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Image for Recipe - Strawberries & Cream Mini Victoria Sponges

Strawberries & Cream Mini Victoria Sponges

  • Time preparation 20 Minutes
  • cook time 25 Minutes
  • Serve Serves 10

  • 225g butter, softened
  • 225g caster sugar
  • 4 free-range eggs, lightly beaten
  • 225g self-raising flour, sieved
  • Drop of milk to loosen
  • For the filling
  • 400g punnet of Jubliee Selections by Driscoll’s strawberries, hulled and sliced
  • 300ml double cream, lightly whipped or use clotted cream if prefer
  • Icing sugar for dusting
  • Equipment:
  • 3 x 8inch round loose bottom sandwich tins, lightly greased and lined with greaseproof paper and a 5cm round cutter

Preheat the oven to 180ºC/ Fan 160ºC/ Gas 4. Add the softened butter and sugar to the bowl of a food mixer and beat until creamy, for about 10 minutes. Trickle in the egg a little at a time, beating it in as you go (you can also shake in a little flour also to prevent any curdling).

Fold in the remaining flour and add a little milk to loosen the mixture. Divide the mixture between the three tins and spread it out so level. Put in the oven and bake for 20-25 minutes, or until the sponge springs back when touched and a skewer comes out clean when poked into the middle. When ready, remove from oven and leave for 10 minutess then loosen around the edges with a knife and release from the tins. Sit them on a wire rack and leave to cool completely.

Transfer the sponges to a board and stamp out twenty rounds using the cutter (a metal one is easiest). To assemble, top ten of the rounds with the sliced strawberries (reserve some for topping,) add a dollop of cream then top with another sponge. Dust with sieved icing sugar and top with the remaining strawberries.

SERVE THIS WITH...

Traditional Battenberg Cake

Time 30 minutes

Time Serves 6

Coconut Macaroons

Time 30 minutes

Time Serves 20

Ingredients

  • 225g butter, softened
  • 225g caster sugar
  • 4 free-range eggs, lightly beaten
  • 225g self-raising flour, sieved
  • Drop of milk to loosen
  • For the filling
  • 400g punnet of Jubliee Selections by Driscoll’s strawberries, hulled and sliced
  • 300ml double cream, lightly whipped or use clotted cream if prefer
  • Icing sugar for dusting
  • Equipment:
  • 3 x 8inch round loose bottom sandwich tins, lightly greased and lined with greaseproof paper and a 5cm round cutter

Method

Preheat the oven to 180ºC/ Fan 160ºC/ Gas 4. Add the softened butter and sugar to the bowl of a food mixer and beat until creamy, for about 10 minutes. Trickle in the egg a little at a time, beating it in as you go (you can also shake in a little flour also to prevent any curdling).

Fold in the remaining flour and add a little milk to loosen the mixture. Divide the mixture between the three tins and spread it out so level. Put in the oven and bake for 20-25 minutes, or until the sponge springs back when touched and a skewer comes out clean when poked into the middle. When ready, remove from oven and leave for 10 minutess then loosen around the edges with a knife and release from the tins. Sit them on a wire rack and leave to cool completely.

Transfer the sponges to a board and stamp out twenty rounds using the cutter (a metal one is easiest). To assemble, top ten of the rounds with the sliced strawberries (reserve some for topping,) add a dollop of cream then top with another sponge. Dust with sieved icing sugar and top with the remaining strawberries.

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