Strawberries and Cream Victoria Sponge Cake, a traditional British cake recipe, layers of soft sponge with strawberry jam, fresh whipped cream and strawberries.
Victoria Sponge Cakes are very popular in Great Britain. It's often made for parties, gatherings, tea parties and celebrations.
This recipe uses a basic Victoria Sponge ratio of ingredients. It's easy to remember because the quantities are always the same for each ingredient, so equal parts flour, butter and sugar, and the eggs, if weighed, would also equate to the same amount.
The leavening agent used is baking powder, so this gives a nice rise and texture of crumb to the cake.
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The recipe itself is straight forward and requires nothing fancy by way of equipment. So long as you have a bowl and a wooden spoon, you're good to go with mixing.
The trick to a good crumb is to not over mix the batter. You can then get a nice light cake as opposed to a brick!
Why is a Victoria sponge called Victoria sponge?
The Victoria sponge cake was named after Queen Victoria, who ate a slice of sponge cake with her afternoon tea.
The cake is characteristic with its 2 layers of sponge sandwiched in between with jam and cream, The cake is traditionally not decorated on the top but just given a light sprinkling of sugar.
Check out our handy Oven Temperature Conversion Guide!
What makes a good Victoria sponge?
Make sure all the cake ingredients are at room temperature before you start. Where possible, leave out on the worktop overnight.
Make sure the butter is not so soft it is almost liquid, so do NOT melt or soften in the microwave.
This will result in a very greasy/oily cake with a dense crumb.
How long will a Victoria sponge cake with fresh cream last?
Store a Victoria sponge in an airtight tin for up to three days. If filled with fresh cream, refrigerate for up to 2 days.
What is a sponge cake in Britain?
Sponge cake is a light cake made with eggs, flour, and sugar, sometimes leavened with baking powder.
The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria Sponge.
Prep Time
20 Minutes
Bake Time
25 Minutes
Serving size
12
Ingredients
Cake ingredients:
4 Large Eggs, lightly beaten
8oz or 225g Caster Sugar
8oz or 225g Self Raising Flour
2 tsp baking powder
8oz or 225g butter at room temperature
2 teaspoons vanilla extract
2 teaspoons powdered / icing sugar for dusting the cake
The filling:
8 oz or 240 ml Fresh Whipping or Double cream
1 Tablespoon Powdered/icing sugar
5 tablespoons of strawberry jam
10 Fresh strawberries, sliced
Instructions
1. Preheat the oven to 180C/ 350F.
2. Grease two 20cm/8in round baking pans, making sure you grease the base and up the sides.
Then cut out 2 circles of parchment to line the base of each pan.
*Note: If you do not have any parchment paper, then grease and flour the pans.
3. Add all the cake ingredients to a large mixing bowl and combine using a wooden spoon or hand mixer. Be careful not to over mix as this will result in a dense, heavy cake.
Combine until the cake batter resembles yogurt and will fall off the spoon.
4. Equally distribute the cake batter to the 2 baking pans and using the back of a spoon or spatula, gently smooth the surface so the batter evenly spread.
5. Place in the oven for 25 minutes. Check with a cake tester to see if it comes out clean. If so, the cakes are done.
Allow to cool for 5 minutes and then turn out on a cooling rack and allow to completely cool.
6. To assemble, place one cake on a serving plate or cake stand. Then take a palette knife and spread the jam evenly on top of the cake.
7. In a mixing bowl, add the whipping cream and powdered sugar, and whisk until the cream is thick and will not fall off the whisk.
*Be careful not to over-whisk as this will cause the cream to turn in to butter. Keep an eye on it and check the consistency often until you reach the point where the cream just starts to hold.
8. Spread the whipped cream on top of the jam layer
and then the sliced strawberries.
Then place the second cake on top of the whipped cream as you can see in the photos.
9. Finally, lightly sprinkle some powdered sugar over the top of the cake, and decorate with more sliced strawberries if you wish.
10. Refrigerate for at least 3 -4 hours to allow the cake to firm up before slicing.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Can I make Victoria Sponge Cake Ahead?
You can make the sponge part of the cake up to 3 months before, and freeze, or it will keep fresh for 3 days refrigerated. The best way is to tightly wrap each sponge individually, in plastic wrap, and if freezing, pop in a sealed bag too (to avoid any freezer burn). See the photo below.
Be sure to check out our lovely Strawberry Angel Food Cake recipe too! It's delicious!
Recipe Card
Easy Strawberries and Cream Victoria Sponge Cake
Strawberries and Cream Victoria Sponge Cake, a traditional British cake recipe, layers of soft sponge with strawberry jam, fresh whipped cream and strawberries.
Ingredients
Cake Ingredients:
- 4 Large Eggs, lightly beaten
- 8oz or 225g Caster Sugar
- 8oz or 225g Self Raising Flour
- 2 tsp baking powder
- 8oz or 225g butter at room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons powdered/icing sugar for dusting cake
The Filling:
- 8 oz or 240 ml Fresh Whipping or Double cream
- 1 Tablespoon Powdered/icing sugar
- 5 tablespoons of strawberry jam
- 10 Fresh strawberries, sliced
Instructions
- Preheat the oven to 180C/ 350F.
