Mini victoria sponges with strawberries and clotted cream

Last weekend as there were a few rare rays of sun, me and the friendly pony decided to have a bbq with our neighbours.

I already had some brownies left over from the previous night, but I wasn’t sure they’d be enough, so inspired by a 50p punnet of strawberries I decided to make some mini victoria sponges (it would have been mini scones but I didn’t have any biscuit cutters, or a scone recipe…)

I used a basic sponge recipe to make 12 cupcake sized sponges (although the keen viewer will notice there are only 11 in the picture below – thanks friendly pony).

The sponges are I guess a slightly more indulgent version of real victorias – clotted cream instead of whipped, freshly sliced strawberries as well as jam – but definitely perfect summer barbecue food!

Mini Victoria Sponges with Strawberries and Clotted Cream

  • 115g butter
  • 115g caster sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 115g self raising flour
  • 1 tsp baking powder
  • 1 small tub clotted cream
  • 4 tbsps strawberry jam
  • Approx. 100g strawberries, sliced
Beat together the butter and sugar until light and fluffy. Add in the eggs and vanilla, then sift in the flour and baking powder and fold together until combined. Divide the mixture between 12 cup cases, then bake at 180 degrees for about 20 minutes, or until a skewer comes out clean.
Once the sponges have cooled, remove from the cases and slice each in half. Spread clotted cream on the bottom halves and jam on the top halves, then place the sliced strawberries on top of the cream.
Sandwich the sponges back together, dust with icing sugar, then serve – preferably in the sun with a glass of Pimms on the side!

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