With Wimbledon well underway, this cake is fit for champions! Level-up your traditional Victoria Sponge with gin-soaked strawberries and elderflower buttercream. What could be more British!

Ingredients

200g caster sugar

200g softened butter

4 eggs

200g self-raising flour

1 tsp baking powder

2 tbsp milk

For the filling

80g butter

120g icing sugar

2 tbsp elderflower cordial

200g strawberries

2 tbsp Roundwood London Dry Gin

Juice of half a lemon

1 tbsp caster sugar

Method

1. Heat oven to 190c/170c fan. Grease two 20cm sandwich tins and line base with baking paper. 

2. In a large bowl, beat together all cake ingredients until you have a smooth batter. 

3. Divide between the two tins and smooth. 

4. Bake for 20 mins until golden and springy. Remove from tins and leave to cool. 

5. Whilst the cakes are cooking, roughly chop your strawberries, mix with the caster sugar, lemon juice and gin. Let sit in the fridge for at least half an hour. 

6. When the cakes have cooled and the strawberries and gin are happily mingling in the fridge. Whisk the softened butter until light coloured and fluffy, add the icing sugar a spoonful at a time, then add elderflower cordial to taste. 

7. To assemble, top one cake with the buttercream (hold back a spoonful or two), add your ginny-strawberries and place the other cake on top. To decorate, pipe or spoon (depends how fancy you're feeling!) your leftover buttercream and top with berries and a sprinkle of icing sugar. 

Enjoy!