A classic Victoria sponge is one of the best cakes you can make and enjoy. It’s a soft vanilla sponge with fresh cream and strawberries. It’s light, fluffy and you will always want more than one slice when you make this best Victoria sponge cake recipe.
This isthe best victoria sponge cake recipe for a smaller-than-normal Victoria sponge and is for tall 6-inch cake tin. It makes a chunky cake as you can see so you could use it for an 8-inch cake if you want thin layers.
Although a classic Victoria sponge has jam and cream in the middle with icing sugar on top, in our family we put the cream on top like a nest to hold the fresh strawberries. If we have extra we will also put some in the layer with the jam too. As long as you have all the elements it will taste incredible.
Are you a fan of classic desserts that are easy to make and oh-so-delicious? If so, then let me introduce you to the classic Victoria sponge cake with cream.
Imagine sinking your teeth into a soft and fluffy vanilla sponge, sandwiched with fresh cream and juicy strawberries. The simplicity of thisstrawberry victoria sponge recipe makes it the perfect treat for any occasion.
I will cover everything you need to know to make the perfect Victoria sponge, including the ingredients, tips and tricks, serving suggestions, and even some variations to switch things up. So get ready to satisfy your sweet cravings and wow your guests with this timeless dessert!
Top Questions
What is the secret to a good sponge cake?
Is butter or margarine better for Victoria Sponge?
What is the difference between a Victoria Sponge and a sponge?
Do you put jam or cream on a Victoria Sponge first?
Why you’ll love thisVictoria sponge with cream recipe
The Classic Victoria Sponge Cake with Cream is a cake that captures the essence of classic British baking.
You’ll love thisstrawberry victoria sponge recipe for its delicate texture, subtle sweetness, and versatility. It’s a cake that’s suitable for any occasion, whether it’s an afternoon tea party or a special celebration.
One of the reasons why this cake is so beloved is its simplicity. With just a few basic ingredients, you can create a cake that’s rich in flavour and texture. The light, fluffy sponge cake is the perfect complement to the sweet, creamy filling, which adds a luxurious touch to every bite.
This cake is incredibly easy to customise to your preference. You can experiment with different fillings, frostings, and toppings to create a cake that’s uniquely yours. Whether you prefer fresh berries, chocolate ganache, or a simple dusting of icing sugar, the Classic Victoria Sponge Cake with Cream is so easy to adapt.
Whether you’re a seasoned baker or a beginner, this classic cake recipe is a must-have in your baking repertoire.
Ingredients
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
How to make a Classic Victoria Sponge – step by step
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
This is a simple sponge recipe and so it is relatively simple. You’ll need to start by combining your butter and sugar until light and fluffy.
Add your eggs one at a time, mixing in between.
Sieve in your dry ingredients and combine until the cake mixture comes together.
Divide the mixture between the two cake tins. It should come up about half way up the tin.
Bake your sponge cake for about 40 minutes, or until a skewer comes out clean. Leave the cake to fully cool before adding the cream.
Once the cake is cool level the layers.
Whisk up the double cream / heavy cream until thick. Spread the jam and cream on the first layer and add the second. Top the cake with the leftover double cream and top with fresh strawberries. Thisstrawberry Victoria sponge recipe is so simple and produces delicious results every time.
Top Tips
To ensure that your Classic Victoria Sponge Cake with Cream turns out perfectly, here are some tips and tricks to keep in mind.
When creaming the butter and sugar together, make sure the butter is truly softened, but not melted. This will help create a light and fluffy texture.
When adding the eggs, be sure to beat them lightly first before adding them to the mixture. This will help prevent the batter from curdling. Making sure the eggs are room temperature will also help.
Additionally, be careful not to over-mix the batter once the flour has been added. Over-mixing can lead to a tough cake.
Finally, when assembling the cake, be sure to let it cool completely before adding the cream and any toppings. This will help prevent the cream from melting and sliding off the cake.
