What better way to celebrate the Queen’s 90th birthday than with a Victoria Sponge cake, brimming with fresh cream and strawberries of course. Traditionally the cake would have been filled with raspberry or strawberry jam but you cannot beat the taste of the light sponge with the addition of cream and berries. This would make a great cake for all the picnics and street parties taking place this month.
Last week we celebrated the virtues of strawberries and a few of our favourite posts, so this month we would love you to share your favourite strawberry recipes with us, but firstly…
Victoria Sponge recipe
Ingredients
- 225g very soft unsalted butter
- 225g caster sugar
- 4 large eggs beaten
- 225g self raising flour
- 1 tsp baking powder
- 3 tbsp milk
For the filling:
- 4 tbsp strawberry jam
- 250g strawberries, stalked removed and halved if they are very large
- 125ml double cream
Method
- Pre-heat the oven to 190C/fan 170C/gas 5.
- Grease and line two 21cm sandwich tins.
- Put all the cake ingredients into a large bowl and beat until smooth.
- Divide the mixture between the two tins and bake in the oven for 20-25 mins. Use a skewer to check the cake is cooked but it should be golden and springy to the touch.
- Leave to cool for 5 mins and then turn out to cool completely on a wire rack.
- Whip the cream until thick and holding soft peaks.
- Put one cake on a plate and spread with the jam. Dollop the cream on top of the jam and smooth to about 1cm away from the edge of the cake and then place the strawberries on top.
- Put the other cake on top and finish off with a dusting of icing sugar or caster sugar.
- Enjoy!
Thank you to everyone who added their Jersey Royal potato recipes to last month’s link up. This month we want you to add your favourite strawberry recipes to our link up and we will share as many as we can on our social channels.
