Fresh Cream Victoria Bunt Cake

This fluffy cake is a summer delight, packed full of juicy strawberries it’s the perfect summer treat.


  • 200g Stork
  • 200g Tate and Lyle caster sugar
  • 200g Neil’s self raising flour
  • 4 medium free range eggs
  • ASDA extra special strawberry jam
  • 10 local strawberries
  • Icing sugar to dust
  • 250ml whipping cream
  • Vanilla essence


  • Pre heat oven to 150c
  • Cream butter and sugar along with one teaspoon of vanilla essence together in a mixer until it reaches a pale and creamy consistency
  • Reduce the speed of your mixer and add in four eggs, one at a time
  • Fold in sieved self raising flour and mix well
    Place in a greased bunt tin (I use ProCook – it is FAB!) and bake in the centre of your pre heated oven for 40 minutes or until a skewer comes out clean
    Place bunt tin on a cooling rack until cooled before turning out
    When your cake is fully cooked, slice through the middle and generously spread jam over one half. Spread whipped cream evenly and generously (YOLO) over the same half then add chopped strawberries. Place the other half of the cake on top and dust with icing sugar


Lucy xx

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