• 225 GRAM SELF RAISING FLOUR
• 100 GRAM SOFT BUTTER
• 150 GRAM SUGAR
• 5 EGGS
• 1 TSP VANILLA SUGAR
• 1 CUP MILK
• 2/3 CUP EVAPORATED MILK
• 1 CUP SWEETENED CONDENSED MILK
• 1 CUP CREAM

• 150 GRAM FLOUR
• 150 GRAM SUGAR
• 500 GRAM STRAWBERRIES, cleaned and halved
• 4 EGGS
• 2 TBSP CUSTARD POWDER
• 2 CUPS CREAM
• 6 TBSP JAM
• CHOPPED NUTS

Whisk the butter with 100 gram sugar and the vanilla sugar for a few minutes; add the eggs one by one. Add the flour and stir. Pour the batter into a greased baking mild and bake the cake 30 minutes at 180 degrees Celsius. Mix the milks and pour this over the cake, leave it in the fridge for 4 hours. Beat the cream with the remaining sugar and cover the sides and the top of the cake with it.

19 July is Sandinista Day in Nicaragua. On this date in 1979, the Sandinista National Liberation Front took the power after a long revolution and ended the Somoza dynasty. Click on culinary calendar for more links between cooking and history.

Put the eggs and half of the the sugar together and beat this mixture for 5 minutes; add the flour and custard powder and stir carefully. Pour it in a greased cake pan and bake the cake 45 minutes at 160 degrees Celsius. Allow it to cool down and slice it in 2 slices. Whip the cream with the remaining sugar. Cover the bottom slice with jam, distribute half of the strawberries over the jam and cover with some cream. Put the second slice on top, distribute the remaining cream over it and rest of the strawberries. Sprinkle with nuts.

The Worldcook website has more recipes for strawberry cakes and pies, like strawberry cake, strawberry cream pie, strawberry tartlets and millefeuille aux fraises.