Perfectly ripe strawberries are simmered in a rhubarb and lemon base. The tartness of rhubarb is an ideal partner for sweet early summer strawberries and offers a classic taste of the start of summer in Vermont!
We love this preserve as a delicious glaze for red snapper, perfect atop vanilla ice cream, and delicious included in pies, tarts and scones. Check our Cooking with Jam series for "Strawberry Rhubarb Victoria Sponge Cake" and over 100 other recipes showcasing how to make simple dishes special with a jar of Blake Hill jam!
ONE OF OUR ARTISAN PRESERVES
10.8 oz.
STRAWBERRY RHUBARB VICTORIA SPONGE CAKE
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Quintessential cake for a British Sunday Afternoon High Tea. If available at your local store, swap whipped cream for Devonshire or Cornish Clotted Cream for a special treat with friends!
Serving Size: 1 cake
8 ounces unsalted butter, at room temperature
8 ounces cane sugar
4 free-range eggs
8 ounces all-purpose flour
2 tsp baking soda
½ tsp salt
6 ounces heavy whipping cream (or English Clotted Cream)
1 ounce confectioners’ sugar
Blake Hill’s Strawberry Rhubarb Preserve
INSTRUCTIONS
1
Preheat oven to 325°F, grease two 8" cake tins.
2
In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time continuing to mix well. Gradually add flour, baking soda and salt.
3
Divide the mixture between the two cake tins and bake for 25-35 minutes until golden.
4
Remove cakes from oven, let them cool for 5 minutes and transfer to the cooling rack. Rest for 20 minutes or until cakes have cooled.
5
To make the cream, in a bowl, whip heavy cream into stiff peaks. Add sugar to the heavy cream before whipping if a sweeter cream is desired. and spread on top of the plated cake.
6
Time to put the pieces together! Place one cake upside down on a cake plate, spread cream over it, top with jam, then place the other cake on top. Dust with confectioners’ sugar, slice and Enjoy!
