victoria sponge cake with fresh strawberries and cream

Looking for an easy dessert for your holiday weekend celebrations? This cake is perfect because it's super simple to make and assemble, but it looks pretty (and festive) as well.

The cake is a simple Victoria Sponge Cake (I used this recipe accompanying this article by Felicity Cloake, found in The Guardian).

Now, here's the thing. I didn't have self-rising flour on hand. I substituted all purpose with the appropriate amounts of added salt and baking powder, but I feel the cake, as a result, was lacking a bit in sponginess (though, not lacking in taste!). Next time I will either add more than the recommended amount of baking powder (even though it seemed like too much already), or I'll just pickup a small bag of self-rising. You'd think from reading the article that I would have just waited. But the fresh strawberries from market were at that perfect point, where waiting even just one day further would have resulted in waking up to slightly mushy berries, and a small army of fruit flies that seemed to have appeared from nowhere.

Layer sponge cakes rounds with generous amounts of whipped cream, sweetened with powdered sugar for a little extra hold, and top with fresh berries. Dust with powdered sugar before serving.

Also, the first of the roses have made their appearance in the garden.

 

Perfectly imperfect and very patriotic.