Strawberry Jelly and Cream Cake
This Strawberry Jelly and Cream Cake is light, refreshing, and perfect for warmer days. The soft Victoria sponge pairs beautifully with whipped cream, fresh strawberries, and glossy strawberry jelly. Served chilled with strawberry coulis and mint, it makes a stunning dessert for family meals, garden parties, or afternoon treats.
This Strawberry Jelly and Cream Cake is light, refreshing, and perfect for warmer days. The soft Victoria sponge pairs beautifully with whipped cream, fresh strawberries, and glossy strawberry jelly. Served chilled with strawberry coulis and mint, it makes a stunning dessert for family meals, garden parties, or afternoon treats.
Servings 8 Servings
Ingredients
Victoria Sponge Ingredients:
- 200 g unsalted butter softened
- 200 g caster sugar
- 4 medium eggs free range
- 200 g self-raising flour
- 1 tsp vanilla extract
- 2 tbsp milk
Cream Layer Ingredients:
- 300 ml double cream thick
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Strawberry Jelly Layer Ingredients:
- 1 packet strawberry jelly cubes
- 300 ml boiling water
- 150 ml cold water
- 250 g fresh strawberries hulled and halved
Strawberry Coulis Ingredients:
- 150 g fresh strawberries
- 1 tbsp icing sugar
- 1 tsp lemon juice
- Fresh mint
Instructions
Prepare the Cake Tin:
- Preheat the oven to 180°C fan or 200°C conventional. Line and grease a 20cm round cake tin with baking paper.
Make the Sponge Batter:
- Add the softened butter and caster sugar to a large bowl. Beat until pale and fluffy. Add the eggs one at a time and mix well after each addition.200 g unsalted butter, 200 g caster sugar, 4 medium eggs
- Fold in the self-raising flour gently. Stir through the vanilla extract and milk until the batter becomes smooth.200 g self-raising flour, 1 tsp vanilla extract, 2 tbsp milk
Bake the Sponge:
- Pour the mixture into the prepared tin and level the top. Bake for 22 to 25 minutes until golden and springy to the touch.
- Remove the sponge from the oven and leave it in the tin for 10 minutes. Transfer it to a cooling rack and allow it to cool fully.
Prepare the Jelly:
- Break the strawberry jelly cubes into a jug or bowl. Pour over the boiling water and stir until fully dissolved. Add the cold water and mix well.1 packet strawberry jelly, 300 ml boiling water, 150 ml cold water
- Leave the jelly to cool completely at room temperature. It should remain liquid but feel cool before using.
Make the Cream Layer:
- Add the double cream, icing sugar and vanilla extract to a chilled bowl. Whisk until thick peaks form.300 ml double cream, 2 tbsp icing sugar, 1 tsp vanilla extract
- Spread the whipped cream evenly across the cooled sponge. Place the cake into the fridge for 20 minutes so the cream firms slightly.
Add the Strawberries:
- Arrange the halved strawberries carefully across the cream layer.250 g fresh strawberries
Pour the Jelly:
- Very slowly spoon or pour the cooled jelly over the strawberries and cream. Pouring over the back of a spoon helps prevent disturbing the cream layer.
- Transfer the cake carefully to the fridge and chill for at least 2 to 3 hours until the jelly sets fully.
Make the Strawberry Coulis:
- Add the remaining strawberries, icing sugar, and lemon juice to a blender. Blend until smooth.150 g fresh strawberries, 1 tbsp icing sugar, 1 tsp lemon juice
- For a smoother sauce, pass the coulis through a fine sieve.
Serve
- Slice the chilled cake carefully with a sharp knife. Drizzle strawberry coulis onto each plate before serving.
- Top each slice with a small sprig of fresh mint and extra strawberries if desired.Fresh mint
Equipment
- 20cm round cake tin Springform
- Electric whisk or stand mixer
- Blender or food processor
- Spatula or spoon
Nutrition
Calories: 558kcal | Carbohydrates: 52g | Protein: 8g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 47mg | Potassium: 182mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1308IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 1mg
