Victoria Sponge with Strawberries
Victoria Sponge with Strawberries
A wonderful cake to cook in the summer, autumn, winter, any time of year really! Especially wonderful in Strawberry Season! Serve as is, or with extra berries, cream or ice cream.
Ingredients:
335 g self-raising flour
335 g unsalted butter softened
335 g golden caster sugar
3 tsp baking powder
6 large eggs
2 lemons grated zest
1 lemon juice
600 ml double cream
500 g fresh strawberries hulled
icing sugar to finish
Method:
Preheat the oven to 180°C / 160° Fan / 350°F / Gas Mark 4.
Line the three cake tins with greaseproof paper.
Beat the butter and caster sugar together until pale and fluffy.
Add the eggs and beat in for 1 min.
Combine the flour, baking powder lemon zest and juice with the wet ingredients and stir in.
If you are using a stand mixer then mix on a medium and do not over mix.
Divide the mixture between the three tins. I use weighing scales at this stage.
Place the tins into the oven and bake for approximately 20 minutes. The sponges should have risen and be golden and you will see they are slightly coming away from the edge.
Remove the tins from the oven and turn the sponges onto a wire rack and leave to cool.
Whilst they are cooling, whip the double cream so that it is thick enough to hold its shape.
Slice the strawberries, leaving at least 5 for decoration.
Place a layer of cream onto the cooled sponge and top with sliced strawberries.
Place a small layer of cream onto the underside of the next sponge and place gently onto the layer of cream and strawberries you had just prepared. Did you know this small layer of cream helps the layers stick together?
Repeat by placing a layer of cream and top with sliced strawberries.
Place a small layer of cream on the underside of the final layer and place it carefully on top. Check the layers are even. Push down gently if necessary.
You can top the cake with any leftover cream, strawberries, or icing sugar.
If it is warm then keep it in the refrigerator until you are ready to serve.
Additional Notes:
If you don’t like strawberries, then swap them out for 500 g of a berry of your choice.
Freezing Notes:
The cake can be frozen without the cream or toppings in labelled and dated containers for 4 months.
Equipment Used:
3 round 20 cm cake tins
KitchenAid Stand Mixer
Spoon
Weighing Scales
Large Bowl.
Recipe credit: Save Money, Freeze Food.