Classic Victoria Sponge Serving Suggestions
Consider slicing the cake into smaller, bite-sized pieces for a stunning presentation. These smaller portions are perfect for serving at afternoon tea or even as a dessert sampler.
If you’re feeling adventurous, try topping the cake with fresh fruit such as sliced strawberries or raspberries. The sweetness of the berries complements the cake’s light and fluffy texture perfectly.
For a more indulgent twist, drizzle a layer of melted dark chocolate over the top of the cake, creating a decadent chocolate and cream flavour combination.
Another idea is to serve thisstrawberry victoria sponge recipe with a dollop of whipped cream on the side, allowing each guest to add as much or as little cream as they like. This is a great option for those who may not be fans of too much cream on their cake.
Equipment
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Victoria Sponge with cream Substitutions and variations
You can experiment with different fillings, frostings, and toppings to create a cake that’s uniquely yours.
Chocolate Victoria Sponge
If you’re a chocolate lover, try drizzling some melted chocolate over the top of the cake and letting it cool to create a chocolate shell. For a more decadent option, mix some cocoa powder into the cake mixture and whipped cream.
Healthy alternatives
For a healthier option, substitute the whipped cream for a Greek yoghurt and honey mixture. Top with fresh fruit for a refreshing fruity treat.
Lemon Sponge Cake
Mix some lemon zest into the whipped cream or cake mixture for a zesty kick.
Alternative Fillings for a Victoria Sponge
An easy way to change up the flavour of the Vicotria sponge is to try different flavour jams. Classically it’s a strawberry jam but using a blackberry jam or mulled wine jam to give it an Autumnal flavour. To make it a more special cake then consider my Strawberry and Champagne jam.
Orange Drizzle Sponge
To add a more citrus flavour to the sponge cake you can make mix sugar, water and orange juice in a pan and reduce to a syrup. When the cake is still warm drizzle the orange syrup over the sponge allowing it to soak through.
Storing Classic Victoria Sponge / Making ahead of time options
To keep your Classic Victoria Sponge Cake with Cream fresh and moist, it’s important to properly store any leftovers.
If you haven’t iced yourCictoria sponge with fresh cream and strawberries cake and you want to keep it for later, allow the cake to cool completely before wrapping it in plastic wrap or storing it in an airtight container.
If you’ve already added whipped cream or other toppings. Avoid wrapping the cake directly in plastic wrap as it may cause the toppings to stick and become soggy.
If stored properly, your Classic Victoria Sponge Cake with Cream can last up to three days in the refrigerator.
But let’s be honest, with a cake this delicious, there may not be any leftovers to store! However, if you do find yourself with some extra slices, they can be frozen for up to three months without the cream. Simply wrap them tightly in plastic wrap and place them in a freezer-safe container.
Making ahead
For those who like to plan ahead, the good news is that theVictoria sponge with fresh cream and strawberries can be made ahead of time, allowing for stress-free entertaining.
The key is to keep the cake as fresh as possible. If you plan to make the cake a day or two in advance, wait until it has cooled completely, wrap it tightly in plastic wrap/cling film, and store it somewhere cool. This will help to retain its moisture and prevent it from drying out.
The decorate the cake on the day you want to serve.
FAQS
What is the secret to a good sponge cake?
To bake a perfect Victoria Sponge Cake make sure that all your ingredients are at room temperature. Cold eggs or butter will not blend together properly and can result in a dense cake.
When it comes to baking, make sure that your oven is preheated and at the correct temperature. Place the cake in the center of the oven to ensure even baking. Once the cake has been baked, be sure to cool it completely before slicing or decorating.
Is butter or margarine better for Victoria Sponge?
When it comes to making a classic Victoria Sponge Cake, one of the most debated questions is whether to use butter or margarine. While both ingredients can be used in baking, there are differences in flavour and texture that may impact the outcome of your cake.
Butter, being a natural and pure ingredient, adds richness and a distinct flavour to the cake. It also has a higher fat content which helps to keep the sponge moist. On the other hand, margarine is made from vegetable oils and may not have the same flavour profile as butter. However, it is often a more affordable and accessible option for baking.
