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