Enjoy the classic taste of Great Britain with this authentic Victoria Sponge Cake recipe. Featuring light and fluffy sponge cakes made with butter, sugar, and eggs and filled with sweet jam, fresh strawberries and whipped buttercream; this dessert is perfect for any occasion.
Table of Contents
Victoria sponge cake with fresh strawberries was something that came up in the research of this beautiful British cake over and over by people who grew up eating it this way.
Ingredients and substitutions for Victoria Sponge Cake
- Butter: Butter must be room temperature here to create the nice and fluffy base of the sponge cake which allows more air to be whipped up and help the sugar begin dissolving. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
- Sugar: Superfine or caster sugar gives our cake it’s sweetness without overly flavoring the cake allowing the vanilla to shine and the strawberries in between. You could substitute with raw sugar or half and half with brown sugar, though your cake would have slightly more caramel flavor. Icing or confectioner’s sugar is best here because it dissolves into the butter due to it’s incredibly fine texture.
- Plain flour: You don't need much and don't want to overwork the dough so you don't make these too stiff. However, you can substitute with self-raising flour which is most commonly found in
- Eggs: The eggs need to be room temperature here to bind with the butter and sugar as room temperature eggs allow more air into them giving our sponge that nice and light texture.
- Vanilla extract: Vanilla extract acts as a flavor enhancer in the cake, without it we wouldn't have depth of flavor when we bite into the cake.
- Strawberries: Fresh strawberries that are ripe and in season just elevate this cake instead of just using jam which is often what you’ll see in a Victoria Sponge when you search it.
- Strawberry Jam: High quality strawberry jam adds a depth of flavor and sweetness alongside fresh strawbs, however, you could double the jam here if you choose not to use fresh fruit.
See recipe card for quantities.
How to make Victoria Sponge Cake:
Step 1: Add: The butter, sugar and vanilla extract beat until pale and fluffy, approximately 3 minutes with an electric beater.
Step 2: Eggs: Add in a portion of the eggs and beat until combined.
Step 3: Toss: In the flour and baking powder and fold until just combined without losing volume.
Step 4: Pour: Evenly into the cake tins and spread out evenly bake until a skewer comes out clean.
Step 5: Remove: Allow to cool in the tins for 5 minutes before inverting onto cooling racks.
Step 6: Buttercream: Beat the sugar and butter in a bowl until pale.
Step 7: Flavor: Add in the vanilla extract and combine.
Step 8: Top with the buttercream: Lay one of the cakes on a plate and spread or pipe on top of the cake.
Step 9: Strawberries and jam: Place the strawberries and jam into a small bowl and stir together before spooning on top.
Step 10: Top: Lay the remaining cake on top.
Step 11: Sieve: A little confectioner’s or icing sugar over the top.
Step 12: Slice and serve: Dig in!
FAQ's for the best Victoria Sponge Cake
Yes, to create the best sponge cake your butter and eggs need to be room temperature. This allows the butter to whip up into a fluffy texture and combine with the sugar. Room temperature eggs allow for better aeration resulting in a fluffier texture that results in a the crumb.
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Victoria Sponge Cake
Ingredients
Sponge cakes
- 200 grams / 7 ounces butter room temperature
- 200 grams / 1 cup superfine/caster sugar
- 1 ½ teaspoons vanilla extract
- 160 grams / 3 large eggs room temperature and lightly beaten
- 200 grams / 1 ¼ cups plain flour sifted
- 6 grams / 1 ½ teaspoons baking powder
Cream filling
- 100 grams / 3.5 ounces butter softened
- 115 grams / 1 cup confectioners/icing sugar sifted
- 2 teaspoons vanilla extract
- 100 grams / 3.5 ounces fresh strawberries hulled and sliced
- 40 grams / 2 tablespoons strawberry jam
Instructions
Sponge cakes
- Lightly greaseproof a cake tin and line the base with greaseproof paper.
- Preheat your oven to 170C/340F.
- Beat the butter, sugar and vanilla extract together until pale and fluffy, approximately 3 minutes with an electric beater.
- Add in 2 tablespoons of the egg mixture and beat until well combined, approximately 30 seconds.
- Repeat with another portion of egg and beating until well combined.
- Add in their flour and baking powder and fold into the fluffy batter to incorporate without losing volume.
- Pour evenly into the cake tins and place in the oven until golden, approximately 30 minutes or until a skewer comes out clean.
- Remove and allow to cool in the tins for 5 minutes before inverting onto cooling racks.
Cream filling
- To make the buttercream, place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 4 minutes.
- Add in the vanilla extract and combine for a further 30 seconds.
- Lay one of the cake portions on a plate and spread the strawberry jam over the top evenly.
- Spoon the buttercream on top or pipe around the entire cake.
- Place the strawberries and jam into a small bowl and stir together.
- Spoon on top of the buttercream evenly.
- Lay the remaining cake on top of the buttercream and strawberries.
- Sieve a little confectioner’s or icing sugar over the top.
- Slice and serve.
- Dig in!
Video
Notes
- Strawberries: Fresh strawberries that are ripe and in season just elevate this cake instead of just using jam which is often what you’ll see in a Victoria Sponge when you search it.
- Strawberry Jam: High quality strawberry jam adds a depth of flavor and sweetness alongside fresh strawbs, however, you could double the jam here if you choose not to use fresh fruit.
- Room temperature ingredients are vital: To create the best sponge cake; your butter and eggs need to be room temperature. The butter combines with the sugar better and results in a fluffy texture. Whilst room temperature eggs allow for better aeration resulting in a fluffier texture that results in a perfect crumb.
- Hand or stand mixer is needed: To whip the cake batter and buttercream, this is best done with an electric beater. It helps give your sponge cakes the light airy texture and whip your buttercream best. Both can be done by hand, but you will need some elbow grease to get the texture right.
- Cake tin: Two 18 centimeter or 7 inch cake tins were used here for a higher cake due to the batter not being a large recipe. The smaller your tin the higher the cakes will be. If your cake tin is any larger then 23 centimeters or 9 inches, your cakes will be much flatter than they appear here.
Nutrition
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Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Lena
Had a picnic thanks to some lovely Spring weather we've been having and the theme was British food so this seemed ideal. The fact this doesn't have cream in the center, but buttercream made this better to travel with. The Brits in the group particularly loved the fact the filling included both jam and fresh fruit because they had different favorites growing up. Thanks for a great recipe,
Sylvie Taylor
Sounds like a cool picnic and great to hear even the Brits were impressed. Thanks so much Lena!