Wimbledon inspired mini fluffy vanilla Victoria sponge cakes filled with strawberry jam and cream, and topped with fresh strawberries. The perfect summer treat!
A few years ago, me and my Mum went to Wimbledon for the day.
One of my Mum’s best friends works at the championship, running one of the restaurants. She invited us along to the day, sorting us ground tickets without the queues, and finding us a table at her restaurant. We turned up early and started off the day with a pot of strawberries and cream, and a jug glass of Pimms. Pimms in the morning is perfectly acceptable when you’re at Wimbledon. We headed up to the hill to watch a few sets on the big screen, before taking ourselves off to lunch.
We sat in the balcony of the restaurant, watching people wander by beneath us. We quickly moved onto champagne, and sat happily sipping the afternoon away. We hadn’t moved from our seats when the afternoon tea service began, so we moved seamlessly from one meal to the next. The rest of our day at Wimbledon we spent nibbling on cakes and scones, getting slowly more tipsy. It was a wonderful day. Plenty of strawberries, plenty of bubbles. Not that much tennis considering where we were, but the day was none the poorer for it.
For me, Wimbledon is all about strawberries and cream. Sure, the tennis is important, but its the atmosphere, the food and the traditions that make Wimbledon such a key event in the British social sporting calendar.
Wimbledon is about eating pots of strawberries and cream in the sunshine. Hiding out under an umbrella, and keeping spirits up with a tall glass of Pimms when the rain comes in. Laying out a picnic and allowing the true British support of the under dog to come through in tensely hold breath and over excited yells.
With the championship starting tomorrow, these miniature little strawberry Victoria sponge cakes are the perfect recipe. They’re delightful little morsels. I love anything in miniature, and these little cakes are so dainty. They’d make a fantastic addition to an afternoon tea, or they’d be lovely to nibble on finals weekend camped out in front of the telly. The sponge is light and fluffy, and they can be eaten in just two or three bites.
The vanilla sponge is baked in a sheet, then cut into rounds with a cutter. They’re filled with lashings of strawberry jam, and a swirl of cream. Each mini cake is stacked up, and topped with more cream, and a deliciously fresh ruby red strawberry. This is the very best time of year for strawberries. Local British summer strawberries are juicy and incredibly sweet. Each one is the perfect shade of bright, glossy red.
Light, fresh and elegant, these cakes are the perfect summer time treat.
– These cakes are best assembled on the day they are eaten. The cut edges of the sponge will go dry quickly. If you want, bake the cake in advance and then cut and assemble on the day you plan to serve them. The sponge cake can also be made and frozen without the jam and cream.
- 170g butter softened to room temperature or stork
- 170g caster sugar
- 2 teaspoon vanilla extract
- 170g self raising flour
- 3 medium eggs
- 4 tablespoons milk
- 200ml double cream
- 4 tablespoons strawberry jam
- fresh strawberries
- Preheat the oven to 180C / 160C fan / 350F.
- Grease and line a 17x 28cm baking tray.
- In a large bowl cream together the butter, sugar and vanilla until light and pale.
- Add the flour, eggs and milk and fold until smooth.
- Pour the batter into the prepared tin and bake for 20-25 minutes until golden and firm to the touch. An inserted skewer should come out clean.
- Cool the cake completely on a wire rack.
- Once cool, cut into round with a 5cm cutter. You should be able to cut out 12 - 14 rounds. Slice each mini cake in half.
- Whip the cream until it forms stiff peaks.
- Spread jam onto the bottom half of each cake, then pipe on a swirl of jam.
- Finish with another swirl of cream, half a fresh strawberry, and a dust of icing sugar.