eggs, butter, milk and vanilla in a bowl. Use electric beaters to beat on low speed for 30 seconds. Increase the speed to high and beat for 1-2 minutes or until mixture is thick and butter is incorporated. Spoon into prepared pan and smooth the surface. Bake for 1 hour-1 hour 10 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside for 10 minutes to cool slightly before turning onto a wire rack to cool.
• Step 3 To make icing, beat cream cheese and butter in a bowl until well combined. Add icing sugar and beat until pale and creamy.
• Step 4 Cut cake horizontally into 3 layers. Spread 1 layer with half the cream cheese icing. Top with half the strawberries. Repeat with the remaining icing, strawberries and cake. Chill in fridge for 30 minutes.
• Step 5 Dust meringues with icing sugar. Make royal icing following packet directions (if it’s too stiff to swirl, add 1⁄2 tsp extra water at a time and mix in to loosen slightly). Add a few drops of food colouring. Swirl for a marbled effect. Drizzle icing over cake. Decorate with meringues, crushed freeze-dried strawberry, sugar pearls and fresh flowers.