Is there anything that says British summer more than strawberries and gin? We thought not, so we’ve taken a classic Victoria sponge and given it a gin-soaked makeover! The delicate notes of elderflower cream adds to the summer medley and makes this a surefire winner that will wow your guests!
Strawberry, Gin and Elderflower Cake
225g caster sugar, plus a little extra for dusting the finished cake
225g butter at room temperature,
4 free-range eggs
200g self-raising flour
2 tsp baking powder
plus a little extra to grease the tins
1 tsp vanilla extract
2 tbsp milk
2 tbsp sugar
2 tsp lime juice
300ml double cream
60ml elderflower liqueur
1-2 tbsp icing sugar
Preheat the oven to 180c, and grease two 8” sandwich tins.
Cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time until incorporated, then sift in the flour, cornflour and baking powder.
Finally add in the vanilla and milk, being careful not to over mix, then pour the batter equally between the two tins.
Bake for 20 minutes, until golden brown and springy to touch. Allow to cool for 10 minutes, then turn onto a cooling rack.
Hull and slice 300g strawberries, then mix in a bowl with the gin, sugar and lime juice. Leave to macerate for 20 minutes. Strain the strawberries and keep the liquid to one side.
Whip the cream, elderflower liqueur and icing sugar together until stiff peaks form.
Once the cakes have cooled, spread half the cream onto the top of one, then spoon over your macerated strawberries. Drizzle with some of the leftover liquid, the place the other cake on top.
Spread the remaining cream on top, and decorate with the remaining fresh strawberries.
Why not pair it with some of these smashing strawberry gin cocktails for Wimbledon?
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