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Easy victoria sponge cake recipe with cream and fresh strawberries

3 Tier Victoria Sponge Birthday Cake Recipe

Here's an easy recipe for a triple layer Victoria Sponge cake. It's perfect for a birthday, or any kind of celebration.
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Course Dessert
Servings 12 people

Equipment

  • 23 cm cake tin x3

Ingredients
  

  • 160 grams unsalted butter
  • 160 grams caster sugar
  • 3 eggs
  • 160 grams plain flour
  • 1 tsp baking powder
  • 1 punnet fresh strawberries
  • 500 ml double cream
  • 3 tbsp strawberry jam

Instructions
 

  • Take 3 cake tins and butter them. Line the base and sides with baking paper.
  • Preheat the oven to 180C.
  • Put the soft butter into a mixing bowl with the sugar and use an electric whisk to mix them until light and fluffy.
  • Add the eggs one at a time while still whisking.
  • Gently fold in the flour and baking powder.
  • Pour the mixture into the 3 tins and bake in the oven for 25 minutes. Or until a toothpick comes out clean.
  • Leave the Victoria sponge cakes to cool in the tins for 10 minutes. Then remove them from the tins and let them cool completely on wire racks.
  • While you're waiting for the cakes to cool, whip the double cream until stiff peaks form.
  • When the cakes are cold, spread each one with a tablespoon of strawberry jam and then top with cream. Cut the fresh strawberries and place some in between each layer of cake.
  • Assemble the cake into 3 tiers. Top with a lot of cream and arrange the strawberries however you like.
  • Since it's a birthday cake, top with candles, light them, and enjoy!