Victoria Sponge Cake | Recipe Cart

Name: Victoria Sponge Cake | 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

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Victoria sponge cake's simple filling of whipped cream, jam, and fresh fruit makes it the perfect dessert for a summer celebration.

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