Victoria Sponge Cake | Recipe Cart | Recipe Cart

Ingredients

• 16 oz. (450g) fresh or frozen strawberries, raspberries, or other berries
• 1⁄2 cup (100g) granulated sugar
• 1 Tbsp. freshly squeezed lemon juice
• 2 cups (480ml) heavy whipping cream
• 1 to 2 Tbsp. confectioners’ sugar
• 1 tsp. vanilla extract
• 1 cup (220g) unsalted butter, at room temperature
• 1 cup plus 2 Tbsp. (220g) superfine sugar
• 1 Tbsp. vanilla extract
• 4 eggs, at room temperature
• 1 3⁄4 cups (220g) self-raising flour
• 12 oz. (340g) strawberries, stemmed and quartered, plus more for decorating
• 1 Tbsp. granulated sugar
• 1 tsp. lime zest
• 1 pinch ground pink peppercorn (optional)
• 1 3⁄4 cups (225g) strawberry Quick Jam (see below) or store-bought preserves
• 1 recipe Perfect Whipped Cream (see below), whipped to stiff peaks
• Confectioners’ sugar for dusting