Recipe courtesy of Hartley's


  • 200g Unsalted butter softened
  • 200g Caster sugar
  • 4 Eggs
  • 1tsp Vanilla extract
  • 200g Self-raising flour
  • 1tsp Baking powder

For the filling

  • 150g Unsalted butter
  • 300g Icing sugar
  • 2tsp Milk
  • 6tbsp Hartley's Strawberry Jam


  • STEP 1

    Preheat the oven to 200°C/ 400°F/ Gas mark 6.

  • STEP 2

    Grease a mini Victoria sponge tin or 6.5cm muffin tin with straight sides. Line with a small circle of greaseproof paper in the base.

  • STEP 3

    Cream the butter and sugar. Add the eggs, vanilla extract and fold in the flour and baking powder.

  • STEP 4

    Pour into your muffin tin, filling with mixture 3/4 of the way up.

  • STEP 5

    Bake for 20 minutes until risen and golden brown. Allow to cool on a wire rack.

  • STEP 6

    Whisk the butter, icing sugar and milk together to create icing. Stir in 3 tbsp of Hartley's strawberry jam. Place in a piping bag with a small star nozzle.

  • STEP 7

    Spread the sponges with the remaining jam and pipe over the strawberry buttercream on top before placing the top sponge on.