What better to use our strawberry jam than to make a delicious Victoria sponge, the perfect tea time treat!
170g butter softened
170g caster sugar
170g self-raising flour
1 tsp vanilla extract
Zest of 1 lemon (optional)
2 tbsp Strawberry Jam
Icing sugar & strawberries to decorate
Preheat the oven to 180C/160C Fan/ Gas mark 4. Grease and line two sandwich cake tins with greaseproof paper.
Cream together the butter and sugar until pale and fluffy. Add one egg at a time and beat until all the eggs have been incorporated.
Add the flour, vanilla extract and lemon zest and fold into the batter using a spatula. Pour the batter into your cake tins and place in the oven and bake for 25-35 mins, until golden brown and a skewer comes out cleanly.
Once the cakes are cooked leave to cool completely. Place one cake upside down on your chosen serving dish and spoon the strawberry jam over the cake. Place the second cake on top, dust with icing sugar and decorate with strawberries.