A classic Victoria sponge cake filled with strawberry jam, whipped cream, and fresh strawberries, finished with a simple red-themed decoration for a Liverpool FC-inspired touch.
Preheat the oven to 180°C (160°C fan) / 350°F / Gas 4. Grease and line two 20 cm round cake tins with baking parchment.
In a large bowl, cream the butter and caster sugar together until pale and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Sift in the self-raising flour and baking powder, then gently fold together. Add the milk and mix until the batter is smooth and soft.
Divide the mixture evenly between the prepared tins and level the tops.
Bake for 20 to 25 minutes, or until the cakes are golden, risen, and a skewer inserted into the centre comes out clean.
Leave the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
Once cooled, place one sponge layer on a serving plate. Spread the strawberry jam over the top, then add the whipped cream and sliced strawberries.
Place the second sponge on top and press down gently.
Dust with icing sugar. For a Liverpool FC-inspired look, add a subtle red decoration or frosting detail if desired before serving.
Notes
For best results, make sure the cakes are completely cool before filling. If you want a stronger Liverpool FC theme, use a little red frosting or a small amount of red food colouring in the decoration.