Victoria Sponge Cake with Strawberries

Few cakes are as timeless as the Victoria Sponge Cake with strawberries. Light, airy sponge layers filled with sweet strawberry jam, fresh strawberries, and whipped cream make this classic British cake a favorite for spring desserts and afternoon tea. Back when I lived in London, I was anxiously waiting for strawberry season just to enjoy a moist slice of the Victoria Sponge from a local pastry shop.

This traditional Victoria sponge recipe, sometimes called a Victoria sandwich cake, features a soft vanilla sponge layered with jam and cream. For our version, we added both cooked and fresh strawberries for extra flavor and texture, creating a beautiful strawberry sponge cake dessert that feels both elegant and comforting. A light sprinkle of sugar on top adds a delicate crunch.

Although this beloved British Victoria sponge cake dates back centuries, it remains a staple of English baking. Often served at tea parties, birthdays, and celebrations, it embodies the perfect balance of simplicity, nostalgia, and indulgence.

Put on your apron, grab your whisk and stand mixer, and let’s bake this classic Victoria sponge cake with strawberries.

A slice of the Victoria Sponge Cake with strawberries on a plate

Why this Victoria Sponge Cake with Strawberries works

Light and airy sponge layers: The classic Victoria sponge is known for its delicate, fluffy texture. Paired with strawberry jam, fresh strawberries, and whipped cream, the cake stays light and balanced.
Classic flavors that complement each other: Sweet strawberries, soft vanilla sponge, and whipped cream create a timeless combination that works beautifully for afternoon tea, celebrations, or a relaxed spring dessert.
A rewarding classic bake: This cake takes a little time as it is made of two sponge layers, jam, whipped cream, and assembly, but the result is worth it. The finished cake feels elegant, nostalgic, and unmistakably British, making it a crowd-pleaser for gatherings or special occasions.

If you like recipes from England, try our Eton Mess recipe. And if strawberry desserts is your jam, try the Strawberry Shortcake Sheet Cake. You will love them both!

👩‍🍳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.

⤵️Be sure to check out the full recipe and ingredient list at the recipe card below

▶️Prepare the batter

Ingredients needed to make the Victorian Sponge Cake with strawberries

First, combine the dry ingredients, including flour, cornstarch, baking powder, and salt in a medium bowl.
Then, in a stand mixer’s bowl, beat the sugar with the soften butter on medium-high speed until light and fluffy.
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.
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

Add the cream to a medium mixing bowl and whip until stiff peaks form
Smash the strawberries and spread them over the top of one cake. Scatter fresh, sliced strawberries on top
Spread the whipped cream over the strawberries then place the second cake on top of the cream and press it down lightly
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

spread the roasted strawberries on top of one cake

add fresh strawberries on top of the cream

place the second cake on top and dust sugar

The Victoria Sponge Cake with strawberries is ready — Grab a fork and have a taste!

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FAQs about the Victoria Sponge Cake

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 Classic White Layer Cake 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.