Exclusive Recipe by Shane Smith: Mother’s Day Strawberry Cheesecake Loaf

 

 

Mother's Day Strawberry Cheesecake Loaf by Shane SmithMother's Day Strawberry Cheesecake Loaf by Shane Smith
Celebrate Mum with a bake that feels as special as she is. This soft vanilla loaf hides a creamy strawberry cheesecake filling through the centre, and is finished with a layer of fresh strawberries on top. Light, pretty and full of early-summer flavour, it’s a beautiful way to honour mothers and the mother figures we love.

Mother's Day cake - recipe from Shane Smith's book Loaf Tin Bakes

 

SERVES: 8–10
 
PREP: 25 MINS
 
BAKE: 55 MINS

 

Ingredients

 

1. Cake

 
180g unsalted butter, soft
180g caster sugar
3 medium eggs
1 tsp vanilla extract
250g self-raising flour
pinch of salt
3 tbsp (45ml) milk

 

2. Filling

 
225g full-fat soft cream cheese
2 tbsp (20g) icing sugar
1 tsp vanilla extract
100ml double cream
6 fresh strawberries, diced

 

3. Decoration

 
400g fresh strawberries
edible flowers

 

 

Method

 

1. Preheat your oven to 180°C (160°C fan) and line a 2lb loaf tin with parchment or a paper liner.
 
2. For the cake, beat the butter and sugar together in a bowl until pale and soft. Gradually add the eggs, one by one, mixing well after each addition, then stir in the vanilla. Sieve in the flour and salt, fold through, then add the milk and, using a spatula, stir through to loosen the batter.
 
3. Spoon the mixture into the prepared tin and bake for about 55 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
 
4. Leave the cake to rest in the tin for 10 minutes before turning it out onto a wire rack. Remove the paper liner and allow to cool completely.
 
5. Meanwhile, make the cheesecake filling. In a bowl, using a spatula, beat the cream cheese to soften, then mix in the sugar and vanilla. Pour in the double cream and whisk until the mixture thickens, then fold through the diced strawberries. Keep chilled until ready to use.
 
6. To assemble, chill the loaf for 30–60 minutes to firm it up. Using a serrated knife, mark a 6 × 2 inch (15 × 5cm) rectangle on top and cut down 2 inches (5cm) deep. Gently lift out this piece of cake – an offset spatula or spoon can help ease it out cleanly.
 
7. Spoon in the chilled strawberry cheesecake filling. Spread any remaining filling over the top, then decorate with fresh strawberries and a few edible flowers. Serve straight away, or keep chilled and remove from the fridge 10 minutes before serving.
 
Top Tip: The centre piece of sponge removed from the loaf can be kept, as it’s beautiful when used in a seasonal trifle.

 

 

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