Let’s talk about this Strawberry Victoria Cake! It is a delicious sponge cake that is said to have been a favorite of Queen Victoria’s. I made this for a dear friend upon request and have since tweaked the recipe to add some additional moisture.
This cake plates beautifully, and goes so well with a late brunch!
Ingredients:
- 1 cup flour
- 1 1/2 teaspoons of Clabber Girl baking powder
- 1 cup (2 sticks) of softened butter
- 1 cup of confectioners sugar
- 2 eggs ( room temperature)
- 1 teaspoon vanilla
- 1/2 cup milk (room temperature)
Whipped Cream:
- 2 cups of cold heavy whipping cream
- 1/2 cup of powdered sugar
- 1 teaspoon vanilla
Instructions:
- Preheat the oven to 350 degrees
- Prepare two 9 inch round cake pans with cooking spray
- Sift the one cup of flour and one and a half teaspoons of baking powder together in a medium Bowl
- Using an electric mixer beat the softened 2 sticks of butter with the 1 cup of confectioner’s sugar until it is white and fluffy
- Using the mixer, add one egg at a time to the butter mixture, and then add 1 teaspoon of vanilla.
- Next, add the flour mixture while alternating with the room temperature milk a little of each at a time.
- Once mixed together separate evenly into the 2 prepared cake pans
- Bake in the preheated oven until the middle Springs back when touched, approximately 20 minutes.
- Remove from the oven cool in the cake pan for 5 minutes then turn out onto a wire cooling rack and cool the cake completely
- Slice the cake in half. place the fresh whipped cream and the fruit of your choice in between the two layers
I served this with fresh strawberries on top. I also like to garnish this with strawberries that I have dipped in melted white chocolate.
This cake is very easily dressed up for special occasions!
Another favorite cake for special occasions is my caramel poke cake.
Enjoy!
Maurie Kay
