Bakery-Style Strawberry Cake with Fresh Cream – Light & Moist Victoria sponge cake

#strawberrycake #creamcake #bakerycake
This strawberry cream cake is soft, fluffy and layered with fresh whipped cream and juicy strawberries. 🍓🍓 This cake is also called as the Victoria Sponge Cake!

The texture is light and airy, just like a bakery-style cake, making it perfect for spring baking, birthdays or afternoon tea.

🍓🍓In this easy step-by-step recipe, I’ll show you how to achieve a soft sponge cake and how to make a stable whipped cream that holds its shape beautifully. This cake is not too sweet, perfectly balanced and stays fresh and light.🍓🍓

If you enjoy soft cakes like this, you’ll also love my lemon drizzle cake, pineapple cake and carrot cake recipes.

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Happy baking! 🧑🏻‍🍳

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🍰 Ingredients:

Plain Flour 150g (1 cup)
Baking powder 1 teaspoon
Sugar 150g (¾ cup)
Butter 150g (⅔ cup)
3 Eggs
Vanilla extract 1 teaspoon
Milk 2-3 tablespoons (optional)

Heavy cream 300ml (1 ¼ cups)
(You can use Sour cream / Clotted cream too)
Strawberry Jam/ Jelly 2-3 tablespoons
Fresh strawberries (10-12)
Powdered Sugar (for dusting)

Measuring cup size - 240ml
Baking pan size 36x24x6 cm

Bake in a preheated Oven at 175c (350f) for 25-30 minutes

Method:

Add the dry ingredients into a bowl.
Mix well.
Now add all the wet ingredients into the same bowl.
Whisk at low speed for about 30 seconds.
Mix in between.
Whisk again for 30 seconds.
Give a final mix.

Now Bake at 175c (350f) for 25-30 minutes.

Let it cool completely.

Now cut the fresh Strawberries into little pieces.
Mix with the Jam/ jelly.
Set aside.

Whisk the Cream until thick for 2-3 minutes.

Cut the cake in half.
Cling film the same baking pan.
Place the bottom half in the pan.
Spread the Strawberry mixture evenly.
Spread the cream over it.
Cover with the top half of the cake.

Chill for about 20 minutes.