Strawberries, Cream & Cake.
Locally grown strawberries have begun to appear in the shops here and what is more perfect them piling them on a cake! Whilst the taste of shop bought strawberries is less superior than ones grown at home, they do still smell and taste of Summer. Strawberries and cream seem to go together so well but do I always eat strawberries with cream? This week I sat and munched my way through a whole punnet just. on. their. own. However, had there been cake, then cream would have been the perfect accompaniment! Did you know that adding a sprinkle of black pepper to your strawberries really brings out the taste!
The Victoria Sponge Recipe
This is a fantastic recipe to use to create any plain sponge. The ingredients are hopefully things you already have – then of course, you need strawberries, jam and cream.
- 250 ml milk I used thick oat milk
- 100 ml natural yogurt I used sugar free soya
- 1.5 teaspoons apple cider vinegar
- 65 g butter
- 200 g sugar
- 320 g plain flour
- 4 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- pinch of salt
- 1-2 teaspoons vanilla extract
- 2-4 tablespoons jam (strawberry or raspberry)
- 3-6 tablespoons whipped cream (Elmlea plant Double works well)
- 1 teaspoon icing sugar
- 8-15 fresh strawberries (washed and dried)
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Mix the milk with the yogurt in a large bowl and add the apple cider vinegar. Mix well and set aside to start curdling.
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Cream the butter and the sugar in a large bowl.
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Add the yogurt mixture to the butter and sugar. Using a wooden spoon, beat these until roughly combined.
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Sieve in the flour with the baking powder, bicarbonate of soda and salt. Gently fold in until completely combined. You should have a nice smooth mixture.
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Add a couple of teaspoons of vanilla to the batter and mix in. As there is no egg in this mixture, feel free to have a taste and add a bit more vanilla if needed!
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Immediately pour into 2 greased or lined baking tins and bake at Gas Mark 4 (350f / 180c) for 35-45 minutes. Remove from the tin and allow to cool.
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When the cakes are completely cool, find the flatter cake and use this as the base (you can slice a thin layer off the top if necessary). Spread with jam, then cream and place the other cake on top.
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Dust the cake with icing sugar, then pile on your strawberries (and more cream if you wish)!
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Enjoy!
What do I need?
You need lots of hungry mouths! Haha, I guess you were not expecting that! The Jubilee is coming (Thursday 2 to Sunday 5 June 2022) so you need to plan and get a few special bits in! Have a look at these Jubilee themed ideas! I receive a small commission if you click and purchase through these links (this is at no additional cost to you).
Serving
Serve your Jubilee cake with lots of tea! You could also serve your Victoria Cake as part of an array of cakes including traditional Scones, Banana Bread, Biscoff Brownies and Coffee Cake. If you are after something savoury, or for more ideas and great recipes, have a look at the recipe index!
Storage
If you can manage to save some, this cake will store quite well, either in the fridge for up to five days (check your cream is ok for 5 days), or in the freezer for up to three months. If freezing, cut your cake into slices, separate with greaseproof paper, label and freeze.
Sharing
I would love to hear all about your Jubilee plans and I really hope you make this delicious Victoria Sponge Cake! I know you will be delighted at how fantastic my vegan version is and your non-vegan friends & family will be amazed if you tell them! When you’ve made it, I would love to see your photos – of the cake and your parties! Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
