An airy strawberry & cream cake that’s perfect as a summer dessert. My version uses a homemade balsamic strawberry reduction. Why? Because it’s delicious.
For the Cake
- 4 Large Eggs
- 1 cup Cake Flour, sifted
- 1 cup Unsalted Butter, softened
- 1 cup White Sugar
- 2 tsp Baking Powder
- 450g Strawberries, hulled/halved
- Icing Sugar, for dusting
For the Balsamic Strawberry Reduction (You can use store bought jam, if you prefer)
- 450g Strawberries, hulled / halved
- 2 tbsp White Sugar
- 2 tsp Balsamic Vinegar
- 1 tbsp Lemon Juice
For the Chantilly Cream
- 1 cup Whipping Cream
- 1 tsp Pure Vanilla Extract
- 2 tbsp White Sugar
- Preheat oven to 350 F degrees.
- Butter and line two 8-inch circular baking tins with parchment paper.
- Break eggs into a large mixing bowl; add sugar, cake flour, baking powder and softened butter.
- Mix together until combined. Make sure to not over-mix. The finished mixture should be what’s called a “soft dropping” consistency – that is, you should be able to scoop it, but it should still fall off a spoon easily.
- Divide the mixture evenly between baking tins. Smooth the surface of the batters, favouring the outsides slightly (as the centres tend to rise more).
- Place tins on the middle shelf of the oven; bake for about 25 minutes. The cakes should be golden-brown, pulling away from the edges of the tins, and cooked through.
- Remove them from the oven and set aside to cool in their tins for five minutes. Run a palette knife around the inside edge of the tin and gently turn the cakes out onto a cooling rack. Allow to cool completely.
Balsamic Strawberry Reduction
- (If you want to skip this step, you can use a store bought strawberry jam. But make it a good one!)
- Mix strawberries, balsamic vinegar, lemon juice, and sugar. Reduce the mixture over a low heat, stirring occasionally. Don’t stir too often, you don’t want the strawberries to breakdown and turn into mush.
- Reduce until the mixture meets your preferred taste and consistency (for me, this means the mixture reduces to just a little more than half it’s original volume). If you’re reduction becomes too tart, add a little sugar and/or water to fix.
- (“Chantilly” is fancy French-speak for a sweetened whipped cream. Don’t let it daunt you.)
- Vigorously whip sugar, vanilla extract, and whipping cream until soft peaks are formed.
- To assemble, place one cake upside down and spread the Chantilly cream, and then the balsamic strawberry reduction.
- Top with the second cake, top-side up. Spread Chantilly cream on top, and garnish using fresh strawberries and powdered sugar.
- Category: Desserts
- Cuisine: English
Keywords: Victoria Sponge Cake, Victoria Sandwich, Spongecake, Victoria Spongecake with Balsamic Strawberries, Balsamic Strawberries, Strawberry Sponge Cake