Strawberries and Cream Victoria Sponge Cake, a traditional British cake recipe, layers of soft sponge with strawberry jam, fresh whipped cream and strawberries.

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!

Strawberries and Cream Victoria Sponge Cake, a traditional British cake recipe, layers of soft sponge with strawberry jam, fresh whipped cream and strawberries.

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.

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.

Strawberries and Cream Victoria Sponge Cake, a traditional British cake recipe, layers of soft sponge with strawberry jam, fresh whipped cream and strawberries.

Prep Time

20 Minutes

Bake Time

25 Minutes

Serving size

12

Ingredients

Cake ingredients:

Easy Strawberries and Cream Victoria Sponge Cake, 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:

Easy Strawberries and Cream Victoria Sponge Cake, showing thickness of sliced strawberries

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.

Victoria Sponge Cake, grease and line baking 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. 

Easy Strawberries and Cream Victoria Sponge Cake, creaming butter and sugar

Combine until the cake batter resembles yogurt and will fall off the spoon. 

Easy Strawberries and Cream Victoria Sponge Cake, showing consistency of cake batter after adding flour

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.

Easy Strawberries and Cream Victoria Sponge Cake, cake batter in baking pans

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. 

Sponges baked and resting in pans

Allow to cool for 5 minutes and then turn out on a cooling rack and allow to completely cool. 

Classic Victoria Sponge Cake, place cakes on cooling rack and remove parchment
Cakes on cooling rack

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. 

Classic Victoria Sponge Cake, adding jam

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

Easy Strawberries and Cream Victoria Sponge Cake, adding cream layer

and then the sliced strawberries.

Easy Strawberries and Cream Victoria Sponge Cake, adding strawberry layer

Then place the second cake on top of the whipped cream as you can see in the photos. 

Easy Strawberries and Cream Victoria Sponge Cake, adding top cake layer

9. Finally, lightly sprinkle some powdered sugar over the top of the cake, and decorate with more sliced strawberries if you wish.

Strawberries and Cream Victoria Sponge Cake, a traditional British cake recipe, layers of soft sponge with strawberry jam, fresh whipped cream and strawberries.

10. Refrigerate for at least 3 -4 hours to allow the cake to firm up before slicing. 

Strawberries and Cream Victoria Sponge Cake, a traditional British cake recipe, layers of soft sponge with strawberry jam, fresh whipped cream and strawberries.

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!

Strawberries and Cream Victoria Sponge Cake, a traditional British cake recipe, layers of soft sponge with strawberry jam, fresh whipped cream and strawberries.

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.

How to wrap with plastic wrap if pre preparing

Be sure to check out our lovely Strawberry Angel Food Cake recipe too! It's delicious!

Recipe Card

Strawberries and Cream Victoria Sponge Cake, a traditional British cake recipe, layers of soft sponge with strawberry jam, fresh whipped cream and strawberries.

Easy Strawberries and Cream Victoria Sponge Cake

Yield: 12
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

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

    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. 
    3. 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. 
    4. 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. 
    5. Combine until the cake batter resembles yogurt and will fall off the spoon. 
    6. 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.
    7. 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. 
    8. Allow to cool for 5 minutes and then turn out on a cooling rack and allow to completely cool. 
    9. 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. 
    10. 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.
    11. Spread the whipped cream on top of the jam layer and then the sliced strawberries.
    12. Then place the second cake on top of the whipped cream as you can see in the photos. 
    13. Finally, lightly sprinkle some powdered sugar over the top of the cake and decorate with more strawberries if you wish.
    14. Refrigerate for at least 3 -4 hours to allow the cake to firm up before slicing. 
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 422Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 129mgSodium: 473mgCarbohydrates: 45gFiber: 1gSugar: 28gProtein: 5g

Nutrition information isn’t always accurate

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