This Mary Berry-inspired Victoria sponge brings together two light, buttery cake layers, softly whipped cream, strawberry jam, and fresh strawberries. The sponge is tender and sweet, with a bright fruit filling that keeps every slice fresh and balanced. It is an easy bake for beginners, and you can have it ready to serve in about 1 hour 30 minutes, including cooling time.
Ingredients
For the Sponge
- 225g unsalted butter, softened, plus extra for greasing
- 225g caster sugar
- 4 large eggs, at room temperature
- 225g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the Filling and Topping
- 200ml double cream, chilled
- 1 tablespoon icing sugar, plus extra for dusting
- 4 tablespoons strawberry jam
- 200g fresh strawberries, hulled and sliced
How to Make Mary Berry Victoria Sponge with Fresh Cream and Strawberries
- Prepare the oven: Preheat the oven to 180°C, or 160°C fan. Grease two 20cm round sandwich tins and line the bases with baking parchment. Place an oven shelf near the middle.
- Mix the sponge batter: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder, vanilla extract, and milk in a large bowl. Beat with an electric mixer for 1 to 2 minutes, until smooth and evenly combined. Scrape down the sides of the bowl as needed, and stop mixing once no streaks of flour remain.
- Fill the tins: Divide the batter evenly between the prepared tins. Gently level the surfaces with a spatula so the layers bake evenly.
- Bake the sponges: Bake for 22 to 25 minutes, until golden and springy to a light touch. A skewer inserted into the centre should come out clean.
- Cool completely: Leave the cakes in their tins for 5 minutes, then run a knife around the edges and turn them out onto a wire rack. Peel off the parchment and leave the sponges to cool completely, about 35 minutes.
- Prepare the filling: Whip the chilled double cream with 1 tablespoon icing sugar until it holds soft peaks. Wash and dry the strawberries, then hull and slice them.
- Assemble the cake: Place one sponge on a serving plate and spread the jam over the top. Spoon over the whipped cream, leaving a small border around the edge, and arrange the sliced strawberries over the cream. Place the second sponge on top and press down gently.
- Finish and serve: Dust the top lightly with icing sugar. Slice and serve, or refrigerate the assembled cake until needed.
Tips for a Light Victoria Sponge
Why does the butter need to be soft?
Softened butter blends smoothly with the other ingredients, helping the sponge rise evenly. It should yield when pressed with a finger but should not be melted or oily.
How can I stop the sponge from sinking?
Use the correct tin size, measure the baking powder carefully, and avoid opening the oven door during the first 20 minutes. Check that the centres spring back before taking the cakes out.
How do I keep the filling from becoming runny?
Let the sponges cool completely before filling them, and pat the washed strawberries dry. Whip the cream until it holds soft peaks, but stop before it becomes grainy.
Can I make the sponge layers ahead?
Yes. Bake the layers a day ahead and keep them well wrapped at room temperature. Add the cream and strawberries on the day you plan to serve the cake for the freshest filling.
Serving Suggestions
- Serve slices with a pot of freshly brewed tea.
- Add a few extra strawberries or raspberries to each plate.
- Offer a spoonful of lightly whipped cream alongside the cake.
- Serve as the centrepiece of an afternoon tea or summer birthday spread.
Storage
Room Temperature
Keep the assembled cake at room temperature only while serving, for no more than 2 hours. Because the filling contains fresh cream, return leftovers to the refrigerator promptly. Unfilled sponge layers can be wrapped and kept at room temperature for up to 1 day.
Refrigerator
Cover the filled cake or place it in an airtight container and refrigerate for up to 2 days. The strawberries are at their best on the day the cake is assembled. Let slices stand at room temperature for about 15 minutes before serving, if you prefer a softer sponge.
Freezing
Freeze the unfilled, completely cooled sponge layers for up to 3 months. Wrap each layer tightly, then place in a freezer bag or container. Thaw at room temperature while still wrapped, and add fresh cream, jam, and strawberries before serving. Freezing the assembled cake is not recommended because the cream and fruit can become watery.
Nutrition
Approximate values per slice, based on 10 slices:
- Calories: 450 kcal
- Carbohydrates: 46g
- Protein: 5g
- Fat: 28g
- Saturated fat: 17g
- Sodium: 170mg
Nutrition values are estimates and will vary with ingredients, brands, and portion size.
FAQs
Can I use plain flour instead of self-raising flour?
Yes. For this recipe, use 225g plain flour with 3 teaspoons baking powder in total, including the teaspoon already listed in the ingredients. Mix them thoroughly before adding them to the bowl.
Can I make Victoria sponge without strawberry jam?
Yes. You can use raspberry jam, another smooth fruit preserve, or omit the jam and fill the cake with cream and strawberries alone. Without jam, the filling will be a little less sweet.
Can I use frozen strawberries in the filling?
Fresh strawberries give the neatest result. Thawed frozen strawberries release more liquid, so drain them well and serve the cake soon after assembling if you use them.
Why is my Victoria sponge dense?
Cold or insufficiently softened butter can make the batter difficult to mix evenly. A dense sponge can also result from overmixing, inaccurate measurements, or baking powder that is past its best.
Can I bake the sponge in one deep tin?
Two sandwich tins are best for this recipe. A single deep tin will need a longer baking time, and the centre must be checked carefully with a skewer before the cake is removed from the oven.
Victoria Sponge with Fresh Cream and Strawberries
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA Mary Berry-inspired two-layer Victoria sponge filled with strawberry jam, fresh strawberries, and softly whipped cream.
Ingredients
225g unsalted butter, softened, plus extra for greasing
225g caster sugar
4 large eggs, at room temperature
225g self-raising flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2 tablespoons milk
200ml double cream, chilled
1 tablespoon icing sugar, plus extra for dusting
4 tablespoons strawberry jam
200g fresh strawberries, hulled and sliced
Directions
- Preheat the oven to 180°C or 160°C fan. Grease two 20cm round sandwich tins and line the bases with baking parchment.
- Beat the butter, caster sugar, eggs, self-raising flour, baking powder, vanilla extract, and milk together for 1 to 2 minutes, until smooth and combined.
- Divide the batter evenly between the tins and gently level the tops.
- Bake for 22 to 25 minutes, until golden and springy. A skewer inserted into the centre should come out clean.
- Cool in the tins for 5 minutes, then turn out onto a wire rack, remove the parchment, and cool completely.
- Whip the chilled double cream with 1 tablespoon icing sugar until soft peaks form. Wash, dry, hull, and slice the strawberries.
- Spread the jam over one sponge. Add the whipped cream and sliced strawberries, then place the second sponge on top.
- Dust with icing sugar and serve, or refrigerate until needed.
Notes
- Use softened butter and room-temperature eggs for an evenly mixed batter.
- Cool the sponges completely before adding the cream.
- Refrigerate the assembled cake for up to 2 days.
- Freeze unfilled sponge layers for up to 3 months.