Ultimately, the choice between butter and margarine comes down to personal preference. If you prefer the rich flavour of butter and don’t mind the extra cost, go ahead and use it. But if you’re looking for a more budget-friendly option that still produces great results, margarine is a viable alternative.
What is the difference between a Victoria Sponge and a sponge?
REWRITE THIS – The way Queen Victoria would have enjoyed her cake was what we have come to recognise as the definitive Victoria sponge cake today. That is, two sponge cakes which are filled with cream and jam then dusted on top with sugar. This explains how the cake is also often referred to as a Victoria sandwich cake.
Do you put jam or cream on a Victoria Sponge first?
Jam or cream first on aVictoria sponge with fresh cream and strawberries has been a topic of debate among bakers for ages. Some argue that spreading the jam first creates a barrier that prevents the cake from becoming too soggy from the cream. Others insist that the cream should go first, as it acts as a glue to hold the jam in place.
In the end it comes down to what you prefer. Sometimes I put strawberry jam on both pieces of cake and a layer of cream in the middle. The jam keeps the cake moist plus I love jam.
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Recipe
Classic Victoria Sponge Cake
Equipment
- 2 x 6 inch Cake Tin (or 2 x 8-inch cake tins)
Ingredients
- 225 g (8 oz) unsalted butter (or a baking block like Stork)
- 225 g (8 oz) caster sugar
- 4 large (4 large) eggs
- 1 tsp vanilla extract
- 225 g (8 oz) self-raising flour
- 2 tsp (2 tsp) baking powder
For the filling and topping:
- 4 tbsp (4 tbsp) strawberry jam
- 150 ml (150 ml) double cream / heavy cream
- 150 g (1 cups) fresh strawberries
Instructions
- Preheat the oven to 180°C/Fan 160°C/gas 4.
- Grease 2 x 6-inch cake tins then line the base of each tin with baking parchment/ greaseproof paper.
- Cream together the butter and the caster sugar until light and smooth.225 g (8 oz) unsalted butter, 225 g (8 oz) caster sugar
- Stir in the eggs and vanilla extract.4 large eggs, 1 tsp vanilla extract
- Sieve in the flour and baking powder into a large bowl and beat until thoroughly blended.225 g (8 oz) self-raising flour, 2 tsp baking powder
- Divide the mixture evenly between the tins and level out.
- Bake in the oven for 20-25 minutes until golden brown and cooked through. Use a cake tester or thin skewer to gently poke the cake. If it comes out clean the cake is cooked.
- Leave the cakes to cool in their tins for a few minutes then turn them out. Peel off the parchment and finish cooling on a wire rack.
Assembling and decorating
- When completely cold level off the cakes.
- Whip up the double cream until it starts to thicken.150 ml double cream / heavy cream
- Spread the jam over the cake (best added to the sliced-off side of the cake as it can soak in more). Add your double cream on top of the jam.4 tbsp strawberry jam
- Add the remaining double cream to the top.
- Slice the strawberries and add them to the top. (I leave the stalks on so they are easy to pick off and the green adds a lovely colour.)150 g (1 cups) fresh strawberries
- The cake is ready to serve.
Video
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I have always wanted to try making a victoria sponge cake! Saving this recipe to try, now that fresh berries are coming in season!
There is nothing better than fresh strawberries with this cake. You will love it.
I made this sponge over the weekend for a party and it was delicious! Thanks so much for sharing the recipe!
You are most welcome. I’m so glad you enjoyed it.
Yummy! This came out perfectly! Can’t wait to make another with blueberry!
This cake looks absolutely gorgeous! I love the strawberry decoration – such a centrepiece.
In the initial recipe given it says 4 eggs then in the method given it says 3 eggs. Can you please clarify?
I am so sorry for this typo – it’s 4 eggs. I have updated it now. Thank you for alerting me to it.