I told you we were in a baking mood lately. We had a friend over the other night so we thought it would be the perfect opportunity to try this recipe for Victoria Sponge. Trevor had tried it when we were in England and really liked it (which is saying something because he does not like cake). We adapted it to make it dairy free and we used our homemade strawberry jam that is to die for. You could use any berry jam though. You could also cover this cake with chocolate, a glaze, or whipped cream if you so desire. But this way it is very light, almost like a strawberry shortcake, and it tastes just like spring! Exactly what I need right now!
Preheat your oven to 355 degrees and line two round cake pans.
25 minutes later.........
Delicious, dairy-free, and tastes like spring! I hope you enjoy this one as much as we did!