Mini Victoria sandwiches with strawberry & lemon recipe
 Serve up these sweet individual sponges to impress a crowd, or make these with the kids on a sunny bank holiday. 160g/5¾oz unsalted butter150g/5½oz caster sugar 2 medium free-range eggs, beaten 3 lemons, juice and zest 150g/5½oz self-raising flour splash whole milk pinch salt 160g/5¾oz unsalted butter 150g/5½oz caster sugar 2 medium free-range eggs, beaten 3 lemons, juice and zest 150g/5½oz self-raising flour splash whole milk pinch salt 250g/9oz strawberries, halved50g/1¾oz caster sugar ½ vanilla pod1½ tbsp cornflour 250g/9oz strawberries, halved 50g/1¾oz caster sugar ½ vanilla pod 1½ tbsp cornflour 1 jar best-quality lemon curd150ml/¼ pint double cream, whipped to stiff peaks icing sugar, to dust 1 jar best-quality lemon curd 150ml/¼ pint double cream, whipped to stiff peaks icing sugar, to dust Method To make the sponges, preheat the oven to 200C/180C Fan/Gas 6. Line 12 muffin tins with greaseproof paper.In a large bowl, whisk the butter, sugar and salt together until pale, then add the eggs slowly. Add the lemon juice, zest and flour. Bring together and add the milk to achieve a dropping consistency.Spoon the mixture into the lined muffin tins and bake for 20 minutes. Allow to cool before slicing in half and filling. To make the strawberry filling, mix the strawberries with the sugar and vanilla pod in a medium saucepan, then add the cornflour. Cook down over a medium-low heat to a jammy consistency. Allow to cool. To make the lemon filling, stir the cream and lemon curd together in a bowl. Once the muffins have cooled, cut in half and fill them with the lemon filling and cooled strawberry mix. Top the lemon ones with more lemon cream and garnish with lemon zest. Top the strawberry ones with the sliced strawberries. Dust with icing sugar. To make the sponges, preheat the oven to 200C/180C Fan/Gas 6. Line 12 muffin tins with greaseproof paper. To make the sponges, preheat the oven to 200C/180C Fan/Gas 6. Line 12 muffin tins with greaseproof paper. In a large bowl, whisk the butter, sugar and salt together until pale, then add the eggs slowly. Add the lemon juice, zest and flour. Bring together and add the milk to achieve a dropping consistency. In a large bowl, whisk the butter, sugar and salt together until pale, then add the eggs slowly. Add the lemon juice, zest and flour. Bring together and add the milk to achieve a dropping consistency. Spoon the mixture into the lined muffin tins and bake for 20 minutes. Allow to cool before slicing in half and filling. Spoon the mixture into the lined muffin tins and bake for 20 minutes. Allow to cool before slicing in half and filling. To make the strawberry filling, mix the strawberries with the sugar and vanilla pod in a medium saucepan, then add the cornflour. Cook down over a medium-low heat to a jammy consistency. Allow to cool. To make the strawberry filling, mix the strawberries with the sugar and vanilla pod in a medium saucepan, then add the cornflour. Cook down over a medium-low heat to a jammy consistency. Allow to cool. To make the lemon filling, stir the cream and lemon curd together in a bowl. To make the lemon filling, stir the cream and lemon curd together in a bowl. Once the muffins have cooled, cut in half and fill them with the lemon filling and cooled strawberry mix. Top the lemon ones with more lemon cream and garnish with lemon zest. Top the strawberry ones with the sliced strawberries. Dust with icing sugar. Once the muffins have cooled, cut in half and fill them with the lemon filling and cooled strawberry mix. Top the lemon ones with more lemon cream and garnish with lemon zest. Top the strawberry ones with the sliced strawberries. Dust with icing sugar.