- Grease two 20cm/8in round baking pans, making sure you grease the base and up the sides.
- Then cut out 2 circles of parchment to line the base of each pan. *Note: If you do not have any parchment paper, then grease and flour the pans.
- Add all the cake ingredients to a large mixing bowl and combine using a wooden spoon or hand mixer. Be careful not to over mix as this will result in a dense, heavy cake.
- Combine until the cake batter resembles yogurt and will fall off the spoon.
- Equally distribute the cake batter to the 2 baking pans and using the back of a spoon or spatula, gently smooth the surface so the batter evenly spread.
- Place in the oven for 25 minutes. Check with a cake tester to see if it comes out clean. If so, the cakes are done.
- Allow to cool for 5 minutes and then turn out on a cooling rack and allow to completely cool.
- To assemble, place one cake on a serving plate or cake stand. Then take a palette knife and spread the jam evenly on top of the cake.
- In a mixing bowl, add the whipping cream and powdered sugar and whisk until the cream is thick and will not fall off the whisk. **Be careful not to over whisk as this will cause the cream to turn in to butter. Keep an eye on it and check the consistency often until you reach the point where the cream just starts to hold.
- Spread the whipped cream on top of the jam layer and then the sliced strawberries.
- Then place the second cake on top of the whipped cream as you can see in the photos.
- Finally, lightly sprinkle some powdered sugar over the top of the cake and decorate with more strawberries if you wish.
- Refrigerate for at least 3 -4 hours to allow the cake to firm up before slicing.
Recommended Products
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KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red -
Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More
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7" Disposable Round Pie Pans Brown and Gold Free-Standing Paper Baking Mold - 20 pc.
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Rachael Ray 54073 Yum -o! Nonstick Bakeware Baking Pan With Grips / Nonstick Cake Pan With Grips, Round - 9 Inch, Gray
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 422Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 129mgSodium: 473mgCarbohydrates: 45gFiber: 1gSugar: 28gProtein: 5g
Nutrition information isn’t always accurate
English Afternoon Tea Ideas
Here's a selection of delicious recipes you can make for an English Afternoon Tea
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The best coffee and walnut cake, a classic British afternoon tea cake, layers of soft and fluffy coffee cake with chopped walnuts throughout, adds a great flavor and texture, frosted with coffee cream cheese frosting. A pure delight to eat!
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Mini Almond Pastries.
These Mini Almond Pastries have a deliciously smooth, sweet, almond paste filling and are wrapped in crispy, light puff pastry. Quick and easy to make, and perfect for a tea time treat.
Classic English Cherry Scones. Quick and Easy to make, moist, light, and fluffy! Perfect for High Tea or Afternoon Tea. This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won't disappoint!
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Easy Sesame Brown Sugar French Palmier Cookies, AKA Elephant Ears. These are a very easy to make crispy puff pastry cookie, filled with sesame seeds and brown sugar. Great for the holidays!
Cream Filled Chocolate or Caramel Eclairs, easy to make and great for a tea party!
Easy lemon mousse recipe, a delicious creamy chilled dessert made with 3 basic ingredients, takes minutes to make and great for eating on it’s own or to use as a topping on cakes and trifles too!
Classic Victoria Sponge Cake.
Easy recipe for how to make a classic Victoria sponge Cake, a popular British cake, traditionally eaten at afternoon tea.
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Strawberry and Lemon Angel Food Cake. Strawberry and lemon angel food cake is a light and fluffy sponge type cake, sandwiched with lemon whipped cream and fresh strawberries. An easy recipe for a no fat cake. The best homemade angel cake recipe, perfect for dessert
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Spinach and Feta Galette, a delicious open pastry savory pie filled with Greek feta cheese creamy spinach and tomatoes, then baked until set. Great served warm or chilled.
Delicious Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups. These are very easy to make and great for parties as canapes, appetizers, and snacks. Perfect to make ahead too!
Classic Lemon Tart, Tarte Au Citron.
A delicious tangy lemon tart, made from scratch using buttery pastry and filled with a creamy rich fresh lemon filling
Easy English Tiffin is a delicious no-bake British colonial recipe, made of chocolate, crushed cookies, syrup, and raisins, often served at English afternoon tea.
Traditional English Tea Loaf
Delicious tea-soaked dried fruits fill this soft, moist, sweet bread. Traditionally served with a spread of butter alongside afternoon tea.
Coconut Tarts! These are a wonderful little tart, filled with a moist coconut egg custard filling. Great for the family and if you're making these for a party, be sure to make plenty! Freezer friendly too!
Classic English Scones.
Quick and Easy to make moist, light, and fluffy! Step by step instructions to make perfect scones. Serve for High Tea or Afternoon Tea
How To Make Orange Or Clementine Curd. Orange or clementine curd is a sweet, thick condiment, easy to make from scratch. Using just four ingredients, this recipe comes together quickly on your stovetop. Use it anything from scones for breakfast to desserts.
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