Victoria Sponge, Strawberries and Fresh Cream Cake.




6oz/170g Self Raising Flour

6oz/170g Butter or Margarine

6oz/170g Caster Sugar

3 eggs



250ml Fresh Cream, whipped

140g Icing Sugar, sifted

Strawberry Jam

Fresh Strawberries



Weighing Scales

Large Mixing bowl

Hand Mixer or Whisk

Baking paper/ margarine for greasing

Two 20cm sandwich tins



Preheat the oven to 180c/350f, then line or grease (using butter/margarine) the sandwich tins.

Now, some recipes will suggest you cream the butter and sugar, then add the eggs and graudually fold in the flour, before using a whisk or mixer to combine the ingredients. There is nothing wrong with doing it this way, but  we simply throw it all in a bowl together and use a hand mixer to whisk, in a figure of 8, until all combined.

It always seems to work just fine for us! 😊

Next, divide the ingredients into the two tins, the place onto the middle shelf of the oven for approximately 20 – 25 minutes. To check if the sponge it ready, place a knife down into the middle of the cake. It it comes out clean, it’s ready. If not, pop it back into the oven for another 5 minutes and try again.


Once cooked, leave to cool, whilst you prepare the filling:

Finally chop the strawberries, lengthways.

Gradually add the icing to the cream, until you have the desired taste. Some like the mixture thick and sweet, others do not, so play with it till you get it how you like it.

Then, spread a very thick layer of the icing sugar mix onto one of the round cakes. Arrange the strawberries to fill as much of the cake as possible.


On the other half, spread a thin layer of jam, then place on top of  the cream half.

Finish off with a dusting of icing sugar, for a deliciously sweet, indulgent, cake.






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