Sweet Eve Strawberry Victoria Sponge

Serves: 4

You will need
175g butter, soft
175g caster sugar
3 eggs
175g self-raising flour
400g Sweet Eve Strawberries
250ml double cream
1 tablespoon icing sugar plus extra for sifting
1 teaspoon vanilla bean paste, or vanilla extract
4 tablespoons strawberry jam (optional)

Pre-heat the oven to 180°C. Butter and line two 18cm sandwich tins with baking parchment.

Beat the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well. Fold in the flour, one spoon at a time.

Divide the mixture evenly between the tins and level with a knife. Bake in the oven for 20 minutes until the sponge cakes are well risen, golden brown and firm to the touch.

Cool the sponge cakes on a wire rack. Hull the strawberries and slice them in half. Whip the cream until quite stiff then mix in the icing sugar and vanilla.

When the cakes are cool, spread the jam on one of the sponge cakes (if using) and spread half of the whipped cream on top. Place half of the strawberries on top of the cream. Place the other sponge cake on top and spread with the remaining whipped cream. Arrange the remaining strawberries in a spiral on top of the cake.

Recipe courtesy of www.sweetevestrawberry.co.uk

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