Light Victoria Sponge layers filled and topped with whipped double cream and fresh cut strawberries.
Victoria Sponge is one of those classics that you see everywhere, everyone loves it and you really cannot go wrong with it! (This happens to be my first time making one which seems crazy that it's such a classic yet I have never made it before).
This Victoria Sponge does have a twist compared to normal ones, however. I made it using fresh cream instead of the standard vanilla buttercream. I have also used fresh strawberries on it instead of jam. It’s such a simple cake, but it always works so well.
Fresh cream is so mouth-watering, in fact let me correct that, whipped fresh cream is so mouth-watering. When you try whipped fresh cream and canned squirty cream, there’s no competition whatsoever. I absolutely love it, but it’s not really something that works well in cake as it goes off quickly, so you either have to eat the whole cake the same day, or use buttercream because that will last a few days. This cake was for a birthday, hence the massive 25 sparklers, so was intended to all be eaten that day, so I thought why not use fresh cream instead. I do love buttercream, don’t get me wrong, but I’ve never had fresh cream in a cake as the 'icing' before so thought why not give it a try. I also thought that Victoria Sponge would be the perfect cake to attempt this with because it is a simple cake and the closest relating buttercream to fresh cream I could think of was vanilla buttercream.
I also added a layer of fresh cut strawberries between the two layers of sponge and also on top of the cake. I used this as (sort of) a substitute for jam. I know it’s not exactly the same, but I mean it is the same ingredient (minus the sugar). It just gave the cake another layer and fresh element, as well as a burst of flavour.
It is a really refreshing cake and I think every element works well together. It’s also so simple to make as it’s just two sponges, whipped cream and chopped strawberries, what could go wrong?!
Difficulty rating: 1/10
Comments