Description
This Victoria Sandwich Traybake Cake is a modern twist on the beloved British classic. Made with fluffy sponge, strawberry jam, and fresh cream, it’s an easy-to-share dessert that’s perfect for picnics, parties, or your next afternoon tea spread.
Ingredients
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250g unsalted butter, softened
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250g caster sugar
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4 large eggs
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250g self-raising flour
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2 tbsp whole milk
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150g strawberry jam
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200ml double cream, whipped
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A few fresh strawberries, halved
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Icing sugar, for dusting
Instructions
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Preheat the oven to 180°C (160°C fan). Grease and line a 30x20cm traybake tin.
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Cream the butter and sugar together until pale and fluffy.
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Beat in the eggs one at a time, mixing well after each.
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Sift in the flour and gently fold in, followed by the milk.
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Pour the batter into the prepared tin and smooth the top.
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Bake for 25–30 minutes until golden and springy to the touch. Let cool completely in the tin.
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Once cool, slice the cake in half horizontally using a serrated knife.
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Spread the jam over the bottom layer, then top with the whipped cream.
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Place the top layer back on, dust with icing sugar, and cut into 12 squares.
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Top each square with a halved strawberry before serving.
Notes
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Chill before slicing for neater squares.
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Swap strawberry jam for raspberry for a tangier flavor.
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Use buttercream instead of whipped cream in warm weather.
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Store in the fridge and consume within 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes