This week’s bake is a simple Victoria sponge, but the strawberries really give it the wow factor, making it perfect for parties, occasions – or just because you’re worth it!
175g butter, soft
175g caster sugar
3 fresh eggs
175g self-raising flour
250ml double cream
1tbsp icing sugar, plus extra for sifting.
1tsp vanilla bean paste or vanilla extract
4tbsp strawberry jam (optional)
Preheat the oven to 180C/160C/gas mark 4/350F. Butter and line two 18cm (7in) sandwich tins with baking parchment.
Beat the butter and sugar until pale and fluffy.
Add the eggs, one at a time, beating well.
Fold in the flour, one tablespoon at a time.
Divide the mixture evenly between the tins and level with a knife.
Bake in the oven for around 20 mins, until the sponges are well risen, golden brown and firm to the touch.
Turn out on to a wire rack to cool.
Wash and hull the strawberries and slice them in half.
Whip the cream until it forms into soft peaks.
Add the icing sugar and vanilla.
Spread the jam on to one of the cooled sponges, if using, then spread half the cream over it.
Place half the strawberries on top of the cream, then carefully position the other sponge on top of them.
Spread the top sponge with the remaining whipped cream and decorate with the other strawberries.
Summer fruits such as fresh strawberries and raspberries aren’t around for long, so it’s best to the most of them while you can.
Recipe courtesy of berryworld.com
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