Mini strawberry Victoria Sponge Cakes

Mini strawberry Victoria Sponge Cakes

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!

Recipe below... 


You will need:

200g of Fearne & Rosie Strawberry Jam

150g unsalted butter

150g golden caster sugar

2 eggs

150g self-raising flour

250ml double cream

1/2 tsp vanilla extract

A little icing sugar to dust


To make:

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!

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