I have been telling myself for the past few summers that I must arrange to go strawberry picking. I used to go when I was a child and I remember what fun it was, and somehow the strawberries taste more delicious. So I must make a conscious effort to go this summer to make this cake again which will really make strawberry picking all the more worthwhile.
This cake is based on the traditional victoria sandwich which has strawberry jam sandwiched between two vanilla sponges. I added fresh strawberries with the jam and plenty of fresh cream, making it intensely pleasurable to eat on a hot summer day. The combination of chilled cream, freshly ripened strawberries and fluffy vanilla sponge will bring a smile to everyone’s face.
225g soft butter
4 large eggs
2 tsp vanilla extract
325g caster sugar
225g self raising flour
2 tsp baking powder
4 tbsp strawberry jam
900ml double cream
- Preheat oven 180°C/Fan 160°C/gas 4. Line two springform baking tins with baking paper.
- Mix the butter and 225g sugar. Add the eggs and vanilla extract.
- Sift the flour and baking powder and add to the mixture.
- Divide the mixture between the two tins and bake for 25 – 30 mins.
- Put sponges on a wire rack to cool completely.
- Whip the double cream with 100g sugar and place in the fridge.
- Remove the leaves off the strawberries, slicing half of them into 3 parts lengthways, and keeping the other half whole.
- Spread 2 tbsp of strawberry jam on one of the sponges. Spread half the cream on top of the jam and layer some sliced strawberries. Put the other sponge on top.
- Spread the rest of the cream over the top of the cake and arrange more strawberries on top, however way you like.
- Drizzle a little strawberry jam on top, if desired.