Here's a super simple twist on a classic strawberry Victoria Sponge.
Starring our Fearne & Rosie Strawberry Jam it's scrumptious, quick and a great way to get your little ones involved with baking!
You will need:
200g of Fearne & Rosie Strawberry Jam
150g unsalted butter
150g golden caster sugar
150g self-raising flour
250ml double cream
1/2 tsp vanilla extract
A little icing sugar to dust
Pre heat the oven to 180' and line a tray with 12 muffin cases.
In a large bowl combine the butter and caster sugar then add the eggs.
Stir in the vanilla and add the flour a little at a time.
Split evenly between the cases and bake for 15-20 minutes or until the sponges are golden.
TOP TIP pop a knife into the middle of the cake and if it comes out clean the cake is cooked thoroughly... if not you can cook for a couple more minutes and check again.
Once cooked leave to cool and then remove the paper cases.
Top 6 cakes with the whipped cream and our Fearne & Rosie Strawberry Jam and pop the remaining 6 cakes on top.
Dust with icing sugar and voila!
Enjoy with fresh strawberries as an extra special treat!