Strawberry Victoria Mess

Ingredients

(Serves 6-8)

For the sponge, you will need:

100g (3½oz) butter, plus extra for greasing

100g (3½oz) caster or granulated sugar

2 eggs

100g (3½oz) plain flour, 
plus extra for dusting

¾ teaspoon baking powder

1 tablespoon milk

For the strawberries, you will need:

450g (7oz) strawberries, dehulled

100g (3½oz) caster sugar or granulated sugar, plus 1 tablespoon for the puree

Juice of 2 lemons

250ml (9fl oz) double cream 
or regular cream

Few sprigs of fresh mint, to decorate

Method

Preheat the oven to 180°C, 350°F, 
Gas 4, then butter and flour the sides of an 18cm (7in) diameter sandwich tin with 3cm (1¼in) sides. Line the base of the tin with a disc of baking parchment.

In a large bowl or in an electric food mixer, cream the butter until it is soft. Add the caster sugar or granulated sugar, whichever you are using, and beat until the mixture is light and fluffy.

Whisk the eggs in a small bowl for a few seconds until they are just mixed, then gradually add them to the butter-and-sugar mixture, beating all the time. Sift in the plain flour and the baking powder, then add the milk and fold it in gently to incorporate it.

Tip the mixture into the tin and place the tin in the centre of the oven. Bake the sponge for 18-25 minutes or until it is golden on top and springy to the touch.

Remove the sponge from the oven and allow to cool in the tin for 10 minutes, then loosen around the edges of the cake using a small, sharp knife and carefully remove the sponge from the tin. Leave on a wire rack to cool down completely.

To make the puree, take 100g (3½oz) of the strawberries and put them in a food processor along with the tablespoon of caster sugar or granulated sugar, whichever you are using, and the juice of ½ lemon. Whiz for a few minutes, then push through a sieve and set aside.

Slice the remaining strawberries and mix them together in a bowl with the remaining 100g (3½oz) of caster sugar or granulated sugar, whichever you are using, and the remaining lemon juice. Set aside and allow to sit for about an hour or so to become juicy.

Strain off the juices and place the strawberries in a bowl. Next, cut the Victoria sponge in to 1cm-1.5cm 
(½in-¾in) pieces and add to the bowl. Mix together well to make sure each sponge piece is thoroughly moistened.

In a bowl, whisk the double or regular cream, whichever you're using.

To serve, add in layers to serving glasses - first, add a few pieces of Victoria sponge, then some sliced strawberries, next, a spoonful of whisked cream, and finish with a drizzle of the pureed strawberries and a sprig of mint.

This recipe appears in Rachel Allen's new book 'All Things Sweet'.