Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES
The cake
350g butter, softened
2 cups sugar
6 eggs (size 7)
1 tsp vanilla extract
2½ cups flour
3 tsp baking powder
2 tsp thyme leaves
For the syrup
½ cup sugar
6 thyme sprigs
2 chips strawberries
2 cups cream
1 cup yoghurt
extra thyme for garnish
Beat the butter and sugar together until light and fluffy. Add the vanilla extract then eggs one at a time, beating well between each.
Fold in the flour, baking powder and thyme until just combined. Divide the batter between two greased 21cm round tins and then bake at 175°C for 25–35 minutes.
Make the syrup by bringing the sugar, thyme, and half a cup of water to a boil in a small saucepan. Let sit until cool (about 30 minutes). Strain through a fine-mesh sieve into a measuring cup and chill until ready to use.
Assemble the cake:
Brush the top of each cake with 2–3 tbsp syrup each.
Cut half the strawberries into quarters and toss with 1 tbsp syrup in a medium bowl and let sit at least 10 minutes or up to 1 hour.
Meanwhile, whip the cream to soft peaks. Whisk in the yoghurt and 2 tbsp syrup and whip to stiff peaks.
Place 1 cake on the serving plate, top with syrup-macerated strawberries and half of the whipped cream. Place second cake gently on the first. Top with remaining whipped cream. Chill to set, at least 1 hour. Just before serving, arrange remaining strawberries and extra thyme sprigs over cake.
