Strawberry and rose victoria sponge sandwich
- Published: 1 Jul 18
- Updated: 18 Mar 24
Want a classic Victoria sponge with a bit more…oomph? This recipe uses decadent rose extract and petals to create a truly beautiful cake with a difference.
But for the classic recipe, you can’t go wrong with our world-beating victoria sandwich.
-
Serves 12
-
Hands-on time 40 min, oven time 20-25 min
Ingredients
- 250g unsalted butter, softened, plus extra for greasing
- 250g caster sugar
- 4 large free-range eggs
- 250g self-raising flour
- 50g granulated sugar
- Few drops pink food colouring
- 1 tsp rose extract, plus a few extra drops
- 400ml double cream
- 2 tbsp icing sugar
- 400g strawberries, hulled and sliced
- Edible rose petals to serve, sugared
Method
- Heat the oven to 180°C/fan160°C/ gas 4. Grease and line 2 x 20cm sandwich tins.
- Beat the softened butter with the sugar until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Add the flour and fold into the mixture to form a smooth batter.
- Divide evenly between the cake tins and bake in the centre of the oven for 20-25 minutes until golden and risen and a skewer pushed into the centre comes out clean. Turn onto a wire rack and leave to cool.
- Put the granulated sugar in a pestle and mortar with a few drops each of pink food colouring and rose extract. Pound gently until evenly coloured, then spread onto a lined baking sheet to dry. Set aside.
- Once the cakes are cool, make the filling. In a bowl, whisk the cream with the icing sugar until just holding its shape, then fold in 1 tsp rose extract and whip to pillowy peaks.
- Spread one of the cakes with the cream, then arrange the sliced strawberries over. Top with the second sponge and sprinkle with the pink sugar and sugared rose petals.
- Recipe from June 2014 Issue
Nutrition
- Calories
- 540kcals
- Fat
- 38g (23.1g saturated)
- Protein
- 5.7g
- Carbohydrates
- 44.9g (30.2g sugars)
- Fibre
- 1.4g
- Salt
- 0.3g
delicious. tips
If you don’t grow your own roses, ask your florist for unsprayed, edible blooms or order online from rosepetalshop.co.uk/edible-rose-petals.
Make the sponges the day before and, once cooled, wrap well in baking paper and cling film.
Freeze the cooked, cooled sponges, well wrapped, for up to a month. Defrost before continuing with the recipe.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
I love this recipe because it reminds me of the cake I made for my Grandfather’s 80th birthday party and epitomises summer!
I love this recipe because strawberry’s are one of my favourite Summer fruits and added to a freshly made Victoria Sponge is definitely my idea of yum!