We’re approaching one of the best times of the year for baking, when many fruits start to come into season. Victoria sponge is one of my old standby recipes, and it’s a great use for the boxes of strawberries I buy too many of this time of year.
The cake is a bit finicky to cut, so I decided to deconstruct it into a trifle. Though it could be argued that the layered presentation of a Victoria sponge is a deconstructed trifle in itself? I baked only one layer of the sponge, as my trifle dish is, well, a trifle small. Turned out quite nicely.