Ingredients
85g packet strawberry-flavoured jelly crystals
450g packet rectangular unfilled double sponge cake
1 tablespoon strawberry jam
300ml tub thickened cream
1 teaspoon vanilla essence
½ x 250g punnet strawberries, thinly sliced
Toasted flaked almonds, to decorate
Method
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Place jelly crystals in a medium heatproof jug. Add 1 cup boiling water. Stir until crystals are dissolved. Stir in ½ cup cold water. Refrigerate, stirring occasionally for about 1 hour and 30 minutes, or until jelly is partially set.
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Meanwhile, place one sponge layer on a serving plate. Spread evenly with jam. Top with remaining sponge layer. Using the round handle of a wooden spoon, poke holes in the top of sponge through to base, about 2cm apart.
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Stir jelly to loosen, then carefully fill holes. Reserve remaining jelly in fridge. Cover sponge. Refrigerate for about 3 hours, or until jelly is set.
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Beat cream and vanilla in a small bowl with an electric mixer until soft peaks form. Chop reserved jelly into small pieces.
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Arrange strawberries over top of cake. Spread cream to cover top and sides of cake. Sprinkle with jelly pieces and almonds.
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Cut into slices to serve.
