Victoria Sponge Cake

• 2 x 620 g boxes Woolworths Easy To Bake Vanilla Cake Mix
• 1 T Woolworths Beetroot Powder
• 1 cup Woolworths Whipping Cream
• 3 T icing sugar, sifted, plus extra for dusting
• 4 T Woolworths Strawberry Jam with Extra Fruit, warmed
• 250 g Woolworths Florida Pearl Strawberries, quartered
• 150 g Woolworths FlavourburstTM Strawberries, quartered
• 4 g Woolworths Freeze Dried Strawberries 

1. Bake the cakes according to package instructions, adding the beetroot powder to the cake batter.
2. Beat the cream and icing sugar until stiff. Spread onto one cake, marbling with the strawberry jam.
3. Top with the sliced Florida Pearl™ strawberries, then sandwich with the other cake. Top the cake with whole and sliced Florida Pearl™ and Flavourburst™ strawberries. Dust with icing sugar and the freeze-dried strawberries. If you’re feeling fancy, add some flower petals.

Cook’s note: To make cupcakes, use Woolworths Vanilla Cupcake Mix. Bake, hollow out the middle of the cupcakes and fill with jam. Pipe with icing and decorate with Florida Pearl™ strawberries.