Strawberry and Cream Victoria Sponge

"My take on strawberries and cream, the English classic, is made with late season strawberries. I’ve found they get better as the summer continues, weather permitting. My take on Victoria sponge is what it damn well should be: a sponge cake, lots of air, very little butter; not the stodgy pound cake usually baked as two separate layers. The gorgeous juices won’t seep through the crust, for God’s sake! Airy sponge, almost-melted zesty strawberries, a pillow of cream… And that's the best dessert possible."

Preparation Time30 min

Cooking Time35 min