Get ready to enjoy two layers of sponge cake sandwich fresh whipped cream, strawberry jam and fresh strawberries. This recipe is my take on a tea time classic treat, the Victoria Sponge.
Layers of fluffy vanilla sponge cake around a filling of whipped cream and strawberries, this traditional Victoria sponge cake is always a winner.
It is like a giant strawberry shortcake only fancier. Whip one up today to see why it is such a classic.
I must have be in a berry cake kind of mood, because yesterday I shared a lemon blueberry Bundt cake and today my cake has strawberries. I guess it is that time of year where berries are on my brain!
When I saw this cake with strawberry jam and whipped cream sandwiched between its layers, it really called to me.
It is a sponge cake, which really isn’t my favorite texture, but I also haven’t had that many. So I thought I should give it a try.
Besides, I had all of the ingredients on hand, which is always a helpful deciding factor!
My mother-in-law’s birthday was earlier this month. We invited her over for a birthday lunch that ended with this cake for dessert.
Certainly nobody complained and it got eaten, but I must confess that sponge cake is still not my favorite texture. The only sponge I have really fallen head over heels for was the Coffee and Cream Sponge Cake. Honestly it is the frosting/whipped cream topping on that one that throws it over the edge.
Email Me The Link
I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Spread it on cardboard and I am sure to still be writing love letters about it. But, I digress.
Maybe had I made enough whipped cream to cover this cake, rather than just the smattering in the middle I would have liked it better. After all, we all know by now that I am a frosting girl and the more the merrier.
I would like to bake a few more fluffy sponge cake recipes and see if I can find one I love. Maybe it’s because I am use to a richer texture like American pound cake or soft like cake mix cakes, I think what you grew up with makes a big difference.
The recipe in the book used a classic filling of jam and Chantilly cream. I did take the opportunity to add some fresh strawberries to the mix.
This cake was named after Queen Victoria who is said to have enjoyed it with a cup of tea. Victoria sandwich cakes have been popular in Great Britain as an afternoon tea time treat since 1885.
Perhaps that is my problem, I am used to celebration cakes that are really sweet and decadent and British cake this is meant to be more of a tea time treat which I believe tend to not be quite so over the top sweet.
Who knows? Either way, the cake did not go to waste!
Victoria Sponge Cake
Ingredients
Cake
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 4 large eggs
- 1⅔ cups all purpose flour
- ½ teaspoon salt
- 4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 teaspoons whole milk
Filling
- 1½ cup lightly sweetened whipped cream
- ½ cup strawberry jam
- 1 cup sliced strawberries optional
- Powdered sugar
Instructions
- Preheat your oven to 350°F and prepare two 9 inch cake tins.
- In a large bowl, cream together the room temperature 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in the 4 large eggs, one at a time until completely combined. Be sure to scrape down the sides of the bowl as you go.
- In a small bowl, mix together the 1⅔ cups all purpose flour, ½ teaspoon salt and 4 teaspoons baking powder. Stir the dry ingredients into butter mixture.
- Add the 2 teaspoons whole milk and 1 teaspoon vanilla extract and mix until completely combined.
- Spread the cake batter in your prepared pans and bake for 12-15 minutes or until they test done. The center of the cake should bounce back when lightly touched with a finger.
- Cool for 10 minutes in the pans and then turn out onto a wire cooling rack to cool completely.
- To serve, spread ½ cup strawberry jam over bottom layer of cake. Top with 1 cup sliced strawberries if using, the spread with 1½ cup lightly sweetened whipped cream. Top with second layer and dust the top of the cake with powdered sugar.
Notes
Email Me The Link
I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Get social!
Recipes in your inbox
I agree – the more cream the merrier 🙂 The cake looks delicious though! Btw,I LOVE your logo. Pinned this beauty.
Thank you so much, Jas. And pile on that cream!
Yuuuuuuuummmm !
Thank you!
It looks pretty "sweet" to me. Great pix! Thanks for sharing.
Wishes for tasty dishes,
Linda
Thanks, Linda!
I'm sorry to hear that this was not a favorite of yours because it looks delicious! I hope Val enjoyed her birthday celebration and her cake. It's so nice of you to make a special meal for her.
🙂
The cake turned out beautiful! I'm not a huge fan of sponge cakes either, but this one is drawing my attention!
It's funny how seeing everyone else bake a cake makes me want to bake it too… every month! 😉 Thanks!
Lovely and most certainly delicious. Thank you for sharing over at The Blended Blog. Pinning this yumminess right now.
Thank you!
This looks so delish! I love cakes with just a sprinkle of powdered sugar!!
Thank you. It is such a pretty and easy way to decorate, isn't it?
A tea treat, not a showstopper sweet cake, but yours is beautiful and I love the addition of the fresh strawberries!
Originally I thought I pulled them on the slightly underbaked side, now I'm wondering if they weren't a big overdone. Who knows?! Either way, I didn't hear anyone complain.
Your cake looks wonderful. I think this was a popular choice this month.
It definitely was! Thank you!
Absolutely beautiful! I can see having a slice of this in the afternoon with some tea! Perfect dessert too for the warmer months after a light meal!
Thank you so much, Andrea!