Ingredients
For the Sponge Cake (2 layers, 9-inch):
200 g (1 ½ cups) all-purpose flour
150 g (¾ cup) sugar
120 g (½ cup) unsalted butter, softened
4 large eggs
1 tsp vanilla extract
1 ½ tsp baking powder
60 ml (¼ cup) milk
Pinch of salt
For the Filling:
300 ml (1 ¼ cups) heavy cream (chilled)
2 tbsp powdered sugar
200 g (7 oz) fresh strawberries (halved)
200 g (7 oz) blueberry jam or compote
For Topping & Decoration:
Extra whipped cream (piped)
Fresh strawberries, blueberries, raspberries
Mint leaves
Edible flowers (like chamomile/daisy)
Powdered sugar (for dusting)
Instructions
1. Bake the Sponge
Preheat oven to 175°C (350°F). Grease and line two 9-inch pans.
Beat butter and sugar until light and fluffy. Add eggs one at a time.
Mix in vanilla.
Fold in sifted flour + baking powder + salt alternately with milk.
Divide into pans and bake 20–25 minutes. Cool completely.
2. Prepare the Cream
Whip cream with powdered sugar until stiff peaks form. Keep chilled.
3. Assemble the Cake
Place first sponge layer on plate. Spread blueberry jam evenly.
Add a thick layer of whipped cream.
Arrange halved strawberries upright inside the cream for a stunning cross-section.
Place second sponge layer on top.
4. Decoration
Pipe swirls of whipped cream on top.
Decorate with fresh strawberries, blueberries, mint leaves, and edible flowers.
Dust lightly with powdered sugar for a bakery finish.
Serving Tip
Chill at least 1 hour before slicing to let the layers set. Best enjoyed with a cup of tea or coffee.
For the Sponge Cake (2 layers, 9-inch):
200 g (1 ½ cups) all-purpose flour
150 g (¾ cup) sugar
120 g (½ cup) unsalted butter, softened
4 large eggs
1 tsp vanilla extract
1 ½ tsp baking powder
60 ml (¼ cup) milk
Pinch of salt
For the Filling:
300 ml (1 ¼ cups) heavy cream (chilled)
2 tbsp powdered sugar
200 g (7 oz) fresh strawberries (halved)
200 g (7 oz) blueberry jam or compote
For Topping & Decoration:
Extra whipped cream (piped)
Fresh strawberries, blueberries, raspberries
Mint leaves
Edible flowers (like chamomile/daisy)
Powdered sugar (for dusting)
Instructions
1. Bake the Sponge
Preheat oven to 175°C (350°F). Grease and line two 9-inch pans.
Beat butter and sugar until light and fluffy. Add eggs one at a time.
Mix in vanilla.
Fold in sifted flour + baking powder + salt alternately with milk.
Divide into pans and bake 20–25 minutes. Cool completely.
2. Prepare the Cream
Whip cream with powdered sugar until stiff peaks form. Keep chilled.
3. Assemble the Cake
Place first sponge layer on plate. Spread blueberry jam evenly.
Add a thick layer of whipped cream.
Arrange halved strawberries upright inside the cream for a stunning cross-section.
Place second sponge layer on top.
4. Decoration
Pipe swirls of whipped cream on top.
Decorate with fresh strawberries, blueberries, mint leaves, and edible flowers.
Dust lightly with powdered sugar for a bakery finish.
Serving Tip
Chill at least 1 hour before slicing to let the layers set. Best enjoyed with a cup of tea or coffee.
