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Strawberry Compote Victoria Sponge

Strawberry Compote Victoria Sponge

  • Servings: 8 servings
  • Cooking Time: 30 mins cooking

A family favourite with a twist from Miguel Barclay. A Strawberry Compote Victoria Sponge using Princes Strawberries in light syrup.

Ingredients & Instructions
Ingredients & Instructions

Ingredients:

1 x 410g cans Princes Strawberries in Light Syrup, drained

200g self raising flour

200g butter

200g caster sugar

3 eggs

300g double cream

1 tbsp icing sugar, plus extra for dusting

Where to get the princes products?
Where to get the princes products?

Cooking Instructions:

  1. Mix the flour, butter, sugar and eggs to create the cake batter, transfer to a lined cake tin and bake in the oven at 180c for about 25 minutes or until cooked through.
  2. Allow to cool and then cut in half widthways
  3. Meanwhile, whip the cream until you see stiff peaks, add 1 tbsp of icing sugar and whip for a further 30 seconds
  4. Assemble the cake by adding half the whipped cream and can of drained strawberries to the middle layer, then dust with icing sugar.
Where to get the princes products?
Where to get the princes products?
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