A beautifully light sponge cake subtly flavoured with rose and filled with strawberries and white chocolate buttercream. This rose and strawberry Victoria sponge cake is steamed in the oven which accounts for it's fabulous texture.
Prep Time40 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr20 minutesmins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: cake, rose, strawberries, Victoria sandwich
Lay slices of strawberries over one cake and put the other (buttercream side down) on top, sandwiching the strawberries between the buttercream.
250 g strawberries
Icing
Mix the icing sugar with the double cream and rose syrup.
50 g icing sugar, 1 tbsp double cream (heavy cream), 2 tbsp rose syrup
Pour over the top of the cake.
If you like, decorate with sprinkles. I used shimmer pearls and ladybirds.
Notes
Use rose extract or rose water instead of rose syrup if needed. See the notes in post for this.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.