Recipe finder

Very Berry Showstopper Cake

Very Berry Showstopper Cake



For the sponge

  • 4 large eggs
  • 225g golden caster sugar
  • 225g self-raising flour
  • 1 level tsp baking powder
  • 225g unsalted butter, softened plus extra for greasing tins

For the filling

  • Jar Bonne Maman Strawberry or Raspberry Conserve
  • 150ml double cream

To finish

  • 2 x 175g bags Bonne Maman Madeleines
  • Fresh summer berries



  1. Heat the oven to 180°C, 160°C fan, Gas 4

  2. Grease and line the base of 2 x 20cm sandwich tins with baking paper.

  3. Put all the sponge ingredients into a large bowl and beat everything together until smooth. The mixture should have a soft dropping consistency. Divide the mixture evenly between the tins and smooth the surface of the cake.

  4. Bake for 25 minutes until golden and springy to touch. Cool in their tins for 5 minutes then turn out onto a wire rack to cool completely.

  5. Meanwhile, lightly whip the double cream.

  6. Spread one cake with half the whipped cream then spoon over the Conserve. Place the other sponge on top.

  7. Spread the remaining whipped cream around the side of the cake and press on the Madeleines. Fill the centre with fresh summer berries and serve.   

Cooks tips

Cooks tips

  1. The cake without the fresh berries will keep in an airtight container for two days.

  2. No time to bake? Transform a bought Victoria sponge into a showstopper with buttercream, Bonne Maman Madeleines and berries as above.

Good to know

  • • Serves 8-10

Recipe by

Bonne Maman

Love this recipe?

Sign up

Sign up to our newsletter to receive the latest from the Bonne Maman team.

Sign up

Like this? Then you might like these too