Berries & Cream Victoria Sponge
Prep Time:
35 Minutes
Total Time: 1 Hour
30 Minutes
Servings: 12
Vanilla sponges sandwiched with softly whipped cream and fresh berries with a sweet strawberry jam glaze. It’s a classic that everyone loves!
All You Need Is ...
- 80ml vegetable oil, plus extra for greasing
- 1 box Betty Crocker™ Bake Smart™ 99% Sugar Free Vanilla Muffin Mix
- 3 medium eggs
- 80ml water
- 80ml vegetable oil
For the filling and decoration
- 200g strawberries, hulled
- 2 tablespoons reduced-sugar strawberry jam
- 175ml double cream
- 50g raspberries
Betty's Easy Steps
- Preheat the oven to 180°C (160°C for fan assisted oven). Grease 2 x 18cm round baking tins and line the bases with baking paper.
- Make up the muffin mix as directed on the box with the oil, eggs and water. Divide the mixture evenly between the prepared tins and gently level the surface. Bake for 20-25 minutes or until risen, golden and just firm to the touch. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely (about 30 minutes). Remove the baking paper.
- For the filling and decoration, slice half the strawberries and place in a bowl. Push the jam through a fine-holed sieve to make a smooth glaze. Stir into the sliced strawberries to coat.
- Place one sponge cake on a serving plate. Whip the cream until holding soft peaks. Spoon into a large piping bag fitted with a large plain nozzle. Pipe blobs of cream onto the sponge (see Tips). Gently arrange the sliced strawberries on top, then top with the second sponge.
- Halve the remaining strawberries and pile on top of the cake with the raspberries.
Betty's Tips
- If you prefer, simply spread the whipped cream onto the sponge or use a teaspoon to drop small spoonfuls.
- You can vary the berries used to fill and top the cake. Try blueberries or blackberries for extra colour or add some redcurrant sprigs, if available.
