This is the most delicious summery twist on a classic Victoria sponge cake. It’s also super easy but definitely one if you have a bit of time on your hands.
When doing my research for this post, I found so many similar recipes but none of them were quite right. They either have a massive long list of ingredients or just didn’t look very nice so, I decided to put my own spin on the Victoria sponge by adding strawberries and a cream frosting.
I decided to dye the cream pink to make it more fun but you can just leave it as it is. A little tip is to get some gel food colouring as it is a lot more pigmented and doesn’t alter the wet to dry ingredients ratio.
For the cake:
200g caster sugar
200g margarine/softened butter
4 eggs, beaten
200g self-raising flour
1tsp baking powder
1tsp vanilla extract
For the topping:
300ml double cream
3tbsp Greek yoghurt (give it a taste, if you want more, add more!)
Red gel food colour (optional)
2 punnets strawberries
- Preheat your oven to 170ᴼC/gas mark 5 and line two 20cm sandwich tins.
- Put your butter and sugar in a large mixing bowl and cream together with a wooden spoon.
- Add eggs and whisk with an electric hand mixer until combined.
- Add milk and vanilla extract.
- Carefully, stir in flour with a metal spoon.
- Split the batter between the two tins and bake on the top shelf of the oven for about 20mins until golden brown and springs back when pressed.
- Turn out onto a cooling rack and leave to completely cool before icing.
- While the cake is cooling, put the cream in a bowl and whisk to soft peaks (keep a close eye on it, it is very easy to over whip).
- Stir in yoghurt and food colour.
- Place one cake onto a serving plate or cake stand and spread a layer of jam.
- Add a layer of sliced strawberries and then a layer of cream.
- Place your other cake on top and add another layer of your cream and finish with some strawberries!