Sometimes simple really is the best.
Don’t get my wrong, I love making trashy and over the top desserts with layers of chocolate and caramel and peanut butter, rich and decadent and delicious – but there will always be a place in my heart for a simple, classic sponge cake.
Inspired by a punnet of strawberries sat in my fridge, I decided to go back to basics with a Victoria sandwich, filled with jam, buttercream and fresh strawberries.
Although I did get one comment of ‘what made you decide to make just a sponge cake’, most people loved it, me included.
Simple, to the point, fresh and tasty – perfect for elevenses, afternoon tea, or just because!
Fresh strawberry Victoria sponge
- 115g butter
- 115g caster sugar
- 2 medium eggs
- 1 tsp vanilla bean paste
- 110g plain flour
- 1 tsp baking powder
For the filling:
- 30g butter
- 60g icing sugar
- 1/2 tbsp milk
- 3-4 tbsp strawberry jam
- 3-4 large strawberries, diced
Beat the butter and sugar together for about 5 minutes, or until really light and fluffy. Add the eggs one at a time, followed by the vanilla – add a spoonful of the flour if it’s starting to curdle. Sift together the flour and baking powder then fold into the cake batter. Divide between two greased and lined 6″ tins, then bake at 170 degrees for 20-25 minutes, until risen, golden and a skewer comes out clean.
For the filling, beat the butter and icing sugar together until well combined, then add the milk and continue to beat until light and airy. Spread a layer of jam on top of one of the sponges, then scatter the diced strawberries on top. Spread the buttercream onto the underneath of the other cake layer, then place this on top. Finish with a dusting of icing sugar and serve with a cup of tea!