Springtime is around the corner, and that comes with beautiful colors – not just of flowers, but also desserts. If you are celebrating birthdays, special occasions, or simply want a dessert with your afternoon tea, you can count on the Strawberries and Cream Victoria Sponge Cake for doing the job 🙂
Please see the recipe below that I learnt from Sur La Table cooking class
Ingredients for the cake:
- 8 ounces (2 sticks) unsalted butter (room temperature)
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 4 large eggs
- 1 cup self-rising flour
- 1 teaspoon of baking powder
- 1/8 teaspoon fine sea salt
- 1/4 cup of whole milk
Ingredients for the filling:
- 1/2 cup strawberry jam
- 3 cups of fresh strawberries thinly sliced (you can add other berries as well)
- 1 cup heavy whipping cream
- 1 tablespoon of sugar
- 2 tablespoon confectioners sugar for decorating the cake
Now that you have all your ingredients prepared lets bake… 🙂
Instructions:
- Preheat oven to 350 F
- Lightly butter 2 (9-inch) round cake pans. Dust pans with flour and shake out the excess.
- Place all the  ingredients except the milk in the food processors and process into a thick batter. Add milk and pulse until the batter is smooth. Divide the batter between the prepared pans and bake for 20 min (test out cake with toothpick and make sure it comes out clean). Allow the cake to cook for 10 minutes before turning out on a wire rack to cool completely.
- Assemble cake: Place jam in a skillet and warm over medium heat to loosen the consistency. Remove from heat and add in strawberries. Use a stand mixer fitted with a whisk attachment, add cream and sugar; whisk on medium speed until cream holds firm.
- Transfer one of the cooled cakes to a cake plate. Spread the strawberries over the top of the cake. Top the berries with whipped cream, using an offset spatula, starting from the center of the cake and smoothing it out towards the edges. Place the second cake on top. Dust the cake with confectioners’ sugar and serve.
Enjoy,
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