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Victoria Sponge Cake with Strawberry Compôte, Fresh Cream and Caramel Dipped Strawberries

A traditional Victoria sponge featuring homemade strawberry compôte, whipped cream, and decorative caramel-dipped strawberries for a sweet finish.

BakingVegetarianCakeTraditionalStrawberries
Estimated Nutrition
Calories
1275.1
kcal / serving
7650.5 kcal total
Carbs
166g
per serving
995.8 g total
Fat
64.2g
per serving
385.2 g total
Protein
10.4g
per serving
62.4 g total
Cook Time
30
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
250
g
Caster Sugar
250
g
Self-Raising Flour
Plus extra for dusting
500
g
Jam Sugar
100
g
Sugar
For caramel
1
piece
Icing Sugar
For dusting
Dairy
250
g
Butter
At room temperature, plus extra for greasing
5
piece
Eggs
Free-range
400
ml
Double Cream
Whipped
Fruits
500
g
Strawberries
Hulled and cut in half if large
0.5
piece
Lemon
Juice only
150
g
Strawberries
Stems left on
NutsSeeds
1
pinch
Salt

Method

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13