Strawberries and Cream Sponge Cake

A rich duck egg sponge cake layered with homemade strawberry jam and whipped cream, topped with caramel-dipped strawberries.

Baking Vegetarian British Cake Strawberries

Estimated Nutrition

Calories

1546.3

kcal / serving

6185 kcal total

Carbs

191.4g

per serving

765.4 g total

Fat

80.6g

per serving

322.5 g total

Protein

14.6g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

500

Jam Sugar

250

Caster Sugar

250

Self-Raising Flour

plus extra for dusting

100

Sugar

for decoration

piece

Icing Sugar

for dusting

Dairy

250

Butter

at room temperature, plus extra for greasing

piece

Duck Eggs

200

Double Cream

softly whipped

Fruits

500

Strawberries

hulled and cut in half if large

0.5

piece

Lemon

juiced

bunch

Strawberries

stems left on for decoration

NutsSeeds

pinch

Salt

Method

Preheat the oven to 190°C and grease two 20cm sponge tins.

Boil strawberries, jam sugar, and lemon juice for five minutes to create an instant jam.

Cream butter, caster sugar, and salt together until light and fluffy.

Gradually whisk in the duck eggs and fold in the self-raising flour.

Divide the batter between the tins and bake for 25-30 minutes until golden.

Cool the cakes on a wire rack and remove the greaseproof paper.

Caramelize sugar in a pan and dip whole strawberries into it to set.

Layer one sponge with whipped cream and jam, then top with the second sponge.

Dust the cake with icing sugar and garnish with the caramel-coated strawberries.