Cake making question - if using fresh cream and strawberries...

[TheLibrarianIsNotAMonkey]

in the middle of a victoria sponge, do I need to do something special with the cream or do you just literally whip it up then bung it in with the strawbs or do I need to add icing sugar to it or some other mysterious cake making trick I don't know?! Thanks.

I always leave it as it is but you can add icing sugar and a drop of vanilla essence to give it a different taste as an option.

How did it turn out anyway? I am guessing as we are now over two hours on from your post that you have finished it

you can put whatever u want in it, butter cream or real cream or a dash of kirsch or cointreau in the double cream with a spoonful of icing sugar to your own sweetness.

Did I say essence???? I meant extract I don't touch essence, it's food of the devil!

LOL, thanks! I have made the cake but it's for tomorrow so the cream is going in then. I think I'll just leave it plain if that will be ok, the strawberries are sweet

Fresh plain cream is nice but if you need it to stay fresh looking or it wont get finished the same day, a small amount of cream cheese and icing sugar make a firmer cream 'frosting' that wont seperate or make the cake go soggy

Thanks LittleDucks - I might get a bit of cream cheese and icing sugar too then, it's for MIL and although we'll eat some I doubt she'll finish it all off the same day