Victoria sponge with strawberry compote and fresh cream

Serves: 6
Course: Dessert
Cooking Time: 35 mins
Prep Time: 5 mins
  • 225g unsalted butter, softened
  • 220g caster sugar
  • 4 eggs, large
  • 225g self-raising flour
  • 2tsp baking powder
  • 2tbsp milk
  • 1 dash vanilla extract
  • 500g fresh strawberries
  • 120g sugar
  • 1tsp lemon juice
  • 300ml cream
  • 2tbsp icing sugar
  • 1tsp lemon juice
  • 1tbsp icing sugar, to dust
  • 1 packet freeze-dried strawberries
  1. Preheat your oven to 180 degrees. Grease (lightly with butter) and line two eight inch round cake tins with parchment paper.
  2. In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one. If the mixture starts to split, add a tablespoon of the self-rising flour.
  3. Sift the self-rising flour and baking powder into the bowl. Gently fold the flour into the mixture using a spatula until just combined. Stir in the milk and vanilla extract until the batter is smooth.
  4. Divide the cake batter equally between the two prepared cake tins and smooth the tops with a spatula.
  5. Bake in the preheated oven for 25 minutes, or until a blade inserted into the centre of the cakes comes out clean. Remove the cakes from the oven and let them cool in the tins for 15 minutes, then transfer them to a wire rack to cool completely.
  6. While the cakes are cooling, prepare the strawberry compote. In a saucepan, combine the sliced strawberries, granulated sugar and lemon juice. Cook over a medium heat, stirring occasionally, until the strawberries break down and release their juices, and the mixture thickens slightly. Remove from heat and allow to cool.
  7. In a mixing bowl, whip the cream, icing sugar and vanilla extract together until soft peaks form. Once the cakes have cooled completely, place one cake layer on a serving plate. Spread a layer of strawberry compote on top of the cake. Spoon a generous amount of whipped cream over the strawberry compote and spread it evenly. Place the second cake layer on top and press gently to secure it. Dust the top of the cake with icing sugar and garnish with a little more whipped cream and the freeze-dried strawberries (you can also use fresh strawberries on top).
Gráinne O'Keefe

Gráinne O'Keefe

Gráinne O’Keefe is a chef, restaurateur and contributor to The Irish Times. She is chef-patron of the Dublin restaurant Mae