A tasty treat with a cup of tea  Herbert William Kitchen's New Forest Strawberry Sponge recipe makes for a great afternoon treat!


  • 3 Fluffets free range eggs
  • 175g butter
  • A splash of milk
  • Vanilla extract
  • 250ml double cream
  • 250g Strawberries from New Forest Fruits
  • 175g caster sugar
  • 175g self-raising flour



  • Heat the oven to 180C/350F/Gas 4.

  • Grease the cake tins

  • Cream the butter and the sugar together until pale. Use an electric hand mixer if you have one.

  • Beat in the eggs.

  • Sift over the flour and fold in using a large metal spoon.

  • The mixture should be of a dropping consistency; if it is not, add a little milk.

  • Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.

  • Sandwich the cakes together with the whipped cream and berries

New Forest Strawberry Sponge