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Victoria sponge with strawberries and white chocolate cream

Light sponge layers with juicy strawberry ribbons.
Silky white chocolate cream is rich, not too sweet.
A lemony, strawberry-bright slice that feels pure indulgence.

dessert ⏱ 90 min 480 kcal / portion 69.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Victoria sponge with strawberries and white chocolate cream
v5 · rb0e705f985 20260727Z1751 70 g white chocolate 190 ml cream 400 g strawberry 170 g sugar 60 g butter 1 tsp icing sugar 🍳 melt white chocolate and pour hot cream over ⏳ ⏱ 3 min rest then stir until fully melted and combined ⏳ ⏱ 1 h cover and refrigerate until completely cold 🍳 ⏱ 4-5 min cook strawberries with sugar and lemon juice until thickened ⏳ cool cooked strawberries until room temperature 🔥 preheat oven to 170°C line tray and set cake rings on parchment 🍳 ⏱ 5 min whisk eggs and sugar with vanilla and lemon zest over simmering water until frothy and warm 🍳 whisk on high speed until tripled in volume and no longer warm 🔪 sift flour with salt twice 🌀 fold in flour, then drizzle in melted butter and fold until combined 🔥 ⏱ 15-18 min bake (or 25 minutes if large) until light golden brown and springs back ⏳ ⏱ 20 min cool in rings, then transfer to wire rack to cool completely 🌀 whip chilled white chocolate cream with extra cream for about 30 seconds until thick 🔪 cut cakes horizontally across the centre 🔪 spread cooked strawberries on the cut side of the bottom piece 🍽 spoon half the white chocolate cream on top of strawberries 🔪 sliced strawberries then spoon remaining white chocolate cream on top 🍽 place the top half of sponge on top 🍽 dust with icing sugar and serve Victoria Sponge 🎉 1½ tsp lemon juice 0.5 pieces vanilla pod 4 pieces egg 1 tsp lemon zest 100 g flour ⅛ tsp salt 70 ml 120 ml cream lemon juice, vanilla pod 250 g 70 g egg, lemon zest 100 g flour, salt 30 g butter 150 g strawberry icing sugar
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Preparation steps

  1. melt white chocolate and pour hot cream over
  2. rest 3 minutes then stir until fully melted and combined
  3. cover and refrigerate for 1 hour until completely cold
  4. cook strawberries with sugar and lemon juice for 4–5 minutes until thickened
  5. cool cooked strawberries until room temperature
  6. preheat oven to 170°C
  7. line tray and set cake rings on parchment
  8. whisk eggs and sugar with vanilla and lemon zest over simmering water for about 5 minutes until frothy and warm
  9. whisk on high speed until tripled in volume and no longer warm
  10. sift flour with salt twice
  11. fold in flour, then drizzle in melted butter and fold until combined
  12. bake 15–18 minutes (or 25 minutes if large) until light golden brown and springs back
  13. cool in rings for 20 minutes, then transfer to wire rack to cool completely
  14. whip chilled white chocolate cream with extra cream for about 30 seconds until thick
  15. cut cakes horizontally across the centre
  16. spread cooked strawberries on the cut side of the bottom piece
  17. spoon half the white chocolate cream on top of strawberries
  18. sliced strawberries then spoon remaining white chocolate cream on top
  19. place the top half of sponge on top
  20. dust with icing sugar and serve

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