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

Ingredients needed to make the Victorian Sponge Cake with strawberries
  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.
Beating the ingredients for the batter of the Victoria Sponge Cake

🍓🍓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.

A baking pan with strawberries for the Victoria Sponge Cake

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
Two sponge cakes ready
The sponge cakes are ready
Place the cooked strawberries on the sponge cake to assemble
Add the whipped cream on top of the strawberries
Add the whipped cream
Add fresh strawberries on top of the whipped cream
Fresh strawberries on top
Add granulated sugar on top
Sugar on top!
A slice of the Victoria Sponge Cake with strawberries
Get the fork!

❓FAQs about the Victoria Sponge Cake with Strawberries

Ask me

Can I make this Victoria Sponge Cake with jam?

Absolutely! We made this classic Victoria Sponge using cooked fresh strawberries and we used their juices. But you can use quality jam in any fruit flavor you desire. Strawberry jam and raspberry jam are used more often in Britain. However, you can use apricot jam, ginger marmalade – you name it!

Can I use buttercream instead of whipped cream?

Yes, you can do this cream Victoria sponge with buttercream. British make buttercream by whipping together butter and confectioners’ sugar until smooth. Check our recipe here

Can I make this Victoria Sponge cake gluten-free?

You can make this cake gluten-free using gluten-free flour. As always, changing the flour will change the consistency of the dough and, therefore, the recipe may well need to be tweaked. Substitute one cup of all-purpose flour with one cup of gluten-free flour. You may need to add some stabilizers such as xanthan gum.

How can I store this Victoria Sponge cake?

I personally do not like to keep cakes with fruit and whipped cream fillings at room temperature for a long period even if they are stored in an airtight container – no more than a day. You can keep the Victoria Sponge in the fridge for up to 3 days covered with a plastic wrap. You can keep it longer if you wish, but the cake will not be as fresh. Keeping it in the freezer sliced in ziplock bags is also a possibility. Always remove cake from the freezer and let it reach room temperature before serving.

More recipes? Try this one

Victoria Sponge Cake with strawberries

Victoria Sponge Cake with Strawberries

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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 whipping cream.
5 from 1 vote
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American, British
Servings 18
Calories 260 kcal

Equipment

  • 1 Stand Mixer

Ingredients
 
 

For the sponge cake

  • 8 ounces butter soft
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup cornstarch
  • 2 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • ¼ cup milk

Roasted strawberries

  • 1 pound strawberries halved
  • ½ cup granulated sugar
  • ½ lemon juice
  • 1 teaspoon vanilla extract

For assembling

  • ½ cup whipping cream
  • 8 ounces fresh strawberries sliced
  • 1 tablespoon granulated sugar

Instructions
 

For the Cake

  • Preheat the oven to 350°F
  • Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper
  • In a medium mixing bowl, add the flour, cornstarch, baking powder, and salt. Whisk to combine and set aside
  • Add softened butter and 1 cup of sugar to the bowl of a stand mixer. Beat on medium-high speed until light and fluffy
  • Add the eggs one at a time, beating well between each addition. Add the vanilla extract and mix well to thoroughly combine
    Beating the ingredients for the batter of the Victoria Sponge Cake
  • 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
    The batter for the sponge cake
  • Divide the batter between the two cake pans. Spread smooth and flat
  • Bake for 25 minutes or until golden brown (a toothpick inserted into the center of the cake comes out clean)
    Two sponge cakes ready
  • Let the cakes cool for 10-15 minutes before turning out onto cooling racks
  • Let cakes cool completely before assembling.

For the strawberries

  • Combine strawberries, 1/2 cup of sugar, lemon juice, and vanilla extract in a bowl and toss together
  • Transfer the strawberry mixture to a baking dish and bake for 25 to 30 minutes, or until the strawberries are very slightly browned and with juice
  • Chill until ready to use.
    A baking pan with strawberries for the Victoria Sponge Cake

To assemble the cake

  • Place 1/4 cup of roasted strawberries in a small bowl and mash with a fork to break them down slightly. Set aside
    Place the cooked strawberries on the sponge cake to assemble
  • Add the cream to a medium mixing bowl and whip until stiff peaks form
  • Spread the mashed roasted strawberries over the top of one cake. Scatter fresh, sliced strawberries on top
  • Gently spread the whipped cream over the strawberries then place the second cake on top of the cream and press it down lightly
    Add the whipped cream on top of the strawberries
  • Dust the top of the assembled cake with sugar. Serve immediately or store in the fridge for up to 1 day.
    Add granulated sugar on top

Notes

  1. You can use buttercream instead of whipped cream. British make buttercream by whipping together butter and confectioners’ sugar until smooth. Check our recipe here
  2. You can also use jam instead of cooked strawberries. Pick your favorite jam – strawberry, raspberry, blueberry, apricot etc. and add it in the filling

Nutrition

Calories: 260kcalCarbohydrates: 32gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 71mgSodium: 255mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 475IUVitamin C: 22mgCalcium: 58mgIron: 1mg
Keyword sponge cake, sponge cake with cream, Victoria sponge, Victoria sponge cake, Victoria sponge cake with strawberries
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