Tennis tournament Wimbledon is known for the tradition of eating strawberries and cream while watching the matches. If you are hosting a viewing party this year or are simply in the mood for a delicious fruit dessert, this creamy cake is perfect!
Serving size: 8
For the filling:
400 grams of fresh strawberries
1 tablespoon of caster sugar
1 lemon (juice of)
500 millilitres whipped cream
6 tablespoons strawberry jam
For the sponge:
150 grams self raising flour
1 teaspoon baking powder
75 grams caster sugar
3 large eggs
3 tablespoons natural yoghurt
Chop up most of the strawberries. Keep six aside for the top. Sprinkle with the caster sugar and squeeze the lemon juice over them. Mix well and put in the fridge for around 30 minutes.
Make the sponge by beating the sugar, yoghurt and eggs in an electric mixer for around ten minutes or until consistency is about three times as thick as original.
Sieve the flour and the baking powder into it. Fold the flour and baking powder in with a metal spoon in a figure of eight motion until there are no lumps.
Pour the mixture into two lined and buttered sandwich tins. Bake in a medium-hot oven (190C or Gas Mark 5) for fifteen to twenty minutes until firm and lightly browned.
Once baked turn out onto a cooling rack. Take the greaseproof paper off whilst the sponge is still warm and cool them upside down.
Once cooled spread the underside of both sponges with the strawberry jam. Then spread half the cream on the underside of one of the sponges on top of the strawberry jam.
Add the strawberry mixture on top of the cream. Sandwich together with the other sponge as you would a normal Victoria sponge. Cover the top of the cake with the other half of the cream.
Take the strawberries set aside earlier and cut them in half. Place them on top around the edge of the cake and dust with a little icing sugar.