At Hello Eco Living we don’t need much of an excuse for cake. When cake is in aid of a charity close to our hearts, we definitely can’t resist.

This month it’s time to get together with your favourite people this summer and host a tea party in aid of Breast Cancer Care. The charity’s Strawberry Tea campaign runs from 1 June to 31 August and raises money to support the 50,000 people who are diagnosed with breast cancer every year in the UK.

From the comfort of your own front room or back garden, to the local park or office canteen, anywhere goes for a Strawberry Tea.  All you need to do is buy or bake some cakes, add some British strawberries, put the kettle on and away you go. A donation from your guests will make a real difference to the lives of people affected by breast cancer.

In the UK, someone is diagnosed with breast cancer every 10 minutes. However big or small your Strawberry Tea event, every penny raised will enable Breast Cancer Care to continue providing free expert information and professional support to anyone affected.

Register now for a free Strawberry Tea fundraising pack full of ideas and tips to make your event the highlight of the summer. Visit or call 0870 164 9422.

Need some recipe inspiration?

Classic Victoria sandwich cake

Serves 8. Preparation time: 30 minutes. Cooking time: 20 minutes

For the Victoria cake

175 g (6 oz) butter, at room temperature

175 g (6 oz) caster sugar

Grated rind of 1 lemon

175 g (6 oz) self-raising flour

1 teaspoon baking powder

3 medium eggs, beaten


150 g (5 oz) strawberries, hulled, sliced

3 tablespoons strawberry jam

150 ml (1/4 pint) double cream

4 strawberries to decorate, halved, hulls left on

  • Little strawberry sugar, see tip or caster sugarPreheat the oven to 180oC/350oF/Gas Mark 4.  Lightly brush the base and sides of 2, 20 cm (8 inch) Victoria sandwich tins with a little oil then line the bases with 2 circles of non-stick baking paper the same as the base of the tins
  • Cream the butter and sugar together in a large mixing bowl with a wooden spoon or in an electric mixer until light and fluffy then stir in the lemon rinds
  • Sift the flour and baking powder on to a plate. Gradually beat alternate spoonfuls of beaten egg and flour into the creamed butter mixture until smooth, continue until all the eggs and flour have been added
  • Divide the mixture between the tins, spread level with a round bladed knife then cook on the middle shelf in the oven for about 20 minutes until well risen, golden brown and the cake springs back when lightly pressed with a fingertip. Allow to cool for a few minutes then loosen the edges of the cakes with a round bladed knife and turn out on to a large wire rack. Peel off the lining paper then turn cakes back up the other way and leave to cool completely
  • Mix the sliced strawberries with the jam, if the jam is very set, warm briefly in the microwave before adding the strawberries. Softly whip the cream. Transfer one of the cakes to a serving plate. Top with spoonfuls of the cream then the strawberry jam mix. Carefully lift the top cake in place, arrange the halved strawberries on top and sprinkle with sugar. Serve cut into wedges.

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