Sunshine on a plate. Soft, zesty sponge, a burst of sweet-tart strawberries, and silky lemon cream – perfect for parties or a joyful afternoon treat.
less than 30 mins
10 to 30 mins
Makes 12
Nut-free, Pregnancy-friendly, Vegetarian
By Matt TebbuttFrom Saturday Kitchen
These Mini Victoria sandwiches balance indulgence and freshness, with tangy lemon, juicy strawberries, and a light sponge. While they contain butter and sugar, the use of fruit and cream brings a touch of brightness and balance to each mouthful.
Ingredients
For the sponges
- unsalted butter 160g/5¾oz
- caster sugar 150g/5½oz
- free-range eggs 2 medium, beaten
- lemons 3, juice and zest
- self-raising flour 150g/5½oz
- whole milk splash
- salt pinch
For the strawberry filling
- strawberries 250g/9oz, halved
- caster sugar 50g/1¾oz
- vanilla pod ½
- cornflour 1½ tbsp
For the lemon filling
- lemon curd 1 jar, best-quality
- double cream 150ml/¼ pint, whipped to stiff peaks
- icing sugar to dust
Method
Prepare the Sponges
- Preheat your oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tin with greaseproof paper.
- In a large mixing bowl, whisk the butter, sugar, and salt until pale and creamy using a whisk.
- Gradually add the beaten eggs, whisking well after each addition. Mix in the lemon juice, zest, and self-raising flour. Add a splash of milk to achieve a dropping consistency.
- Spoon the mixture evenly into the muffin tin and bake for 20 minutes, or until golden and springy to the touch. Allow to cool completely in the tin.
Make the Strawberry Filling
- Place the strawberries, caster sugar, and vanilla pod in a saucepan. Stir in the cornflour.
- Cook gently over medium-low heat, stirring, until the mixture thickens to a jammy consistency. Remove from the heat and let cool.
Prepare the Lemon Filling
- In a mixing bowl, fold the whipped double cream into the lemon curd until smooth and creamy.
Assemble the Mini Victoria Sandwiches
- Once the sponges are cool, use a knife to slice each in half horizontally.
- Fill half the sponges with the lemon cream and the other half with the cooled strawberry filling. Top the lemon ones with extra lemon cream and a sprinkle of lemon zest. Top the strawberry ones with sliced strawberries.
- Dust with icing sugar before serving and enjoy these delightful mini cakes fresh.
Additional Notes
For extra finesse, sieve the strawberry filling for a smoother texture, or swirl both fillings together for a vibrant twist.
What can you serve with this
- Fresh berries – Serve alongside for extra colour and a juicy, tart contrast.
- Lemon sorbet – Add a scoop for a cool, zesty finish that enhances the citrus flavours.
- Clotted cream – Offer a dollop for added indulgence and a nod to classic British tea-time treats.
- Mint sprigs – Garnish with fresh mint for a fragrant, refreshing touch.
Nutri-score Health Check
This recipe receives a Nutri-score of C. The sponges contain butter and sugar, but the use of fresh strawberries, lemon juice, and lemon zest adds vitamins and fibre. Double cream and lemon curd contribute richness, so enjoy these mini cakes as a treat within a balanced diet.
Positive Factors
- Strawberries provide vitamin C, fibre, and antioxidants.
- Lemon juice and zest offer a boost of vitamin C and a fresh, tangy flavour.
- Eggs add protein and nutrients.
Negative Factors
- Butter and double cream increase saturated fat content.
- Sugar and lemon curd add sweetness and calories.
This Nutri-score has been automatically calculated from the ingredients in the recipe and is only a guide. Enjoy these Mini Victoria sandwiches with strawberry and lemon as a joyful, occasional treat.
