Victoria Sponge Cake with Strawberries

This classic teatime cake, the Victoria Sponge Cake with Strawberries, is made of an airy sponge cake, strawberry jam, and a thick layer of whipped cream. You can sprinkle the top with a bit of granulated sugar for some crunch. We made this all-time favorite with cooked and fresh strawberries and whipped cream.

Although this cake can be traced back to roughly the 15th Century, the Victoria Sponge Cake remains a beloved dessert in British culture, often served at tea parties, gatherings, and celebrations, embodying a delightful combination of nostalgia, elegance, and indulgence.

Put on your apron, get your whisk, and stand mixer ready and let’s bake!

Why we love 💕the Victoria Sponge Cake with Strawberries

• It is so airy and light with strawberries or strawberry jam
• It is the perfect match with a cup of tea or even a nice refreshing cocktail for grown-ups
• This cream sponge cake makes us feel so British and royal!

👩‍🍳What kitchenware you need to make the Victoria Sponge Cake with Strawberries

• Medium mixing bowls
• Small mixing bowl
• Large cooking saucepan
• 9” round cake pans (2)
• Parchment paper
• Stand mixer
• Baking dish

💡Did you know?

The origins of the Victoria Sponge Cake can be traced back to the tradition of afternoon tea, which was introduced by Anna, the Duchess of Bedford, during the mid-19th century. The cake quickly became a staple in the afternoon tea spread, known for its simplicity and elegance.

The Victoria Sponge Cake is a classic British cake that holds a rich history. Named after Queen Victoria, who reigned over the United Kingdom from 1837 to 1901, this cake became closely associated with her and gained popularity during the Victorian era.

Sponge cake was one of the first types of cake to be made without yeast and the term ‘sponge cake’ comes from the sponge-like openness of the crumb

Learn more about the history of the Victoria Sponge Cake here

🕐How to make the Victoria Sponge Cake with Strawberries

The recipe is long. First you need to cook the strawberries while preparing the batter for the sponge cake. Read the recipe instructions below for the detailed process to follow. In summary, the most important is to add each ingredient and to mix well to thoroughly combine to the batter.

▶️Prepare the batter

1. First, combine the dry ingredients, including flour, cornstarch, baking powder, and salt in a medium bowl.
2. Then, in a stand mixer’s bowl, beat the sugar with the soften butter on medium-high speed until light and fluffy.
3. Add the eggs (at room temperature) one at a time, beating well between each addition; add the vanilla and mix well to combine. Add the dry ingredients all at once and mix on low speed until just combined. Add the milk and mix on low speed until combined.
4. Divide the batter between the two cake pans. Spread flat and bake for 25 minutes or until golden brown. Let cakes cool completely at wire rack before assembling.

🍓🍓For the strawberries

The strawberry mixture consists of strawberries, 1/2 cup of sugar, lemon juice, and vanilla extract. Toss together to a baking dish and bake for 25 to 30 minutes, or until the strawberries are very slightly browned and with juice. Chill before use.

To assemble the Victoria Sponge cake with strawberries

1. Add the cream to a medium mixing bowl and whip until stiff peaks form
2. Smash the strawberries and spread them over the top of one cake. Scatter fresh, sliced strawberries on top
3. Spread the whipped cream over the strawberries then place the second cake on top of the cream and press it down lightly
4. If you wish, dust the top of the assembled cake with granulated or icing sugar. Serve immediately or store in the fridge for up to 1 day

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