Tuesday 16 June 2015

Triple layer Victoria Sponge Strawberry and Cream cake

Triple layer ombre Victoria Sponge cake strawberries cream
Why have one layer of cake when you can have three? I had in my mind that I wanted to make a big cake with strawberries. I have the best yield ever of strawberries in my garden this year but the lack of sunshine has meant that are remaining an inedible green colour. Thankfully the shops are full of British strawberries at the moment so getting alternative supplies is easy.

Of course strawberries and cream go with Wimbledon tennis but the grass court season has already started in England. With this should also go hot summer days and long evenings but I decided to make this on the weekend when it rained continuously. To add to this seasonal madness I thought I would make this into an ombre cake. On the outside it doesn't show up too well but once cut the subtle difference in the colour of the layers can be seen.
I used strawberries for the fruit but you could do a mix (I was going to add raspberries but they had all sold out). Instead of the cream you could opt for buttercream or simply spread jam between the layers. I made this in 6in (15cm) tins as the layers are quite thick so there was plenty for us. If you don't have three tins of the same size then bake the sponges in shifts.

Equipment: 3 x 6in (15cm) baking/sandwich tins greased and lined on the bottom, 3 bowls, electric whisk/beaters, wire rack for cooling.


6oz (165g) Unsalted butter, softened or baking spread
6oz (165g) Caster sugar
6oz (165g) Self-raising flour
1½ tsp (7.5ml) Baking powder
3 Large eggs
¾ tsp (3.75ml) Vanilla extract
Pink gel food colouring (optional)

Filling and topping

½ pint (300ml) Double cream
9oz (250g) Strawberries, hulled and cut in half


1. Pre-heat the oven to 180°C/Gas mark 4.
2. In the three bowls separate weigh out the cake ingredients equally:

2oz (55g) Unsalted butter, softened or baking spread
2oz (55g) Caster sugar
2oz (55g) Self-raising flour
1 Large egg
½ tsp (2.5ml) Baking powder
¼ tsp (1.25ml) Vanilla extract

3. If you are using food colouring leave one bowl without any colouring and add some to the other two bowls. I used 6 drops in one and 12 in the other. Once baked the colour will dull.
4. Using the electric whisk beat the ingredients together for several minutes until it is smooth and light. To save washing the beaters between use start with the uncoloured mixture and then do the middle mixture and finally the most brightly coloured mix. This way the different colours don't get contaminated.
5. Spoon each of the mixtures into the prepared tins.
6. Put the tins into the oven and close the door slowly to prevent air being trapped (this causes sponges to sink in the middle) and bake for 20-25 minutes until the tops are golden brown.
7. Leave the sponges for a few minutes before turning out of the tins and leaving to cool on wire racks.
8. Once the sponges are completely cold whip the cream until it is thick enough to spread.
9. Layer up the sponges with cream between the layers and the halved strawberries arrange the edges. Finish off with a layer of strawberries and cream on top. 


  1. I might have licked the screen! Thanks for linking up to #tastytuesdays x

  2. Well this is a cake that jumps right out of the screen! I can almost taste it and it looks so pretty too #bakeoftheweek

  3. Cor this looks incredible! Welcome back to the #Bakeoftheweek gang - we have missed you and your marvellous creations! x

  4. Stunning and I especially love the three-coloured sponges - really unique. Thanks for linking to Simple and in Season - the round up is live and I've pinned your recipe, too x


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