Victoria Sponge with Gin Macerated Strawberries

Victoria Sponge

Victoria Sponge with Gin Macerated Strawberries (or have the macerated strawberries with anything else!)

For the sponge

225g butter (room temperature)

225g caster sugar

225g self-raising flour

2 level tsp baking powder

4 large eggs

Double Cream – for filling

1 tbsp of elderflower cordial

For the strawberries

A good handful of strawberries cut up into bite size pieces (plus extra for decorating the top of the cake)

1 tbsp caster sugar

1tsp ground cardamon

2 tbsp Gin

1 lime zested and half of its juice

First up make the Victoria Sponge. We used Mary Berry’s classic all in one method

Pre-heat the oven at 160C (fan) and line two 20cm round cake tins.

Mix together the butter, sugar, flour and baking powder. Crack the eggs in. Using an electric mixer on a slow speed beat until smooth. The mixture will be soft enough to drop from the mixture.

Divide the mixture equally between the two tins and bake for between 20 and 25 minutes or until they start to shrink away from the sides.

Cool the cakes on a wire rack.

Make the Gin Macerated Strawberries

Whilst the cakes are cooling, but your strawberries into bite size pieces and mix in the gin, lime zest and juice, cardamon and sugar. Cover and pop in the fridge to all mix together and for the strawberries to soak up those lovely flavours.

When your cakes are cooled, whisk  your cream and just before its ready fold in the elderflower cordial. Layer half of the cream on the bottom tier of your cake. Pop on your macerated strawberries and then place the other half of the cake on top.

Pop the rest of the cream on top. Pipe if you are feeling fancy or spoon on and using a fork to make into soft peaks. Decorate with a few left over strawberries.

And then tuck in!