Strawberry Victoria Sponge Cakes
Single-serving Strawberry Victoria Sponge Cakes offer a fun and creative alternative to cupcakes. They might look like they belong in a fancy bakery, but these bite-sized treats are easy to prepare. Just cut a sheet cake into rounds, sandwich a layer of whipped cream and strawberry jam between each pair, and finish them off with a strawberry slice and a dusting of powdered sugar.
Makes: 12 mini cakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Recipe Created By: Nick Castro
Featured In: Mississippi Farm Country
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Recipe Created By: Nick Castro
Featured In: Mississippi Farm Country
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1 lemon, zested
- 4 eggs, room temperature
- 1 ¾ cup all-purpose flour
- ¼ cup almond flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons milk
- 1 pint strawberries, cleaned and quartered, plus 2-3 sliced
- 2 cups whipped cream, homemade or store-bought
- ¼ cup strawberry jam
- ¼ cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Spray a half sheet pan with nonstick spray and line with parchment paper. Spray the top of the parchment paper with additional nonstick spray. Set aside.
- In the bowl of a hand or stand mixer fitted with a paddle attachment, cream together the butter, sugar and lemon zest until light and fluffy, about 10 minutes. Add the eggs one at a time, mixing to combine between each addition.
- In a separate bowl, whisk together the all-purpose and almond flours, baking powder, and salt. Set aside.
- Add the milk and flour mixture to the bowl of wet ingredients, half at a time, mixing on low speed until just combined between each addition.
- Using a spatula, spread batter evenly onto the prepared sheet pan and bake for 20 minutes. Turn cake out onto a cooling rack and allow to cool completely, about 20 minutes.
- Using a 2-inch cookie cutter, cut the cooled cake into 24 rounds. Fill a piping bag with whipped cream. Pipe the cream around the edges of 12 cake rounds. Spoon about 1 teaspoon of strawberry jam into the middle. Add 1 strawberry slice and top with the remaining 12 cake rounds.
- Sift powdered sugar over each mini cake and garnish with a quartered strawberry on top. Serve immediately or refrigerate until ready to serve.
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