Strawberries and cream mini Victoria sandwich cakes

8 June 2017 by
First published: 18 June 2017

Delicate and elegant, perfect for afternoon tea, these strawberries and cream mini Victoria sandwich cakes are heaven

Did someone say afternoon tea? Ooo, yes please! These mini Victoria sandwich cakes are small, but perfectly formed – a great little treat for those cheat days!

Ingredients (makes 10 mini cakes)

225g butter, softened

225g caster sugar

4 eggs, lightly beaten

225g self-raising flour, sieved

Drop of milk to loosen

For the filling

400g punnet of Jubliee Selections by Dricoll’s strawberries, hulled and sliced

300ml double cream, lightly whipped or use clotted cream if prefer

Icing sugar for dusting

YOU WILL NEED 3 X 20.5CM/8INCH ROUND LOOSE-BOTTOM SANDWICH TINS, LIGHTLY GREASED AND LINED WITH GREASEPROOF PAPER AND A 5CM/21/2 INCH ROUND CUTTER 

Method

Pre-heat the oven to 180°C add the softened butter and sugar to the bowl of a food mixer and, using the beaters beat until creamy, for about 10 minutes. Trickle in the egg a little at a time beating it in as you go before the next addition (shake in a little flour also to prevent any curdling)

Now fold in the remaining flour and add a little milk to loosen the mixture. Divide the mixture up between the three tins and spread it out so it’s 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 minutes, 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 cutter 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. Repeat until you’ve done them all, then dust with sieved icing sugar and top with the remaining strawberries.
Cook’s tip: Scoop up the remaining sponge trimmings and keep in an airtight bag – it will freeze for up to 1 month, defrost and use for the base of a strawberry trifle.

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