Berry and honey Victoria sandwich cake

10 INGREDIENTS • 8 STEPS • 1HR

Berry and honey Victoria sandwich cake

Recipe

4.4

10 ratings
A perfect recipe to bake with children (or yourself) for a special ocassion.
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A perfect recipe to bake with children (or yourself) for a special ocassion.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR

Total time

Ingredients

Servings
10
For the cake
175 g
softened M&S Collection Farmhouse British butter
plus extra for greasing
175 g
caster sugar
3
M&S free-range mixed size eggs
175 g
self-raising flour
1 1/4 tsp
baking powder
250 g
M&S British strawberries, washed, sliced
3 tbsp
strawberry jam
3-4 tablespoons
For the buttercream
100 g
icing sugar
200 g
softened M&S Collection Farmhouse British butter
100 g
M&S pure honey

Nutrition per serving

VIEW ALL
Calories
510kcal
Fat
31.8 g
Saturates
19.4 g
Sugars
39.7 g
Salt
263.7 mg
Love This Recipe?
Add to plan
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Berry and honey Victoria sandwich cake
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 180ºC/160ºC fan/gas mark 4.
step 2
Grease the inside of both cake tins well. Cut 2 circles of greaseproof paper to fit and use them to line the base of the tins.
step 3
Using a handheld beater or stand mixer, beat together the butter (175 g), sugar (175 g), eggs (3), flour (175 g) and baking powder (1 1/4 tsp) in a large bowl. Once combined, beat for a further 2 minutes until smooth.
step 4
Divide the cake batter between the 2 tins and roughly level the surface of each with a spoon or spatula. Then bake in the preheated oven for 25-30 minutes until the cakes are well risen, golden and springy to the touch.
step 5
Carefully run a knife round the edge of the cakes then carefully tip them upside down to remove them from their tins. Remove the greaseproof paper and leave them to cool.
step 6
Make the honey buttercream by beating together the icing sugar (100 g) and butter (200 g) until smooth. Then add the honey (100 g) and beat again until combined.
step 7
To assemble the cake, spread the top of one cake with the strawberry jam (3 tbsp) then cover the jam with the strawberries (250 g). Don’t forget to save some to decorate the top of the cake.
step 8
Carefully place the second cake on top of the first one. Cover the top of it with the honey buttercream and the remaining strawberries.
step 8 Carefully place the second cake on top of the first one. Cover the top of it with the honey buttercream and the remaining strawberries.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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