Strawberry Fair Victoria Sponge Cake

Everyone loves a classic Victoria Sponge Cake, traditionally made with just raspberry jam (and no cream!), but as it is our 10th Strawberry Fair, we'd like to share with you a recipe using Strawberry, Rhubarb & Vanilla Jam from Cherry Tree and vanilla butter cream. We also like to add an extra twist, but adding a layer of fresh strawberries!

Ingredients

• 350 g caster sugar
• 350 g butter
• 350 g self-raising flour
• 6 large eggs
• 1/4 tsp pure vanilla extract
• For the filling
• 175 g Cherry Tree Strawberry, Rhubarb and Vanilla Jam
• 175 g butter (room temperature)
• 300 g icing sugar (plus extra for dusting)
• 1/2 tsp pure vanilla extract
• 250 g fresh strawberries

Preparation

1. Preheat oven to 170℃ / Gas Mark 3. Lightly grease and line two round 9" x 1" sandwich cake pans with baking parchment or greaseproof paper.
2. Cream together the butter and sugar until light and fluffy.
3. Add the eggs in several stages. To avoid curdling, add a tablespoon of flour after each addition. Gently beat in the vanilla extract.
4. Fold in the flour until just combined on slow speed if using a food mixer or with a large metal spoon and a figure-of-eight motion by hand.
5. Divide the cake mixture evenly between the prepared cake tins. Bake for approximately 35-40 minutes.
6. While the cakes are cooling, beat together the butter, icing sugar and vanilla extract until light and fluffy.
7. When the cakes are cold, remove the baking parchment and place one layer, bottom side uppermost on a serving plate.
8. Spread with a generous layer of The Cherry Tree Strawberry or Raspberry Extra Jam.
9. Carefully spread or pipe a layer of the vanilla butter cream over the jam.
10. Hull and roughly slice the strawberries, then scatter on top of the cream and then place the second cake on top.
11. Lightly sprinkle a dusting of icing sugar over the assembled Victoria Sandwich.
12. Serve and enjoy!